Description
This Healthy Lasagna recipe is a nutritious twist on the classic Italian favorite, using lean meats, whole wheat noodles, and reduced-fat cheeses for a hearty, flavorful meal that’s lower in fat and sodium. Perfect for family dinners, this lasagna is packed with rich tomato sauce, fresh herbs, and layers of creamy cheeses baked to bubbly perfection.
Ingredients
Scale
Meat Sauce
- 1 pound extra-lean ground beef (95% lean)
- 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
- 3 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (6 ounces) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1–1/2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
Lasagna and Cheese Mixture
- 9 whole wheat lasagna noodles
- 3 large eggs, lightly beaten
- 2 cups 2% cottage cheese
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons minced fresh parsley
- 1–1/2 cups shredded part-skim mozzarella cheese
- 6 slices provolone cheese
- Additional minced fresh parsley for garnish
Instructions
- Cook Meat and Prepare Sauce: In a large skillet over medium heat, cook the ground beef and crumbled turkey sausage until no longer pink, about 5-7 minutes. Drain excess fat. Add the no-salt-added tomato sauce, tomato paste, minced garlic, sugar, Italian seasoning, and pepper to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes to develop flavor.
- Cook Lasagna Noodles: While the sauce simmers, cook the whole wheat lasagna noodles according to the package instructions until al dente, usually around 8-10 minutes. Drain and set aside to prevent sticking.
- Prepare Cheese Mixture: In a small bowl, whisk together the lightly beaten eggs, 2% cottage cheese, reduced-fat ricotta cheese, grated Parmesan, and minced fresh parsley until well combined. This creamy mixture will add richness and flavor to the layers.
- Assemble Lasagna: Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray. Spread 1 cup of the meat sauce evenly over the bottom. Layer 3 lasagna noodles atop the sauce, followed by half of the cheese mixture, 1-1/3 cups of the meat sauce, and 1/2 cup of shredded mozzarella cheese. Repeat the layers: noodles, remaining cheese mixture, 1-1/3 cups sauce, and 1/2 cup mozzarella.
- Add Final Layers and Bake: Top the final layer with the remaining 3 lasagna noodles and meat sauce. Cover the dish with foil and bake in the preheated oven for 55-60 minutes, until the lasagna is bubbly and cooked through.
- Add Cheese Topping: Remove the foil and top the lasagna with the provolone slices and the remaining shredded mozzarella cheese. Return to the oven, uncovered, and bake for an additional 15-20 minutes until the cheese is melted and lightly golden.
- Rest and Serve: Let the lasagna stand at room temperature for 15 minutes before cutting. Sprinkle with additional minced fresh parsley as a garnish for a fresh, vibrant finish.
Notes
- Use whole wheat noodles to increase fiber content and make the dish healthier.
- Make sure to drain cooked meat well to reduce excess fat in the sauce.
- Letting the lasagna rest before cutting helps it set for cleaner slices.
- You can prepare the meat sauce a day ahead to save time before baking.
- Substitute turkey sausage with chicken sausage for an even leaner option.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: healthy lasagna, low fat lasagna, whole wheat lasagna noodles, lean ground beef recipes, Italian baked pasta, low sodium lasagna
