The best lasagna in the entire world, in fact! Although I am constantly looking for methods to reduce fat when I prepare, I adore this recipe. I used turkey sausage and lean ground turkey in place of the beef. Along with using light mozzarella, I skipped the egg and salt.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound turkey sausage
- ¾ pound lean ground turkey
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- ½ cup water
- 1 ½ teaspoons dried basil leaves
- ½ teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- ¾ pound low fat mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
Instructions
- Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Spread 1 1/2 cups turkey sauce in bottom of 9×13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
- Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
- If you want to save time, you can skip cooking the noodles first. Put the dry noodles in and after the 25 minutes of covered cooking, add about 1 cup water to the lasagna and the noodles will be perfect.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1129 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely love this recipe and so does my family! The sauce takes a while to make but it’s absolutely worth it. Add homemade garlic bread and the dinner is always a success!
This recipe is great and in response to Ckosco, this recipe isn’t unhealthy. It’s way more healthy than most of the lasagna recipes on the internet. And compared to the way most people eat these days, it’s a great start towards low calories and high protein, which are the most important aspects of any diet. Just keep in mind the title is “Healthier World’s Best Lasagna”, not “Healthiest Lasagna in the World.” I think it’s a great recipe and offers a great nutritional value to anyone looking to be more healthy. And it tastes really good!
Easy and delicious.
My family raves about this lasagna.
This is a good recipe. I made the sauce and assembled it the day before and cooked it the following Evening. I didn’t boil the noodle prior to construction the lasagna. The noodles softened up sitting in the sauce overnight and were perfect after it was cooked in the oven. I would really reccommmend this method because I wasn’t too exhausted to eat it when it was completed .
This is one of the tastiest lasagna’s I have made that is good for you.
Yes and yes I will make it again.
My friends and family really enjoyed this lasagna. I’m not a big fan of carrots but it was quite yummy. I looked at the other reviews and did not include the water in my mixture. Also decided to go with go veggie mozzarella to be a little bit healthier and no one could tell the difference.
Really enjoyed this a lot. I’ve had the original version several times and didn’t miss the beef and pork. I don’t add fennel or parsley but it needs the teaspoon of salt so I added that. This winds up only being 11 smart Weight Watcher points.
Great recipe! Sauce was kinda thick, so I would this out a bit to use dry lasagna.
My husband and I loved this lasagna. I froze a good part of it as there was just the two of us and the following week when I thaw some of it we loved it just as much. I’m going to make it for the children and grandchildren this month as we’ ll get together before the holidays.
I like
just finished making it,,,,looks and taste great
Very good dish.
I used Part Skim Mozzarella and Fat Free Ricotta, along with the Parmesan. I wish that I could find Whole Grain Lasagna Noodles, but I can’t. I like to add a pkg. of thawed & squeezed-out spinach into my cheese mixture. I used a combo of Lean Ground Turkey, and the meat which I squeezed out of Butterball Lite Italian Sausages. They’re seasoned perfectly, and they add lots of flavor. I make my own Marinara Sauce from garden tomatoes which I canned. I loved the addition of fennel, which definitely added even more flavor. This is about as ‘healthy’ as you’ll get Lasagna to be, so let’s face it, it’s a treat…. and we don’t eat it every week (even though we’d like to) so let’s just ENJOY it! We have Lasagna once a month, w/an Italian Salad & Garlic Bread. Mangia!
Horrible, next time I’ll take out all of the yucky seasonings. EWWW yucky.
It sounds good, but here’s what I do to make lasagna healthy. I replace noodles with sliced eggplant. I replace all the meat with roast vegetables (cauliflower, broccoli, mushrooms & carrots) ground to a chunky paste. It’s delicous
I’m sorry hate to be that guy but you can’t call a recipe with SIXTEEN ounces of ricotta cheese, 2 cans tomato paste, AND two cans tomato sauce healthy….just because you used ground turkey instead of ground beef. That’s an absurd amount of saturated fat and sugar… Horrible false advertising for people on here that are taking your word for it. As for the recipe obviously still super delicious hense the 3 stars, but god bless those who think this is “healthy”
This turned out delicious! Only needed 6 lasagna noodles vs 12 (3 lasagna noodles per layer/ 2 layers total), doubled the Italian seasoning as well as the crushed garlic, and added 1/4 teaspoon of salt to the turkey/sauce mixture. So good! Yum!
Really, really good. I would probably add more veggies next time just to make it a bit healthier but it was good as-is. Made it for a birthday dinner and there wasn’t much left. Definitely more time consuming that my normal recipe but for a special occasion I would make again. Thank you!
I made this with whole grain noodles, Aldi sweet italian turkey sausage links for the sausage portion, Splenda instead of sugar, low-fat ricotta cheese instead of regular, added an egg to the ricotta cheese, and doubled the italian seasoning and basil. Also, I purchased two 7-oz packages of Kraft Slim Cut Mozzarella cheese and used both packs. It turned out great but it made a lot more sauce than the recipe called for. I ended up using all of the sauce to avoid wasting it. I wonder if that impacts the nutrition content? The recipe doesn’t explicitly state there will be a lot of leftover sauce. *Edited: I did the math for the recipe with the modifications listed above, using ALL of the sauce. It came to 425 calories per slice