Low-Fat Lasagna

Happy Sunday!

This past week I made one of our favorite meals – lasagna! This is a pretty easy and healthy recipe that I have modified over the past year. I add different veggie to it each time, depending what I have in the fridge and the season. It’s a great way to enjoy a family favorite but still sneak in those hated vegetables!

Ingredients for low-fat lasagna:

  • 1 cup chopped carrots
  • 1 cup chopped broccoli
  • 1 lb ground turkey
  • 28 oz diced tomatoes (low sodium)
  • 15 oz tomato sauce (low sodium)
  • 1 box whole wheat lasagna noodles (I only had regular noodles this time)
  • 15 oz cottage cheese
  • 1 cup shredded mozzarella cheese
  • Red pepper flakes
  • Italian seasoning
  • Garlic powder

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First, chop up the carrots and broccoli and place them in a large pan on the stove top. Add the ground turkey and cook until browned. Add in your red pepper flakes, garlic powder, and Italian seasoning to taste.

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Once the turkey is browned, add in the diced tomatoes and tomato sauce. Bring to a boil and then let it simmer for a few minutes.

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While the meat mixture in simmering, place cottage cheese and 3/4 mozzarella cheese into a class bowl.

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Preheat the oven to 400 degrees. Now it’s time to layer the lasagna! Start by taking a cup of the meat mixture and pouring it into the bottom of a 9×13 greased casserole dish. Then add four noodles. Next, add half of the cottage cheese mixture, followed by and 3/4-1 cup meat mixture. Add four more noodles and then the rest of the cottage cheese mixture. Pour 3/4-1 cup meat mixture with the last four noodles on top of that. Now, add the rest of the meat mixture and sprinkle with mozzarella cheese.

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Place the lasagna dish on a baking sheet in the oven in case any of it leaks from the top. Cook it at 400 degrees for 40-45 minutes. Let the lasagna cool for 5 to 10 minutes before cutting and serving. It would also be great paired with garlic bread 🙂

We absolutely love this dish and it provides leftovers for almost half of the week, too!

Enjoy!

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