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


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.


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.


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


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.


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!




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