There is a good reason why lasagna (lasagne) is one of the most popular dishes to make for a group of people. Let’s face it – melted cheese, pasta, tomato sauce and Italian seasonings baked together in one piping hot, layered casserole makes for a crowd-pleaser. However, all the ingredients that make lasagne so darn good are the same ones that cause the buttons on my pants to squeal (please tell me that I’m not the only one out that’s heard that disheartening sound on occasion).
If I am going to continue with this whole healthy eating thing for the long-term (and that is certainly my intention), then I need to find ways to lighten up my favorite dishes. Because, let’s be honest, deprivation is the first step on the road to weight loss failure. Or something like that. What I mean to say is that moderation is key. Capisce?
The question was, how was I going to lighten up lasagne without losing all of the satisfying flavors? The first step was to use whole wheat lasagne noodles, which is really a no-brainer for us. We rarely use anything but whole wheat noodles in our meals. If you are generally not a fan of whole wheat pasta, this is the place to start weaning yourself off of the white stuff. When baked into a casserole, it’s very hard to tell what type of noodle is inside.
The next step was to replace ground beef with a very lean (99% lean) ground turkey. Now, as I explained when I made Baked Pasta Shells with Beef, Sundried Tomatoes & Spinach, I have nothing against beef. In fact, it can be a great way to get some extra iron into your diet. It’s your choice. I bumped up the flavor of the turkey by sauteeing it with onions, garlic and chile flakes.
The real trick was reducing the amount of fat from the ricotta and mozzarella cheeses. I chose to completely eliminate the mozzarella cheese and replace the ricotta cheese with low-fat cottage cheese. For an extra layer of flavor, I pureed the cottage cheese with pesto to form a creamy, herb-tinged sauce. When layered with some Parmesan cheese and the rest of the ingredients, my family and I didn’t even miss the extra mozzarella and the higher-fat ricotta cheese.
You will get a good dose of veggies from the marinara sauce, but I wanted even more vitamins and an extra layer of flavor. That’s where the sauteed bell peppers came in – red, yellow and orange. Layered with the lasagne noodles, creamy pesto sauce and fresh basil leaves, the peppers provide a pop of color and fresh flavor.
Okay, so I’m not typically going to provide you with calorie counts and fat contents of recipes (there are plenty of calorie calculators out there, like this one), but I wanted to share the final outcome of all of this recipe finagling, just this one time. Assuming that one pan makes about 10 servings (and that’s still a pretty good sized piece of lasagne), one serving contains 323 calories. Pretty darn good. And the most important thing? It was a hit with my husband and kids.
The recipe:
Preheat oven to 350 degrees F. Prepare lasagna noodles per package instructions, rinse with cold water and lay in a single layer on kitchen towels.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes. Add garlic and red chile flakes, and cook for 1 minute. Turn the heat to medium-high and add ground turkey meat. Cook, breaking up the turkey meat with a wooden spoon. Season with salt and pepper. Pour off and discard juices. Transfer the onion/turkey meat mixture to a bowl and set aside.
Warm 1 teaspoon olive oil the same skillet, set over medium heat. Add diced bell peppers and cook until beginning to soften.
Place cottage cheese and pesto into a blender and puree until smooth.
Spread 1 cup of the marinara sauce in the bottom of a 9- by 13-inch baking dish. Lay a few lasagna noodles in a single layer, slightly overlapping, over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
Spread 1/3 of the cottage cheese mixture over the noodles. Top with 1/3 of the turkey mixture, 1/3 of the pepper mixture, 1/3 of the sliced basil, an additional 1 cup of marinara sauce and 1/4 of the Parmesan cheese.
Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles, and the remaining marinara sauce and Parmesan cheese.
Cover with foil and cook until the lasagne is bubbling, 55 to 60 minutes. Remove the foil and bake for additional 10 minutes, or until the cheese on top is melted and just beginning to brown.
Let rest for 10 minutes, cut into squares and serve.
Other lasagne recipes:
Bell’alimento’s Eggplant Lasagna (Lasagne con Melanzane)
Never Enough Thyme’s Lasagna
Annie’s Eats’ Spicy Kale Lasagna
This is included in Tidy Mom’s I’m Lovin’ It Fridays.
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 package (14 oz.) whole-wheat lasagna noodles
- 2 tsp olive oil, divided
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 lb. ground turkey
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried chile flakes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 16 oz. low-fat cottage cheese
- 6 tbsp pesto
- 5 cups marinara sauce (your favorite kind)
- 2/3 cup finely grated Parmesan cheese
- 8 basil leaves, thinly sliced
Instructions
- Preheat oven to 350 degrees F.
- Prepare lasagna noodles per package instructions, rinse with cold water and lay in a single layer on kitchen towels.
- Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes. Add garlic and red chile flakes, and cook for 1 minute.
- Turn the heat to medium-high and add ground turkey meat. Cook, breaking up the turkey meat with a wooden spoon. Season with salt and pepper. Pour off and discard juices. Transfer the onion/turkey meat mixture to a bowl and set aside.
- Warm 1 teaspoon olive oil the same skillet, set over medium heat. Add diced bell peppers and cook until beginning to soften.
- Place cottage cheese and pesto into a blender and puree until smooth.
- Spread 1 cup of the marinara sauce in the bottom of a 9- by 13-inch baking dish.
- Lay a few lasagna noodles in a single layer, slightly overlapping, over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
- Spread 1/3 of the cottage cheese mixture over the noodles. Top with 1/3 of the turkey mixture, 1/3 of the pepper mixture, 1/3 of the sliced basil, an additional 1 cup of marinara sauce and 1/4 of the Parmesan cheese.
- Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles, and the remaining marinara sauce and Parmesan cheese.
- Cover with foil and cook until the lasagne is bubbling, 55 to 60 minutes. Remove the foil and bake for additional 10 minutes, or until the cheese on top is melted and just beginning to brown.
- Let rest for 10 minutes, cut into squares and serve.
Notes
Calories 386 / Total Fat 14.0g / Saturated Fat 4.3g / Cholesterol 57.5mg / Sodium 1066.6mg / Total Carbohydrates 37.7g / Fiber 5.5g / Sugars 0.5g / Protein 27.8g / WW (Old Points) 8 / WW (Points+) 10

























{ 38 comments… read them below or add one }
I’m always looking for ways to lighten up lasagne and this looks great! When I’m making lasagne, I quite often use low fat creme fraiche rather than ricotta and/or mozzarella which I really like but I will have to try with a low fat cottage cheese. I particularly like the idea of mixing it with pesto!
Wow, this look delicious, annnnnd healthy. Great idea to mix the cheese with the pesto (my favorite!). I rarely cook with beef and always sub with turkey and don’t even notice anymore!
We always use whole wheat noodles. Even my one picky eater can rarely tell the difference. Ground turkey in place of ground beef is also used quite often. I love all the gorgeous colors of your lasagna!
I think you definitely succeeded in making this healthy and very delicious!
This looks delicious Dara! I never really crave lasagna but I could totally get into this
I am so trying this! I rarely make lasagna…and I love it…for that very reason: the squealing buttons.
Hmmmm – this healthy spin on lasagne looks so hearty and delicious. I absolutely love it.
I’m in love with this recipe! Lasagna is one of my favorite meals, and I do everything I can to healthify it too–these suggestions are wonderful, and I’m a big fan of the addition of more veggies. Thanks, Dara.
Yeah, my heart hurts so good right now.
Don’t laugh Dara, but it had never occurred to me to make lasagna HEALTHY!?! I’ve got to try this right away.
Lasagne is always a favorite at our house! Love the pesto!
Looks so tasty! Lasagna is just a classic meal that is great comforting food. I remember my moms lasagna and was so great. I try to replicate it but it is never the same. This looks awesome Dara!
Love this! We love eating lasagna but I rarely ever make it b/c it is so high in fat. It’s very difficult to find Halal ground turkey so I will be giving this a try with ground chicken. Thx for sharing!
I don’t see why you would miss the heavier version. The peppers, ground turkey and pesto sound like a winning combination. Hats off to you for continuing the healthy eating!
This looks amazing and I don’t think I’d miss anything!
Sounds very tasty. Lately I am loving kale in lasagna, with turkey Italian sausage!
Wow, that lasagna looks good. What’s great that I can eat this without any guilt!
I love lasagna, and even better when it’s on the healthier side! Very nice photo too by the way!
Looks ABSOLUTELY delicous Dara. Please send a big tray of it up here to me in Vancouver!!
Kidding of course. Have a wonderful week.
Squealing buttons…no way! Healthy lasagna….yes please!
No squealing here… Mine SCREAM!!! I will be tryin this!!!
Hi Dara! Kudos to you for continuing on with the healthful eating…this lasagna looks delicious. Love you site, and enjoy the creative, healthy and rustic and recipes you share!
This sounds like just the kind of lasagna my husband would gobble up!
Fabulous photos, recipes and instructions my family would love this one!
I’m tempted to replace the lowfat cottage cheese with nonfat, but maybe I shouldn’t mess with perfection. Thanks!
I do know that feeling and have certain jeans I wear that give a little more so I can enjoy a little more;)Love the idea of a healthy lasagna and the cottage cheese is a great idea;)
Girl, this looks sooooo good! The guys will just love this.
I have been substituting a lot of ground turkey instead of beef lately and this looks fabulous to. I need to make my lasagna with turkey next time.
What a wonderful lasagna, Dara! I especially love the pesto/cottage cheese layer. Brilliant idea!
I like your healthier version of lasagna. It doesn’t look like you sacrificed any flavor at all. I have been using a combination of pork, beef and turkey in my bolognese ragu but I admit that is just a tiny savings in terms of fat content. Yours looks like a winner.
What a great lightened up version. I need to make this! My pants have been groaning lately a little to much!
love this one!
Wow! “Healthy” and “lasagne” in the same sentence. Looks scrumptious!
Looks great! Any options for dairy free (cottage cheese)?
Sorry, Tanya – I’m not sure. Perhaps you could play around with pureeing tofu.
I made this last night with my boyfriend and it was amazing! The pesto/cottage cheese combo is so delicious I would even use it as a substitute for a creamy pasta sauce! Substituted the chili flakes for cajun, and just used plain basil pasta sauce but overall, came out light, savory and the peppers added a very nice sweetness to it! Definitely a make again.
This sounds so flavorful and a great way to satisfy a lasagne craving without going overboard.
This was the first lasagne I have ever made, and my husband (and I) were both thrilled with the results today! It’s delicious. I do wonder, however, if I messed up on the “healthy” aspect by using a store-bought jarred pesto that lists 24g of fat per 1/4 cup serving. Yikes! And I did all six tbsp of it too. I didn’t want to hold back. Are there lighter pesto’s I should consider for next time? Thanks so much for all of your recipes. You are helping me start to love cooking after many years of avoiding it entirely!
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