Healthier World's Best Lasagna

Healthier World's Best Lasagna

36
MakeItHealthy 712

"This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt."

Ingredients

3 h 15 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Spread 1 1/2 cups turkey sauce in bottom of 9x13 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.
  5. 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.

Footnotes

  • Editor's Note:
  • 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 World's Best Lasagna.
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Reviews

36
  1. 48 Ratings

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I love the fact that you posted this. I was shopping for sausage and turkey as a substitute and saw your modifications here on allrecipes.The result is fantastic and I really didn't miss out on ...

Can't go wrong with Chef John (original recipe). I doctored the sauce a little (use red wine); added egg mix and fresh parsley to the ricotta. Oh and I used whole wheat lasagna noodles and eve...

A repeater. My family liked this a lot and it was great that it was a healthy version of Lasagna

Made this for Christmas dinner and was a hit, family said it was the best lasagna they had ever had! I've made it twice now and used 1 1/2 to 2 pounds lean ground beef and it turned out wonderf...

This is the best lasagna ever! I have made the less healthy version before, and this one is just as hearty and delicious! The only thing I changed was I added lots of spinach to my red sauce at ...

This is a great recipe, it tried this for my first homemade lasagna and it turned out perfect, I added my own little touch by adding sliched olives and chopped peppers. I can't wait to make it a...

This was absolutely amazing!! Best Lasagna my husband and I have ever had. You would never know it's turkey. Followed the recipe exactly but doubled the garlic!! Perfect!!!

This lasagna is excellent! Great flavor in the sauce, and my only change is to swap out Italian sausage for one of the meet options. Makes a nice amount and saves well for leftovers!

This recipe was excellent and easy to make.. I used whole wheat lasagna noodles and I cut down on the cheese and it was Excellent. I added mushrooms to my sauce. Next time I'm getting a slice ...