Lean Lasagna

Southern Living
Lean LasagnaRecipe

Photo: Hector Sanchez; Styling: Karin Olsen

Our favorite recipe from the Cooking Light column, this lightened-up lasagna tastes every bit as flavorful as the traditional version.

Makes 8 servings


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1/2 pound ground turkey
1 (14.5-oz.) can tomato puree
3 (8-oz.) cans no-salt-added tomato sauce
1/3 cup chopped green pepper
1/3 cup chopped yellow onion
1 garlic clove, crushed
1 bay leaf
1 1/4 teaspoons Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds
1/8 teaspoon ground red pepper
Dash of ground nutmeg
1 (12-oz.) container 2% reduced-fat cottage cheese
1 (10-oz.) package frozen chopped spinach, thawed and pressed dry
2 tablespoons grated Parmesan cheese
Vegetable cooking spray
18 wonton wrappers
1 cup (4 oz.) shredded part-skim mozzarella cheese


Hands-on: 1 Hours
Total: 1 Hour, 45 Minutes

1. Cook ground turkey in skillet over medium heat, stirring often, 8 minutes or until brown; drain well on paper towels. Stir together turkey, tomato puree, and next 10 ingredients in a large saucepan; cover and cook over low heat, stirring occasionally, 30 minutes. Discard bay leaf.

2. Preheat oven to 350°. Stir together cottage cheese, spinach, and Parmesan.

3. Coat a 13- x 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture into baking dish. Top with 6 wonton wrappers in a single layer (slightly overlapping), 1 cup spinach mixture, and 1 1/2 cups turkey mixture. Repeat layers twice, beginning with wontons and ending with turkey mixture.

4. Bake at 350° for 40 minutes or until thoroughly heated. Remove from oven. Top with mozzarella cheese, and bake 5 minutes more.

Created date

January 2016