Turkey Lasagna

Lighten up lasagna by using ground turkey instead of ground beef and reduced-fat cheeses. No-boil lasagna and jarred pasta sauce keep it simple.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 385
Caloriesfromfat 24 %
Fat 10.4 g
Satfat 6.2 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 39 g
Carbohydrate 32 g
Fiber 2.3 g
Cholesterol 62 mg
Iron 2.5 mg
Sodium 902 mg
Calcium 481 mg


1 pound ground turkey breast
Cooking spray
1 1/2 cups water
1 (26-ounce) bottle fat-free Italian pasta sauce (such as Healthy Choice)
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
9 uncooked lasagna noodles


Preheat oven to 350°.

Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.

Cover and bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

December 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note