This Lasagna recipe was one of my first successes with my picky husband. It’s low-fat, tastes great, and can be modified to include any of your favorite veggies.
The Hubs as I call him – well, as I started calling him as of right… now… is a fairly picky eater.
Usually, his best compliment on any given meal is that it is “pretty good”.
To me, pretty good is what you call a lukewarm cup of coffee that has been sitting out for an hour or so. Not the dinner I slaved away to make for hours, or, minutes, or whatever… I worked hard, I expect a compliment!
Since his family has a special “family lasagna” that they claim is the best lasagna ever, I knew I’d be up against some stiff competition in making a lasagna he would like.
This one progressed into being the winner over the years, and is low-fat to boot.
Hubs even said it was “really good”. On a scale of 1-10, that’s like a 9 for him.
Feel free to spice it up with some additions; broccoli, carrots, mushrooms, would all probably work well in this mixture.
Note: Since I have recently converted to being a vegetarian, I have switched out the meat for Beyond Meat sausages and tofu.
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 1 1/4 lb. ground turkey or chicken
- 2 teaspoons dried Italian seasoning
- One 28 oz. can diced tomatoes
- One 15 oz. can tomato sauce
- 15 oz. ricotta cheese
- 8 oz. shredded low-fat mozzarella cheese, plus 2 oz. to sprinkle on top
- One 10 oz. package chopped frozen spinach, thawed and drained
- One 24 oz. package of ready-to-bake lasagna noodles
- salt and pepper, to taste
- Optional: pinch of nutmeg
- Optional: splash of white wine
- Preheat oven to 400 degrees.
- Use 1 tbsp olive oil and heat a skillet pan to med-high heat
- Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.
- Add the ground turkey or chicken and stir until browned and cooked through, about 5 minutes.
- Add the Italian seasoning, diced tomatoes (use the full can, don't drain) and the tomato sauce; stir to combine and bring to a boil, stirring as needed. (add your wine here if you so choose to). I like to simmer this for a while (about 1/2 an hour) to get it to condense a bit, but this is personal preference.
- Remove from heat and season to taste with salt and pepper.
- Mix ricotta, 8 ounces of shredded mozzarella and chopped spinach in a bowl. Stir together and season with salt and pepper. Add a pinch of nutmeg (optional).
- Spray a 9 x 13 in pan with nonstick cooking spray and spread 1 cup of the sauce (from Step 5) across the bottom of pan.
- Add 4 lasagna noodles on top of the sauce. Spread 1/2 of the mixture (from Step 7) over the noodles
- Top with 4 more lasagna noodles, spread 3 cups of the tomato sauce (from Step 5) over noodle layer.
- Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.
- Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor.
- Bake at 400 degrees F for 25 minutes until hot and bubbly. Let pan cool 5-10 minutes before cutting and serving.
Using ready-to-bake lasagna noodles: The trick to successful ready-to-bake noodles is to make sure they are immersed in liquid while baking, otherwise they come out crispy and dry.
Storage: The lasagna can be stored in the fridge for 2 days or in the freezer for up to a week.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 374Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 80mgSodium 516mgCarbohydrates 29gFiber 4gSugar 5gProtein 28g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.