guilt free lasagna

guilt free lasagna


For the lasagna:-

  • 4 medium-sized zucchinis, sliced lengthwise into thin strips
  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 cup spinach, chopped
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup part-skim ricotta cheese
  • 1 cup part-skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)..


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  3. Add the lean ground turkey and cook until it’s browned, breaking it up into small pieces as it cooks. Drain any excess fat.
  4. Stir in the diced bell peppers, mushrooms, and spinach. Cook for about 5 minutes until the vegetables are tender. Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for another 5 minutes.
  5. In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheese.
  6. Assemble the lasagna in a 9×13-inch baking dish. Begin with a thin layer of the turkey and vegetable sauce, followed by a layer of zucchini strips, and then a layer of the cheese mixture. Repeat these layers until you’ve used all your ingredients, finishing with a layer of cheese on top.
  7. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is bubbly and slightly golden.
  8. Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil leaves if desired…