Easy Healthy Lasagna Recipe
Introduction
Perfect layers of tender pasta with lean meat and creamy ricotta. This quick lasagna delivers all the comfort of homemade without the guilt, and the flavors simply melt together beautifully!
Ingredients
- 9 lasagna noodles, preferably whole wheat or no-boil
- 1 lb lean ground meat (turkey, chicken, or 93% lean beef)
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (low sodium if available)
- 1 (15 oz) container part-skim ricotta
- 1 large egg
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh basil, chopped (or 1 tsp dried)
- 2 cups shredded part-skim mozzarella, divided
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1/4 tsp salt (optional; adjust to taste)
Instructions
- Preheat oven to 190°C (375°F). If using regular lasagna noodles, cook according to package directions; drain and set aside. If using no-boil, have them ready.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add lean ground meat and cook, breaking it up, until browned and cooked through. Drain excess fat.
- Stir in marinara sauce, dried oregano, dried basil, and black pepper. Reduce heat and simmer for 5 minutes. Taste; add a pinch of salt only if needed.
- In a medium bowl, mix ricotta, egg, chopped spinach, fresh basil, and half of the Parmesan until well combined.
- Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Arrange 3 noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, then sprinkle 1/2 cup mozzarella. Spoon about one-third of the remaining sauce over the cheese.
- Repeat: noodles, remaining ricotta mixture, 1/2 cup mozzarella, and half of the remaining sauce.
- Top with the final 3 noodles, the remaining meat sauce, the remaining mozzarella, and the rest of the Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes until bubbly and lightly golden.
- Let stand for 5–10 minutes before slicing. Garnish with fresh basil if desired.
Pro Tips & Notes
- Prep Ahead: The sauce and cheese layer can be made a day ahead and stored separately; assemble just before baking.
- No-Boil Noodles: If using no-boil lasagna sheets, add 2 Tbsp water around the edges before covering with foil to help steam and soften the pasta.
- Boost Veggies: Add 1 cup finely grated zucchini or carrots to the meat sauce for extra fiber and nutrients.
- Lower Sodium: Choose low-sodium marinara and reduce the Parmesan slightly; the dish still delivers rich flavor.
Nutrition Facts (per serving)
- Calories: ~390 kcal
- Protein: ~32g
- Carbohydrates: ~38g
- Dietary Fiber: ~5g
- Total Fat: ~13g
- Saturated Fat: ~6g
- Cholesterol: ~90mg
- Sodium: ~620mg (varies by sauce)
Frequently Asked Questions
- Q: Can I make this vegetarian? A: Yes. Replace the meat with 2 cups diced mushrooms or 1 cup cooked lentils and 1 cup finely chopped eggplant for a hearty, plant-based version.
- Q: How do I store and reheat leftovers? A: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in the microwave, covered, or in the oven at 180°C (350°F) until warmed through.
- Q: Can I freeze lasagna? A: Yes. Wrap uncooked or cooked lasagna tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding extra time if needed.
- Q: What if my lasagna is watery? A: Let it rest 10 minutes after baking. Using no-boil noodles, low-moisture ricotta, and well-drained meat helps reduce excess moisture.