Turkey Lasagna

  • 1 bottle of cooking spray
  • ¼ cup grated parmesan cheese
  • 1 lb lean ground turkey
  • 1 egg, slightly beaten
  • 2 26 oz jars marinara pasta sauce
  • ¼ cup chopped parsley
  • 1 cup part-skim mozzarella cheese, divided
  • 12 no boil lasagna noodles
  • 15 oz fat-free ricotta cheese


  1. Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch glass baking dish with cooking spray.
  2. In a large saucepan, cook turkey over medium-high heat until brown. Drain fat. Lower heat to medium and add pasta sauce. Cook for 5 minutes.
  3. In a medium bowl, mix together ½ cup mozzarella, ricotta, parmesan, egg and parsley.
  4. Spread 1 cup pasta sauce on bottom of baking dish. Arrange noodles side by side on top of sauce, overlapping slightly. Spread ¼ cup cheese mixture on top of noodles.
  5. Repeat layering with pasta sauce, noodles, and cheese mixture 2 more times.
  6. Top with remaining 3 noodles and 1 cup sauce. Cover lasagna with foil and bake25 minutes. Uncover: top with remaining mozzarella cheese and bake an additional 25 minutes or until cheese is light golden brown.

Number of Servings: 10
Serving Size: 1/10 of recipe
Calories per Serving: 293
Total Fat: 8 grams

Total Carbohydrates: 30 grams