Lightened Up Lasagna

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I LOVE comfort food. Like love. it. Give me a one pot wonder any day of the week. This lasagna is a crowd pleaser, and it freezes really well! My husband is gone a lot more than hes home, and I often dont want to cook time-consuming meals for just me and the kids. So I like to freeze these in individual slices so I can just take one out of the freezer and heat quickly for an easy lunch.

Lightened Up Lasagna

  • Servings: 12
  • Difficulty: easy
  • Print


  • 2 lb ground turkey
  • 2 pkg Thick & Zesty Spaghetti Sauce Mix
  • 12 oz tomato paste
  • 12 oven-ready lasagna noodles
  • 16 oz low fat cottage cheese
  • 88g plain, nonfat greek yogurt (I use Fage Total 0%)
  • 160g (1.5c) Mozzarella Cheese


Preheat the oven to 350 degrees. Heat a large pot on medium-high heat and add turkey. Season with salt and pepper and cook until brown and most of the juice has cooked out. Turn heat down to medium-low and add both packages of spaghetti sauce mix, tomato paste, and 4 cups of water. Stir until all ingredients are combined. Cover and simmer for about 15 minutes stirring occasionally. Let the sauce cool slightly before assembling.
In a bowl, combine the cottage cheese and greek yogurt. Evenly coat the bottom of a large casserole dish (913 or larger) with a small amount of sauce. Place six lasagna noodles in an even layer (they will likely overlap, and thats okay!). Pour half of the spaghetti sauce on top of the noodles. Dollop the cottage cheese/greek yogurt mixture on top of the sauce and spread evenly, then sprinkle with 56g of mozzarella. Layer the remaining noodles, top with the rest of the sauce, then sprinkle with the last of the mozzarella cheese. Cover and bake for 45 minutes. Uncover and bake an additional 15 minutes, then allow to cool for 30 minutes. Cut into 12 even slices.
Notes: Ive used gluten free oven-ready noodles before, and they work just as well!
NUTRITION:304 calories | 9.3g fat | 26.3g carbs | 26.8g protein
Adapted from my friend Clara at Eat Count Love.


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