375 Calorie Lasagna
Lasagna can fit into a calorie deficit when you are losing weight, if you use lean turkey, part-skim cheeses and a simple marinara. Each generous square comes to about 375 calories and still has three layers of noodles, meat sauce and melted mozzarella.
Nutrition values are estimates and may vary depending on ingredients and brands.
Why You’ll Love This Recipe
- Real lasagna with three layers of noodles, meat sauce and cheese.
- 25 g of protein per square from lean turkey and part-skim cheeses.
- Makes 6 big squares, enough for dinner now and lunches later.
- You can assemble it a day ahead and bake it when you need it.
Ingredients
- 9 lasagna noodles (8 oz / 225 g), not the no-boil kind
- 10½ oz (300 g) lean ground turkey (93%)
- 1 small onion (80 g), finely diced
- 2¼ cups (550 g) marinara sauce, no added sugar
- ¾ cup plus 1 tablespoon (200 g) part-skim ricotta cheese
- 1 cup (100 g) shredded part-skim mozzarella cheese
- ¼ cup (20 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt and ¼ teaspoon black pepper
How to Make It
- Heat the oven to 375°F (190°C). Boil the noodles in salted water until just tender, drain and lay them flat on parchment paper so they do not stick together.
- In a large nonstick skillet over medium-high heat, cook the onion and turkey for 7 to 8 minutes, breaking the meat up, until cooked through. Stir in the Italian seasoning, salt and pepper, then the marinara. Simmer for 5 minutes.
- Stir a pinch of salt and pepper into the ricotta.
- Spread 1 cup of the meat sauce in a 9 by 13 inch (23 by 33 cm) baking dish. Add 3 noodles, half of the ricotta, one third of the remaining sauce and one third of the mozzarella. Repeat once more.
- Finish with the last 3 noodles, the remaining sauce, the remaining mozzarella and the Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and golden. Let it rest for 10 minutes, then cut into 6 squares.
Lose weight. Keep the pizza.
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See What’s Inside →Illustrative image. Individual results may vary.
Tips & Substitutions
Let it rest. Ten minutes out of the oven lets the layers set, so the squares cut cleanly instead of sliding apart.
Spread the ricotta with the back of a wet spoon. It goes on more evenly and does not tear the noodles.
Compare marinara jars. Calories and sugar vary from jar to jar. Pick a simple one, around 50 to 60 calories per 100 g.
Plan ahead. Assemble it the night before, cover it and add 10 minutes to the covered baking time.
How to Make It More Filling
Serve each square with a big salad of lettuce, cucumber and tomato dressed with lemon juice and a little salt. It fills the plate for very few calories and goes well with the rich layers.
Storage
Leftovers keep in the fridge for up to 4 days.
Freeze the whole pan or single squares for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) or in the microwave.
How much should you eat in a day?
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Frequently Asked Questions
Can I use no-boil noodles?
Yes. Skip step one and add ½ cup (120 ml) of water to the meat sauce so the noodles have enough moisture to soften.
Can I use ground beef instead of turkey?
Yes. Lean ground beef (96%) gives almost the same result and a slightly lower calorie count.
Why is my lasagna runny?
It needs to rest before cutting, and a very thin marinara adds extra liquid. Wait the full 10 minutes.
Can I make it ahead?
Yes. Assemble it up to a day before, keep it covered in the fridge and bake it straight from the fridge with a few extra minutes.
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See What’s Inside →Illustrative image. Individual results may vary.
