Recipe: Healthy Lasagna

Recipe: Healthy Lasagna

So odd that the lasagna I made with the least effort and the strangest ingredients turned out to be my most successful.

On Tuesday I shopped for stir fry, but switched to lasagna while watching Giro d’Italia. The result was an easy and healthy midweek dinner:

Healthy Lasagna
1/2 a package of no-boil lasagna noodles
1 zucchini, cut into thin rounds
1 jar of tomato sauce
1 package of crumbled feta cheese
2/3 a package of tofu, minced (I know, so weird. But mixed with feta it tastes pretty good as a ricotta substitute. You can also use cottage cheese)
1 package of cherry tomatoes, split
1/3 a package of ground turkey
1/2 a cup of kalamata olives chopped
Shredded mozzarella or cheddar to sprinkle on top
Red wine
Olive oil
Salt and pepper

Pull out a 8×12 baking pan. Preheat oven to 375. In a small skillet on high, cook the zucchini with a splash of olive oil and two cloves of chopped garlic. Move to a plate once barely cooked. Add the ground turkey to the same pan with the kalmata olives, a splash of red wine and pepper. Brown and move to a plate. Pour your sauce in the same pan, add 1/2 a cup of red wine, 1/2 a cup of water and the cherry tomatoes.

Start your assembly with the sauce simmering. Add 1/2 a cup of the sauce to the bottom of the pan, add two lasagna sheets and top with the zucchini. Top with two more sheets and a bit of sauce. Mince together the tofu and feta cheese, salt and add on top of the last layer. Top with more sauce and two more sheets of lasagna. Add the turkey mixture, top with two more noodles and add the rest of the sauce. Top with shredded cheese and any remaining feta.

Cover with foil and bake for 40 minutes – place a baking sheet below to catch any boil over. Remove the foil, add more cheese if needed and bake five minutes more. Let the lasagna rest a few minutes before cutting. Makes six large servings. Great for leftovers the next day.

(PS: Zucchini art available for $35 on Etsy)

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There are 3 comments for this article
  1. Maija at 4:32 pm

    I have made a recipe w/tofu as the ricotta sub before – I have to admit it wasn’t our favorite, but I think the mix w/feta would be better.

    Would you mind being a bit more specific on some of the package sizes you used in this recipe? It sounds great – but I’m not sure what a “1/3 of a package of turkey” is — I usually buy mine by the pound.

    Also, how did it all hold together with only half a box of pasta? I’m trying to picture this, but it sounds odd to put only two pieces of pasta per layer — seems like I usually do at least twice that to cover the pan.


  2. mrsem Author at 5:55 pm

    The feta (and extra salt) makes the tofu pretty decent.

    As for the packages, I usually get the turkey in these 3 lb containers – so I guess a pound? That seems like a lot.

    The cherry tomatoes were about 2 cups un-split.

    With the pasta…those no boil sheets do a lot of expanding when you bake. If you put too many, they get all warpy and weird. You want at least an inch around each one. Remember, my pan was pretty small.