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I don’t know if I have ever met a person who doesn’t like lasagna. It is a a dish that looks complicated but is actually easy to assemble and great to feed to a crowd! Unfortunately most lasagnas are chocked full of fat and high in calories. I had a request for a healthy version and this dish aims to please! Feel free to make your own changes to the recipe to fit your taste but I think the flavors I combined taste just perfect! I decided to hide a ton of vegetables in the sauce since a lot of kids or picky eaters like lasagna; they will be none the wiser! As long as you have a great food processor or blender you can puree the vegetables into the sauce, it will enhance the taste, and no one will know they are eating several servings of vegetables!

Hidden Veggie Lasagna

Servings: 12

Prep/Total Time: 60 minutes

Nutrition Info: Calories-250; Fat-8g; Cholesterol-78mg; Sodium-588mg; Carbohydrates-26g; Fiber-4g; Protein-27g; Sugar-6g


  • 9 whole wheat lasagna noodles, cooked according to package
  • 1 lb ground turkey, 99% lean
  • 1 green bell pepper, diced
  • 2 cups mushrooms, sliced
  • 1/2 sweet onion, diced
  • 2 cups spinach
  • 15 oz can crushed tomatoes
  • 12 oz can no salt added tomato sauce
  • 8 oz tomato paste
  • 15 oz fat free ricotta
  • 1/2 c parmesan cheese, grated
  • 1 1/2 cup low-fat mozzarella cheese, grated
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil


  1. Heat oven to 350
  2. Brown the ground turkey and drain
  3. In a food processor puree the bell pepper, mushrooms, onion and spinach until no chunks are visible
  4. Combine the pureed vegetables with the crushed tomatoes, tomato sauce and tomato paste, salt, black pepper, garlic powder, oregano and basil, set aside
  5. In another bowl combine the ricotta, mozzarella, parmesan cheese, eggs and parsley
  6. In a 13×9 baking dish coat the bottom with a little of the tomato sauce, top with 3 cooked pasta pieces, cheese mixture, sauce and meat; repeat 3 more times on the last one finishing just with the ricotta blend and sauce and topping with just a bit of parmesan
  7. Cover with tinfoil and bake for 45 minutes, uncover and bake for 10 more minutes or until hot and bubbly
  8. Let stand 10 minutes before cutting