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Healthy Lasagna

Author Larisha Campbell


  • 9 lasagna noodles uncooked
  • 1 lb ground chicken ground turkey or beef would also work
  • 3 cloves garlic finely chopped
  • 1 1/2 jars 25oz spaghetti sauce (we prefer Prego)
  • 1/8 teaspoon ground cayenne
  • 1 1/2 teaspoons dried basil leaves
  • 1 egg slightly beaten
  • 15 oz reduced-fat part skim ricotta cheese
  • 2 cups shredded mozzarella cheese reduced fat
  • 1/3 shredded Parmesan cheese


  1. Cook and drain lasagna noodles according to package instructions. Drain and place in cold water.
  2. While you are cooking the noodles, spray a 13x9 glass baking dish with cooking spray. In a medium bowl, mix together egg, ricotta cheese, and 1/2 teaspoon basil until combined. Place in fridge until ready to use.
  3. In a skillet, cook ground meat and garlic on medium high until cooked throughout. Drain any excess juice from meat. Stir in the sauce, cayenne pepper and 1 teaspoon basil. Heat until it starts to boil, then remove from heat.
  4. Preheat over to 350 degrees. Drain the noodles from the water.
  5. Spread 3/4 cup sauce mixture on the bottom of glass dish.
  6. Layer in the following way: 3 noodles, 1 1/2 cups sauce mixture, Half of the ricotta mixture, 1 cup mozzarella cheese, 3 noodles, 1 1/2 cups sauce mixture, Remaining ricotta mixture, 3 noodles, Remaining sauce, 1 cup mozzarella cheese, Parmesan cheese
  7. Pull a piece of foil out big enough to cover the dish and spray with cooking spray. Cover dish with foil, spray side down.
  8. Bake for 45 minutes.
  9. Remove foil and bake for an additional 10-15 minutes until bubbly.
  10. Let stand 10-15 minutes before you serve.