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Light Bolognese Lasagna


Nutritional Information
Amount per serving
Calories: 364
Fat: 13.2g
Saturated fat: 6g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.7g
Protein: 30.9g
Carbohydrate: 31.4g
Fiber: 3.8g
Cholesterol: 75mg
Iron: 2.4mg
Sodium: 644mg
Calcium: 381mg

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Light Bolognese Lasagna 1 Picture


  • 1 1/2 cups coarsely chopped onion
  • 3/4 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrot
  • 4 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted tomato paste
  • 1 ounce diced pancetta
  • 1 pound ground turkey breast
  • 1/4 cup white wine
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup 1% low-fat milk
  • 1/2 cup chopped fresh basil
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 1/2 cups part-skim ricotta cheese
  • 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
  • 1 large egg, lightly beaten
  • Cooking spray
  • 6 cooked lasagna noodles


Preparation time 40mins
Cooking time 100mins
Adapted from


Step 1

1. Place first 4 ingredients in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook for 4 minutes, stirring to crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, and next 3 ingredients (through black pepper) to pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook for 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.

2. Preheat oven to 425°.

3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.

4. Spread 3/4 cup turkey mixture in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over turkey mixture; top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° for 35 minutes.

5. Preheat broiler to high. (Keep lasagna in oven.)

6. Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.

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