• prep time20 min
  • total time 90 min
  • serves 10

Ground turkey and Italian sausage lasagna with whole wheat noodles.

Tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled “Italian” would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar.

Per serving: 399 calories, 15 g total fat (6.8 g saturated fat), 31 g protein, 35 g carbohydrate, 4.4 g fibre, 119 mg cholesterol, 815 mg sodium.

109 Ratings
Directions for: Ooh-la-la-sagna!



5 sun-dried tomatoes (not oil-packed)

2 tsp olive oil

1 ½ cup chopped red onions

2 tsp minced garlic

1 ¼ lb(s) (568 g) extra-lean ground turkey

8 oz (227 g) lean Italian turkey sausage

1 cup packed grated unpeeled zucchini

1 jar (700 mL) your favourite tomato-based pasta sauce

1 can (19 oz/540 mL) tomatoes with Italian herbs, undrained, chopped

1 Tbsp dried Italian seasoning

1 Tbsp balsamic vinegar

1 Tbsp brown sugar

¼ tsp freshly ground black pepper

¼ cup minced fresh basil leaves


2 cup light ricotta cheese

2 oz (57 g) crumbled feta cheese with herbs (see Tip)

1 pkg frozen spinach, thawed, squeezed dry and chopped

1 egg

12 whole wheat lasagna noodles

1 ½ cup packed shredded 4-cheese blend (6 oz/170 g; see Tip)



1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.

2. To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.

3. Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.

4. Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.


1. Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.

2. Preheat oven to 375ºF. To assemble, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend. Cover loosely with foil and bake for 30 minutes.

3. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.

See more: Dinner, Main, Tomatoes, Pasta, Bake, Cheese, Italian, Low-Fat, Healthy



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