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Turkey lasagna

Turkey lasagna

I have been pondering for a while, what I should call my Turkey lasagna, and I thought I would just use this simple name. You see, ideally I would like to have called it ‘guilt free’ lasagna, but I think there is a lot of cheese in it, for it to be guilt free eating. I do definitely feel better eating this version than the full fat lasagnas. I have used Turkey, so it is the leanest meat that is available, plus the cheese is low fat. I have inserted a mushroom and cheese layer for variety. Also, I wanted everyone to know that I made it with 100% whole-wheat lasagna sheets, so you know immediately, that it should not create health problems, or make a big difference in your waist line.

This is also one of the recipes that you can tweak and add other ingredients as you prefer, as lasagna is one of those things that you can get complicated as you want it to be. In general, I think lasagna takes a lot longer to make than other pasta dishes, so maybe it is better to cook this on a weekend.


  • 12 Sheets Whole-wheat Lasagna
  • 1 lb Mushrooms
  • 8 Cloves Garlic, minced
  • 1 ½ Cup shredded Cheddar (low fat)
  • 1 ½ Cup shredded Parmesan (low fat)
  • 200 grams Havarti Cheese, slices (low fat)
  • 2 Eggs
  • 1 Tsp dried Parsley
  • Salt and freshly ground black pepper
  • Olive Oil, as needed

Turkey and Tomato Sauce:

  • 1 ½ lb ground Turkey
  • 750 ml Diced Tomato can (undrained)
  • 150 ml Tomato Paste can
  • 2 Onions, coarsely chopped
  • 8 -10 cloves garlic, minced
  • 1 Cup Carrots, shredded
  • 1 Cup Celery, chopped into small pieces
  • 1/2 cups fresh basil leaves, washed
  • 2 Bay leaves
  • ¼ Cup Oregano
  • 1 Tsp Red Chili Flakes (or add according to taste)
  • 1 Jalapeno, thinly sliced (optional)
  • Salt and freshly ground black pepper
  • Olive Oil, as needed


For the Sauce:

Heat some olive oil in a Dutch oven, Add the bay leaves, and sauté for a minute.

Add the onions, garlic, basil, red chili flakes and sauté for a couple of minutes.

Now add the carrots and celery and sauté for 4-5 minutes.

Next add the Turkey, and fry till it is almost browned.

Add the diced tomatoes, tomato paste and oregano. Stir intermittently.

Bring the mixture to a boil. Then simmer for 25-30 minutes.

Prepare the Sauce

While the sauce is being simmered, prepare the other ingredients.

In a different pan, heat some olive oil and throw in the mushrooms, sauté for a couple of minutes.

Add the mushrooms, season with salt and pepper. Cook until all the liquid evaporates.

Image of Mushrooms

Sauteed Mushrooms

In another pot, bring water to boil and cook the lasagna according to directions on the package.

Once cooked, arrange the lasagna sheets on a baking sheet (or damp tea cloth) to prevent them from sticking together.

Pasta & Cheese

Pasta & Cheese

In a bowl combine the eggs with the Cheddar Cheese and the Parmesan cheese.  Season with salt and pepper and parsley. Set aside.

Heat the oven to bake at 375 F.

Now its time to assemble the lasagna!

(Please remember to take out the bay leaves before adding the sauce to the pasta)

Image of Lasagna layers

Lasagna layers

Spoon a thin layer of the Turkey and Tomato sauce in the bottom of a 13 by 9-inch baking pan. Arrange a layer of pasta sheets over the sauce (it should fit three sheets in one layer). So in total you are making 4 layers of pasta and 5 layers of filling. Spread a thin layer of the Cheese mixture over the pasta and another thin layer of sauce.

Then add another layer of the pasta. This time spoon over the mushroom mixture and top it off with half the Havarti cheese slices. Now repeat another layer with the cheese mixture and sauce.

For the top layer, add the rest of the sauce and the cheese mixture, top with the rest of the Havarti slices. Neatly arrange the Jalapeno slices on top.

Loosely cover the baking pan with foil. Bake for 20 minutes.

Take the cover off and bake for a further 20-25 minutes, or until the top is golden and bubbly.

Image of lasagna in oven

Wait for 10 -15 minutes, before serving.