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20 Healthy Lasagna Recipes That’ll Redefine Comfort Food for You

If a warm pan of cheesy goodness makes you think of home, you won’t want to miss these 20 healthy lasagna recipes.

There’s no denying it…

Lasagna is delicious.

Just thinking about a piping hot tray of it is enough to get the saliva flowing.

Mom’s classic recipe can get old though, which is why you’ve come to the right place. It’s time to spice up your lasagna game.

The following 20 lasagna recipes offer creative twists on this classic dish that’ll have you looking at this comfort food favorite in a whole new way.

From single-serve lasagna to lasagna zucchini boats, there’s an option here that’ll fit both your palate and your macros.

Enjoy! 

Single-Serving Lasagna

Serves 6

A typical pan of beef lasagna can feed a family of four – twice – which sounds great unless you just want a single plate. Instead of assembling the layers in a big dish, you can break it down into single servings using ramekins.

This recipe uses ground meat, diced onion, and fresh asparagus, although the method can work for any fillings you’re craving. Stick one in the oven when they’re ready to go, and freeze the rest for later.

Nutrition Facts (Per Serving)

343

Calories

33 g

Protein

27 g

Carbs

12 g

Fat

Ingredients

6 whole-wheat lasagna noodles

1 lb. extra-lean ground beef (or ground turkey)

1 small onion, diced

2 cloves garlic, minced

1 Tbsp. Italian seasoning

1 tsp. red pepper flakes

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

10 asparagus spears, trimmed and finely chopped

1 can (15 oz.) crushed tomatoes

3/4 cup (8 oz.) part-skim ricotta (or cottage cheese)

1/2 cup (2 oz.) shredded mozzarella

1 egg white

6 Tbsp. (1 1/2 oz.) grated Parmesan

3 Tbsp. fresh chopped basil

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Sausage Lasagna Soup

Serves 8

Even if you don’t have a casserole dish, you can enjoy amazing homemade lasagna. The same elements can come together on the stove in a stockpot instead of baking lasagna in the oven.

Broth is the only thing it takes to transform lasagna ingredients from baked pasta into soup, and it’s as versatile as the original dish. This version calls for sweet Italian sausage, but ground beef or turkey would work as well.

Nutrition Facts (Per Serving)

454

Calories

27 g

Protein

37 g

Carbs

21 g

Fat

Ingredients

8 oz. campanelle pasta, or broken lasagna noodles

1 Tbsp. extra-virgin olive oil

1 large onion, diced

1 lb. sweet Italian chicken sausage

4 cloves garlic, minced

1 Tbsp. dried oregano

1 tsp. dried basil

1 can (4 oz.) tomato paste

1/2 cup dry red wine

6 cups low-sodium chicken broth

1/2 tsp. red pepper flakes

1 tsp. sea salt

2 cans (15 oz. each) fire-roasted tomatoes

1/2 cup chopped fresh basil

2 cups (8 oz.) shredded part-skim mozzarella

1 cup (4 oz.) coarsely grated Parmesan

2 Tbsp. pine nuts (optional garnish)

2 tsp. chopped fresh parsley (optional garnish)

Freshly ground black pepper to taste

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Classic Lasagna from Scratch

Serves 10

Of course you can use a jar of spaghetti sauce to make lasagna. However, it’s not hard to make it from scratch.

Lasagna requires minimal kitchen skills, so all you need is a bit more time to make dinner all your own. All the kitchen work takes about a half hour standing – longer if you count the time idling nearby as the sauce simmers and lasagna bakes. Start to finish, your from-scratch lasagna will be ready to eat in just over two hours.

Nutrition Facts (Per Serving)

647

Calories

43 g

Protein

43 g

Carbs

34 g

Fat

Ingredients

1 lb. ground sirloin

1 lb. ground Italian sausage

1 large yellow onion, diced

1 cloves garlic, minced

1 tsp. salt

1 Tbsp. dried basil

1 Tbsp. dried oregano

1 Tbsp. dried parsley

1 can (28 oz.) San Marzano tomatoes

12 oz. tomato paste

1/4 cup water

3 cups whole-milk ricotta

2 whole eggs

1/2 tsp. freshly ground black pepper

2 Tbsp. chopped fresh parsley

1/2 cup (2 oz.) grated Parmesan

4 cups (16 oz.) grated mozzarella, divided

1 lb. lasagna noodles

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Lasagna Zucchini Boats

Serves 8

This is a fun (and lazy) alternative to the usual zucchini lasagna.

Instead of thinly slicing it to replace the sheets of noodles, start by scooping out the zucchini seeds to make space for the lasagna filling. Brown ground meat in a pan, and load it up in the zucchini boats with marinara, fresh basil, and two kinds of cheese.

Picky eaters can treat the zucchini more like a bowl than a part of the meal, but they’ll still reap a few nutritional benefits.

Nutrition Facts (Per Serving)

241

Calories

20 g

Protein

13 g

Carbs

13 g

Fat

Ingredients

4 medium zucchini (2 1/2 lbs.), halved lengthwise

1 cup (8.6 oz.) part-skim ricotta

1 large egg

1 1/2 Tbsp. chopped fresh parsley

1 1/4 cups (5 oz.) shredded mozzarella

1/2 cup (2 oz.) shredded Parmesan

8 oz. lean ground beef

4 tsp. extra-virgin olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara

1 Tbsp. chopped fresh basil

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Three-Meat Lasagna

Serves 8

In the mood for more meat than pasta? This lasagna will satisfy your carnivorous appetite and then some.

It’s even Paleo if you use wheat-free noodles, but these macros are calculated with typical pasta since that’s what’s widely available. Either way, you’ll wind up with a protein-packed lasagna that’s loaded with three kinds of meat.

Nutrition Facts (Per Serving)

446

Calories

31 g

Protein

45 g

Carbs

15 g

Fat

Ingredients

1/2 lb. 85% lean ground beef

1/2 lb. ground pork

1/2 lb. ground bison

2 Tbsp. ghee

1 yellow onion, diced

6 cloves garlic, minced

8 medium-sized tomatoes, seeded and diced

1/2 cup red wine

5 sprigs fresh thyme

8 leaves fresh basil

1/2 cup chopped fresh oregano

Sea salt to taste

1 lb. whole-wheat lasagna noodles

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Healthy Skillet Lasagna

Serves 6

Make lasagna without even turning on the oven. This quick version comes together in a skillet, and it only takes ten ingredients (not counting salt and pepper).

This one-dish pasta dinner doesn’t even require a pot for boiling water. Sauté onion and garlic in a pan, and then add ground beef. After a couple minutes, lay the lasagna noodles on top, and pour the tomato sauce over everything. The cheese gets added after the pan comes off the heat. Once it’s melted, dinner is ready to be devoured.

Nutrition Facts (Per Serving)

385

Calories

33 g

Protein

33 g

Carbs

13 g

Fat

Ingredients

1 Tbsp. extra-virgin olive oil

1 onion, diced

1 cloves garlic, minced

Salt and freshly ground black pepper to taste

1/2 tsp. red pepper flakes

1 lb. lean ground beef

8 lasagna noodles, broken

1 small can (8 oz.) tomato sauce

1 can (28 oz.) diced tomatoes

1/3 cup water

1 1/2 cups (6 oz.) shredded part-skim mozzarella

1 cup low-fat cottage cheese

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Quinoa Risotto Lasagna Casserole

Serves 10

Get all the flavor of a classic lasagna, only served up in a quinoa casserole instead. It has an enticing layer of gooey cheese on top, so even quinoa skeptics will be willing to give it a try.

This is easier to assemble since you don’t have to line up any sheets of pasta, and although the quinoa has to be cooked separately, that doesn’t involve much more than boiling water and stirring.

Nutrition Facts (Per Serving)

584

Calories

36 g

Protein

40 g

Carbs

30 g

Fat

Ingredients

Sauce:

4 oz. pancetta, chopped (optional)

3 Tbsp. extra-virgin olive oil

1/2 small sweet onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 lb. spicy Italian chicken sausage

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried thyme

1 tsp. freshly ground black pepper

1/2 tsp. salt

1 can (28 oz.) crushed tomatoes

4 Tbsp. tomato paste

1 cup low-fat milk

Quinoa Risotto:

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 1/2 cups dry quinoa

5 cups chicken broth

1/2 cup white wine

Salt and freshly ground black pepper to taste

1 cup (4 oz.) grated Parmesan

Truffle oil, for drizzling (optional)

2 cups (8 oz.) shredded provolone

1 cup (4 oz.) shredded part-skim mozzarella

Handful of fresh basil, for garnish

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Southwestern Lasagna

Serves 12

Vegetarian lasagna can be delicious without the meat, but no doubt it needs another kind of filling to be a substantial and nutritious dinner.

Beans and corn can bulk up a casserole without ground beef. And to add even more Southwestern flavor, this lasagna uses salsa instead of classic marinara. Since both sauces start with a base of tomatoes, the biggest difference is the seasoning – and if you choose one with jalapenos for kick.

Nutrition Facts (Per Serving)

637

Calories

36 g

Protein

100 g

Carbs

12 g

Fat

Ingredients

1 cup chopped onion

4 cups bottled salsa

2 tsp. ground cumin

8 cloves garlic, minced and divided

2 cups corn

1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

1 container (15 oz.) part-skim ricotta

1/2 cup (4 oz.) reduced-fat cream cheese

1/2 cup (2 oz.) grated Parmesan, divided

1 large egg white

15 lasagna noodles

1 cup (4 oz.) shredded reduced-fat cheddar

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Sausage & Kale Lasagna

Serves 4

Spinach lasagna is a classic, but you can actually use most leafy greens to add nutrition to your dinner. Sauté kale in a skillet with sausage, add a splash of red wine, and it becomes an incredible filling for healthy lasagna.

From there, assembly is the same as any classic lasagna. Layer the meat together with sauce, no-boil lasagna noodles, and ricotta cheese. Top with freshly grated Parmesan, and bake until bubbly.

Nutrition Facts (Per Serving)

579

Calories

31 g

Protein

58 g

Carbs

23 g

Fat

Ingredients

1 red onion, diced

2 cloves garlic, minced

2 Tbsp. extra-virgin olive oil

1/2 lb. sweet Italian sausage

1 head kale, chopped

1/2 cup red wine

3 sprigs thyme, stems discarded

12 oz. pasta sauce

1 box (16 oz.) no-boil lasagna noodles

1 cup fresh ricotta

1/2 cup (2 oz.) grated Parmesan

Salt and freshly ground black pepper to taste

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Turkey & Spinach Lasagna

Serves 10

Low-fat lasagna doesn’t have to be tasteless or found in the frozen food section. This turkey lasagna is just like mom’s homemade – just a little healthier.

It’ll be especially flavorful if you make marinara from scratch, but you can use store-bought to save time. The main thing to keep the macros lean is to use ground turkey (or chicken), part-skim mozzarella, and cottage cheese.

Nutrition Facts (Per Serving)

517

Calories

41 g

Protein

47 g

Carbs

19 g

Fat

Ingredients

1 lb. ground turkey

1 Tbsp. extra-virgin olive oil

1 1/2 cups water

3 1/2 cups marinara sauce

16 oz. chopped frozen spinach, thawed

3 1/2 cups (14 oz.) shredded part-skim mozzarella, divided

2 cups low-fat cottage cheese

1/2 cup (2 oz.) grated Parmesan

2 large eggs

1 egg white

1/4 cup chopped fresh parsley

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

9 lasagna noodles

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Meatball Lasagna

Serves 8

Weeknight lasagna doesn’t get any easier than this. Use leftover meatballs, or pick up a bag of the frozen kind.

No matter what meatballs you choose for the filling, the result will be both a carnivore and a kid’s delight. In a typical meat marinara, there aren’t big chunks of beef to bite into. Using meatballs resolves that while retaining classic lasagna flavor and – best of all – keeping healthy cooking convenient.

Nutrition Facts (Per Serving)

571

Calories

37 g

Protein

57 g

Carbs

22 g

Fat

Ingredients

1 box (16 oz.) lasagna noodles

1 bag (24 oz.) premade Italian meatballs

4 cups (16 oz.) shredded mozzarella

1 container (15 oz.) ricotta

1/2 cup (2 oz.) grated Parmesan

2 cups pasta sauce

1/4 cup fresh oregano

1 large egg

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Seafood Lasagna

Serves 12

Replace the ground meat with fresh seafood, and lasagna becomes an entirely new dinner.

It looks the same on the outside, but once you slice into the pan you’ll see a cross-section of crab, scallops, and shrimp filling. There’s also a layer of basic white sauce with fresh spinach, so there’s no need to make tomato sauce.

Baking and poaching the seafood will take a bit of time, however, so this is best saved for a weekend or impressing guests.

Nutrition Facts (Per Serving)

433

Calories

39 g

Protein

24 g

Carbs

20 g

Fat

Ingredients

3 Alaskan king crab legs (or 12 oz. crab meat)

7 Tbsp. butter, divided

3/4 lb. large scallops

3/4 lb. shrimp, peeled, deveined, and tails removed

2 tsp. chopped garlic

6 Tbsp. flour

4 cups milk

2 cups (8 oz.) grated Parmesan

Salt and freshly ground white pepper to taste

10 oz. frozen spinach, thawed and squeezed

1 container (15 oz.) part-skim ricotta

1 large egg

2 cups (8 oz.) grated mozzarella

1/2 lb. lasagna noodles

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Pesto Lasagna

Serves 8

When you have a bunch of fresh basil – whether from your own garden or the farmers’ market – the quickest way to make it the star of the dish is pesto.

This classic Italian recipe is from the coast of Liguaria, where pesto was invented. So it needs nothing more than pasta, pesto, and a provolone béchamel sauce. It’ll also show you how to make lasagna noodles from scratch with semolina flour, but if you don’t have a pasta maker, there’s no shame in using the kind that comes in a box.

Nutrition Facts (Per Serving)

627

Calories

29 g

Protein

49 g

Carbs

36 g

Fat

Ingredients

resh Pasta:

2 cups superfine semolina pasta flour (plus extra for dusting)

3 large eggs

Fine semolina, for dusting

3/4 cup (3 oz.) grated mozzarella

Parmesan Pesto:

4 cups basil leaves

2 cloves garlic

1/2 cup pine nuts

Zest and juice of 2 lemons

1/4 cup extra-virgin olive oil

1 1/2 cups (6 oz.) finely grated Parmesan

Béchamel:

6 Tbsp. (3/4 stick) unsalted butter, chilled and chopped

1/2 cup flour

4 1/4 cups milk

1/4 tsp. freshly grated nutmeg

1/2 tsp. freshly ground white pepper

1 cup (4 oz.) grated provolone

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Pumpkin Salmon Lasagna

Serves 8

Make gourmet lasagna at home with just a couple special ingredients: smoked salmon and fresh pumpkin.

Pumpkin lasagna often replaces the tomato sauce, but this recipes still includes a layer of simple homemade marinara. There’s also spinach, mushrooms, and – instead of anything canned – fresh chopped pumpkin. This is a great fall recipe that highlights the best of the season.

Nutrition Facts (Per Serving)

336

Calories

16 g

Protein

44 g

Carbs

11 g

Fat

Ingredients

Lasagna:

1 box (12 oz.) lasagna noodles

7 oz. smoked salmon

2 cups spinach

1 large onion, diced

1 clove garlic, minced

1 cup mushrooms, chopped

2/3 cup heavy cream

1 cup chopped pumpkin

1 cup (4 oz.) shredded part-skim mozzarella

Tomato Sauce:

2 cups tomato puree

1 large onion

2 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh parsley

1 tsp. dried oregano (or thyme)

Salt and freshly ground black pepper to taste

2 Tbsp. extra-virgin olive oil

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Eggplant Lasagna

Serves 10

Don’t pick between eggplant parm and lasagna – go for this elegant dish instead.

While eggplant rounds take the place of the pasta layers, they also keep each serving of lasagna in a neat stack. And the eggplant isn’t breaded or soggy, just thick and tender. Plus it’s hard not to love it when it’s smothered in cheese, fresh tomatoes, and basil.

Nutrition Facts (Per Serving)

256

Calories

18 g

Protein

16 g

Carbs

15 g

Fat

Ingredients

2 large eggplants, sliced lengthwise 1/4” thick

Salt to taste

2 Tbsp. extra-virgin olive oil

1 container (15 oz.) ricotta

1 large egg

2 cups (8 oz.) grated Parmesan

4 cloves garlic, minced

2 Tbsp. dried oregano

2 Tbsp. Italian seasoning

3/4 cups tomato sauce

2 lbs. Roma tomatoes, thinly sliced

1 cup mozzarella cheese

10 leaves fresh basil

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Mushroom, Broccoli & Spinach Lasagna Roll-Ups

Serves 6

Lasagna is easy to make, but for even the most amazing home-cooked Italian meals, the presentation can be a bit sloppy.

For a fancy lasagna that can be served to any caliber of guests, simply roll everything up. That way when it comes out of the pan, everything stays in place. It’s also a bit neater to eat because the filling won’t come sliding out. And, to state the obvious, you can keep close track of servings.

Nutrition Facts (Per Serving)

327

Calories

16 g

Protein

41 g

Carbs

12 g

Fat

Ingredients

12 lasagna noodles

2 Tbsp. extra-virgin olive oil

8 oz. white button mushrooms, sliced

1 small onion, diced

1 clove garlic, minced

1 cup finely chopped broccoli

1 cup chopped fresh baby spinach

1 Tbsp. fresh thyme leaves

1/4 cup fresh parsley

1/4 cup (1 oz.) Parmesan

1 container (15 oz.) part-skim ricotta

Salt and freshly ground black pepper to taste

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

2 cups milk

1 cup (4 oz.) shredded part-skim mozzarella

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Low-Calorie Lasagna

Serves 1

If you want to avoid pasta for whatever reason, you can make your own noodle replacement. Gluten-free lasagna recipes will use zucchini or eggplant in place of the pasta, but you have to really love veggies to go for that.

This lasagna has layers of chickpea flour crepes instead. And it’s scaled down to a single serving, which is easiest to make if you already have béchamel and meat sauce prepared in the fridge.

Nutrition Facts (Per Serving)

506

Calories

42 g

Protein

39 g

Carbs

19 g

Fat

Ingredients

Lasagna:

3 crepes (below)

3 Tbsp. Bolognese (meat sauce)

6 leaves fresh basil

3 Tbsp. grated Parmesan

3 Tbsp. béchamel (white sauce)

Crepes:

1 cup garbanzo flour

1 cup skim milk

3 egg whites

1 large egg

1/4 tsp. salt

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Three-Cheese White Chicken Lasagna

Serves 10

In a white lasagna, marinara tends to be replaced with alfredo sauce. And that means extra cheese!

This one starts with a roux, like many white sauces do, but it’s finished by stirring in over two cups of mozzarella and parmesan. Then rather than using ground meat, this recipe calls for shredded chicken.

If you make a big batch in a crock pot at the start of the week, you can use it for everything from salad to sandwichestacos to pasta.

Nutrition Facts (Per Serving)

565

Calories

36 g

Protein

53 g

Carbs

23 g

Fat

Ingredients

1 1/2 lb. lasagna noodles

1/2 cup unsalted butter

1 onion, minced

2 cloves garlic, minced

1/2 cup flour

1/2 tsp. salt

Freshly ground black pepper to taste

2 cups chicken broth

2 cups skim milk

4 cups (16 oz.) shredded part-skim mozzarella, divided

1 cup (4 oz.) grated Parmesan, divided

1 tsp. dried basil

1 tsp. dried oregano

1 cup part-skim ricotta

1 1/2 cups (about 6.5 oz.) cooked and shredded chicken

1 package (10 oz.) frozen spinach, thawed and drained

1 package (12 oz.) butternut squash puree

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White Veggie Lasagna

Serves 8

Not only is this veggie lasagna healthy with broccoli, carrots, and mushrooms, but it will satisfy cravings for pasta smothered in white sauce.

And while there is a simple béchamel of butter, flour, and milk, the trick to making this white lasagna healthy is that a lot of that comes from low-fat cottage cheese. While that’s the bulk of the filling, rest assured this is a three-cheese lasagna with mozzarella and Parmesan too.

Nutrition Facts (Per Serving)

344

Calories

22 g

Protein

38 g

Carbs

12 g

Fat

Ingredients

4 Tbsp. unsalted butter

4 Tbsp. flour

2 cups low-fat milk

12 oz. lasagna noodles

4 carrots, chopped

1 medium onion, diced

2 cups chopped broccoli

2 cups sliced mushrooms

2 cups (16 oz.) low-fat cottage cheese

1/2 cup (2 oz.) shredded mozzarella

1/2 cup (2 oz.) grated Parmesan

1 large egg

1 tsp. salt

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Burrito Lasagna

Serves 8

Lasagna noodles can be easily replaced with tortillas to make a Mexican lasagna. Then replace the Italian ingredients with all your favorite burrito fillings, and what you get is a dinner that’s new yet familiar.

With tortilla lasagna, you don’t even have to roll up the burritos just right, or try to keep the tortilla tucked around a mountain of meat as you eat.

Nutrition Facts (Per Serving)

383

Calories

33 g

Protein

24 g

Carbs

19 g

Fat

Ingredients

1/2 medium onion, diced

1/2 jalapeno, diced

1 lb. ground beef

2 Tbsp. chili powder

1/2 tsp. garlic powder

1 tsp. onion powder

2 tsp. cornstarch

Dash of ground cumin

Dash of paprika

Dash of ground cayenne

1 cup corn kernels

1 tsp. salt, divided (or more to taste)

2 cups chicken stock

2 1/2 cups enchilada sauce

5 medium flour tortillas

2 cups (8 oz.) grated Monterey jack

1 container (15 oz.) part-skim ricotta

1/4 cup chopped fresh cilantro

1 large egg

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