Main Dishes

Reduced Fat Lasagna for two

Reduced Fat Lasagna for two – make one and freeze one.

This is a drool-worthy reduced fat lasagna recipe. It is made in a loaf pan. The recipe is for 2 loaf pans so you can make one now and freeze one for a later time.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6 per pan
Calories 252 kcal


  • 2 Loaf Pans


  • 1 tbsp Olive Oil extra virgin
  • 1/2 cup Zucchini diced
  • 1/2 cup Yellow Squash diced
  • 1/2 cup Onion diced
  • 1/4 cup Mushrooms sliced
  • 2 cloves Pressed Garlic
  • 1/2 cup Fresh Basil chopped
  • 1/4 cup Fresh Oregano chopped
  • 1 tsp parsley flakes
  • 1 lb Ground turkey
  • 1 jar – 26 oz Sauce marinara or spaghetti
  • 1 15 oz Ricotta Cheese made with part skim-milk
  • 1/2 cup Mozzarella cheese fat free shredded
  • 1/4 cup Parmesan cheese shredded
  • 2 large eggs
  • 1 box Oven ready lasagna sheets I used Barilla brand
  • Aluminum Foil Enough to cover loaf pans


  • Preheat oven to 350 degrees.
  • Heat 1 tablespoon olive oil in skillet over medium heat.
  • Add in diced zucchini, yellow squash, and onion.
  • Cook for about 3 – 4 minutes until barely tender with a fork.
  • Add pressed garlic cloves. Cook an additional minute and remove from skillet.
  • Brown the ground turkey.
  • Once turkey is brown add in the basil, oregano, and mushrooms.
  • Mix in the squash, zucchini, and onions. Add the sauce. Mix well.
  • Reduce heat to low.
  • In a mixing bowl add the ricotta cheese, eggs, and parsley. Mix well.
  • Spray the loaf pans with cooking spray.
  • Add about 1/4 cup sauce mixture to the bottom of both loaf pans. Spread it out. Place 1 lasagna sheet over it.
  • Spread about 1/3 cup of ricotta cheese mixture over that.
  • Then add another 1/4 cup sauce mixture.
  • Sprinkle with mozzarella cheese. Add another lasagna sheet. Top with ricotta mixture.
  • Add sauce and then top with parmesan and mozzarella cheese.
  • Spray the aluminum foil with cooking spray to prevent the cheese from sticking. Wrap both loaf pans tightly with foil.
  • Bake for 30 minutes and then remove the foil. Bake for an additional 15 minutes.
  • If you want the top toasted turn oven on broil for a couple of minutes. Keep a close eye on it to prevent burning.
  • Remove from oven and let it set for 10 minutes before serving.
  • Enjoy!


There are 6 servings per loaf pan. Each serving has 252 calories. 10g fat. 24g carbs. 
Keyword Cast Iron Cooking, Downhome Cooking, Healthier Alternatives, Lasagna Recipe, Low Fat Recipes, Reduced Fat Recipe

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