Healthy Lasagna with Turkey, Pesto and Peppers
Prep time
Cook time
Total time
Adapted from: Cookin Canuck
Serves: 10
  • 1 package (14 oz.) whole wheat lasagna noodles
  • 2 tsp. olive oil, divided
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1½ lbs. ground turkey
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. dried chile flakes
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 15 oz. low fat ricotta cheese
  • 6 Tbsp. pesto
  • 5 cups marinara sauce (your favorite kind)
  • ⅔ cup finely grated Parmesan cheese
  • 8 basil leaves, thinly sliced
  1. Preheat oven to 350 degrees F.
  2. Prepare lasagna noodles per package instructions, rinse with cold water and lay in a single layer on kitchen towels.
  3. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes. Add garlic and red chile flakes, and cook for 1 minute.
  4. Turn the heat to medium-high and add ground turkey meat. Cook, breaking up the turkey meat with a wooden spoon. Season with salt and pepper. Pour off and discard juices. Transfer the onion/turkey meat mixture to a bowl and set aside.
  5. Warm 1 teaspoon olive oil to the same skillet, set over medium heat. Add diced bell peppers and cook until beginning to soften.
  6. Mix ricotta cheese and pesto.
  7. Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish.
  8. Lay a few lasagna noodles in a single layer, slightly overlapping, over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
  9. Spread ⅓ of the ricotta cheese mixture over the noodles. Top with ⅓ of the turkey mixture, ⅓ of the pepper mixture, ⅓ of the sliced basil, and additional 1 cup of marinara sauce and ¼ of the Parmesan cheese.
  10. Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles and the remaining marinara sauce and Parmesan cheese.
  11. Cover with foil and cook until the lasagna is bubbling, 55 to 60 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and just beginning to brown.
  12. Let rest for 10 minutes, cut into squares and serve.
Nutrition Information
Serving size: 1/10 Calories: 386 Fat: 14 Saturated fat: 4.3 Carbohydrates: 37.7 Sugar: .5 Sodium: 1066.6 Fiber: 5.5 Protein: 27.8
Recipe by Dallas Duo Bakes at