This is the best low calorie lasagna recipe! Not just because it calls for no-cook lasagna sheets (saving you lots of time and work), but also because it’s low in calories and high in nutrition!. I make all my lasagna recipes easy, and this one just requires a bit of chopping… that’s the extent of the work in making this healthy lasagna!

Ingredients You’ll Need:

2 turkey Italian sausages cooked and crumbled
1 cup zucchini diced
1 cup white mushrooms diced
¼ cup mascarpone cheese at room temperature
3 cups Marinara sauce
6 no-bake lasagna sheets
⅔ cup shredded mozzarella cheese

The Best Low Calorie Lasagna

Healthy The Best Lasagna Meal Prep and Storage

Meal Prep: This recipe can be made ahead of time and then cooled. Then place in an airtight freezer bag or container for later.
Storage: Will hold in the fridge for 6 days and the freezer for a month.
Reheating: Add to an oven at 350 degrees until cooked through.

The Best Low Calorie Lasagna

Lose Weight By Eating

This is the best lasagna recipe you will ever make! It's packed full of yummy ingredients and is actually healthy enough to enjoy without blowing your diet!

I make lasagna recipes easy with the help of no-bake lasagna sheets! Plus I pack this yummy lasagna homemade recipe with decadent ingredients like mascarpone cheese and mozzarella for the worlds best lasagna!

5 from 9 votes

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Prep Time 10

Cook Time 50

Resting Time: 20

Total Time 1 20

Course Main Course

Cuisine Italian

Servings servings

Calories 361 kcal

Ingredients

2 turkey Italian sausages cooked and crumbled
1 cup zucchini diced
1 cup white mushrooms diced
¼ cup mascarpone cheese at room temperature
3 cups Marinara sauce
6 no-bake lasagna sheets
⅔ cup shredded mozzarella cheese

Instructions

Preheat the oven to 375 degrees.
To a large bowl, combine the crumbled sausage, zucchini, mushrooms, and mascarpone cheese. Mix together so the cheese covered all of the ingredients.
Spread 1/3 cup of marinara to the bottom of a 9×9 casserole dish.
Layer as follows: 2 lasagna sheets, 1/2 the sausage and veggie mixture, 2 lasagna sheets, 1/3 cup marinara sauce, the remaining sausage and veggie mixture, 2 lasagna sheets, and then the rest of the sauce. Finally cover the top with the mozzarella cheese.
Cover the lasagna with foil, and bake in the oven for 30 minutes. Uncover and bake for an additional 20 minutes.
Remove from the oven and let it rest for 20 minutes (this will keep it from falling apart).
Cut into 4 pieces and serve.

Nutrition

Serving: 1sliceCalories: 361kcalCarbohydrates: 44.4gFat: 12.4gSaturated Fat: 4.4gCholesterol: 39mgSodium: 1106mgPotassium: 738mgFiber: 6.1gSugar: 17.4gCalcium: 91mgIron: 3mg

Keyword dinner, lasagna, Main Course, pasta

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.