Easy Healthy One-Pot Lasagna - Family Food on the Table (2024)

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Notes on this easy healthy one-pot lasagna: Ingredients For serving: Instructions Notes Nutrition Information: Yield:

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Easy healthy one-pot lasagna is a great way to get a homemade lasagna served up without all the fuss! It’s perfect for a delicious family dinner!

I have partnered with ALDI on this post. As always, all thoughts and opinions are my own.

I hope you all had a happy Halloween earlier this week! ????

We had a blast in our neighborhood! M was a genie and J was Spiderman. We got together with a bunch of neighbors in the cul-de-sac up the street and had snacks and pizza and plenty of trick-or-treating! The kids were up way past their normal 7 p.m. bedtime but they had so much fun ❤️

And today I'm going to keep it short because I'm off for another long weekend (I know, I'm so lucky!!) -- this time to Michigan for a girls retreat with some fellow food blogging friends.

I foresee lots of seriously yummy eats in my immediate future - with plenty of wine and laughs to go along with it! ????❤️????

Speaking of food and wine... let's get to today's recipe!

I grew up eating huge tin-foil frozen lasagnas. It was just how my mom did lasagna.

When I was ready to make lasagna for my own family — it was high time my kiddos tried that deliciousness! — I could see why she went that route.

Homemade lasagna can be such a pain! All the fussing over the noodles and the layering and bringing all the different parts together from all the different pots and pans.

No wonder the frozen versions call to so many people!

But, you know I’m going homemade, and you know I’m going to make it as easy and fuss-free as possible.

So I made this easy healthy one-pot lasagna for one of our Sunday night family dinners, and we were all bowled over!

Notes on this easy healthy one-pot lasagna:

I use shallots, which are a bit milder than regular onions, but you could certainly substitute a white or yellow onion here. Just make sure it's finely chopped.
I use ground turkey (93% lean) for my lasagna (just like I do for my homemade spaghetti dinner and my go-to turkey tacos) but you can substitute ground beef if that’s what you prefer.
I opted for a tomato basil sauce but regular marinara sauce (or some homemade spaghetti sauce) would be great here too. Go with your favorite flavor.
I went with a cabernet sauvignon for the wine, but any dry red wine will work. Just make sure it’s something yummy you want to drink with dinner! (Or if you need this to be alcohol-free, you can substitute chicken or beef broth.)
You can broil this for 1-2 minutes or turn your oven up to about 425 degrees for the last couple of minutes of cooking to brown the cheese on top, if yours hasn’t browned much. Just keep an eye on it!
Fresh mozzarella really is a must here.
And I highly recommend you serve this with some fresh Parmesan cheese and chopped, fresh basil to really brighten all the flavors. ????

If you love lasagna (doesn’t everyone?!) but hate all the fuss that goes into it, I hope you’ll try this easy healthy one-pot lasagna for a delicious homemade version!

Enjoy!

XO,

Kathryn

Yield: 6 servings

Easy healthy one-pot lasagna is a great way to get a homemade lasagna served up without all the fuss!

Prep Time30 minutes

Cook Time20 minutes

Total Time50 minutes

Ingredients

2 teaspoons extra-virgin olive oil
2 large shallots, minced
3 medium carrots, minced or shredded
1 lb. ground turkey (I use 93% fat-free)
Salt and pepper
1 (24-25 oz.) jar tomato basil sauce or marinara sauce
½ cup dry red wine
4 oz. cream cheese (I use ⅓ less fat)
4 oz. no-boil lasagna noodles
6 oz. Fresh mozzarella, cut into thin slices

For serving:

Grated Parmesan cheese and chopped fresh basil

Instructions

Preheat oven to 350.
Heat oil in a large pot (or use a Dutch oven) over medium heat.
Add shallots and carrots and sauté for 2-3 minutes, until tender.
Add ground turkey to the pan, season with salt and pepper and cook until browned and cooked through, breaking up with a spoon as it cooks.
Add the tomato sauce and red wine, bring to a simmer then reduce heat to medium-low and cook for 10 minutes.
Add cream cheese to the skillet and stir until it’s melted into the sauce.
Break lasagna noodles into 3-4 pieces each and nestle them into the sauce so they are covered (and not sticking out the top).
Tuck mozzarella cheese slices in among the noodles and layer the rest on the top of the pot.
Transfer the pot to the oven and bake at 350 for 20 minutes, until noodles are al dente, cheese is melted and everything is bubbly.
Let stand for 5-10 minutes, to let it set up, before scooping and serving.

Notes

I use shallots, which are a bit milder than regular onions, but you could certainly substitute a white or yellow onion here. Just be sure it's finely chopped.

I use ground turkey for my lasagna, but you can substitute ground beef if that’s what you prefer.

I opted for a tomato-basil sauce but a regular marinara sauce (or some homemade spaghetti sauce) would be great here too.

If you need this to be alcohol-free, you can substitute chicken or beef broth for the red wine.

You can broil this for 1-2 minutes or turn your oven up to about 425 for the last couple of minutes of cooking to brown the cheese on top, if yours hasn’t browned much. Just keep an eye on it!

Nutrition Information:

Yield:

6
Amount Per Serving:Calories: 451Total Fat: 22gSaturated Fat: 9gCholesterol: 98mgSodium: 791mgFiber: 5gSugar: 11gProtein: 27g