Craving comfort food without the guilt? Dive into our Slim Chili Lasagna—a healthier twist on a classic favorite! Packed with lean protein, fiber-rich veggies, and a lighter cheese blend, this dish proves you can have your lasagna and eat it too—while staying on track with your wellness goals. Say hello to flavor and fitness in every bite!
Image source: AI-generated
Serves: 8 | Prep: 30 mins | Cook: 1 hour 10 mins
Ingredients
Meat Sauce:
- 2 tbsp butter (or olive oil)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ¼-½ cup green bell pepper, diced
- 1 lb ground turkey
- 2 tsp chili powder (adjust to taste)
- 3 cups tomato sauce
- 1 tsp sugar
- ¼ cup dry lentils, rinsed
Cheese Layer:
- 1 large egg
- 1 (16 oz) container low-fat cottage cheese
- ½ lb lasagna noodles (about 9 sheets)
Topping:
- 1 (8 oz) package part-skim mozzarella, shredded
Instructions
- Cook Meat Sauce:
- Melt butter in a saucepan over medium heat. Sauté onion, garlic, and pepper for 3 minutes.
- Add turkey; cook until browned (~5 mins). Drain excess fat.
- Stir in chili powder, tomato sauce, sugar, and lentils. Simmer covered for 30 mins, stirring occasionally, until lentils are tender.
- Prep Noodles & Cheese:
- Cook lasagna noodles al dente; drain and rinse with cold water.
- In a bowl, beat egg with cottage cheese until blended.
- Assemble Lasagna:
- Preheat oven to 375°F (190°C).
- In a 13×9-inch pan, layer:
- Half the noodles (slightly overlapping)
- Half the cottage cheese mixture
- Half the meat sauce
- Half the mozzarella
- Repeat layers.
- Bake & Serve:
- Cover with foil and bake for 40 minutes.
- Let rest 10 minutes before slicing.
Tips
- Shortcut: Use no-boil lasagna noodles and skip pre-cooking.
- Vegetarian: Swap turkey for mushrooms or plant-based crumbles.
- Freezer-friendly: Assemble unbaked and freeze for up to 3 months.
Hearty, protein-packed, and perfect for meal prep! 🍝🧀
