Lean "Cheese-Free" Turkey Lasagna Bake



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Lasagna doesn't have to be all about a heaping amount of ricotta and cheese blends. If you have a dairy sensitivity diet in your household, or if you just need a break from all of that cheese, this is the perfect yummy substitution!

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Time needed

10 min preparation + 30-40 min cooking

Serving Size / Yield

8-12 servings


  • 1 lb. lean ground turkey
  • 1 T. olive oil
  • 4 cloves garlic, minced
  • ½ onion, diced
  • ½ C. mushrooms, finely chopped
  • 1 T. oregano
  • 2 tsp. paprika
  • 1 (16 oz.) jar pasta sauce
  • Salt and pepper to taste
  • 1 package lasagna noodles, cooked and drained

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In a large skillet, heat oil and sauté garlic while browning turkey until cooked through. Add in onion and mushrooms; season with oregano, salt, pepper, and paprika. Sauté until onions are translucent and tender. Pour in pasta sauce and mix well. In a baking dish, spread a thin amount of sauce at the bottom and layer noodles and meat in as thick or thin layers as you prefer. Top with cracked black pepper, cover with foil, and bake at 350 degrees for 20 minutes.

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