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Recipe: Kiana Lower Fat Lasagna

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  • 1 pkg. extra lean ground turkey
  • 2 minced garlic cloves
  • 1/2 small onion, diced
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. each: dried oregano, basil, parsley
  • salt and pepper to taste
  • 1 cup water
  • small can tomato paste
  • large can crushed tomatoes
  • 1 pkg. ruffled edge lasagne noodles (preferably whole wheat)
  • 1 small carton low fat ricotta
  • 1 pkg. shredded mozzarella
  • shredded parmesan
  • 1 sliced zucchini and/or sliced mushrooms 



Heat oven to 350. Also heat a cast iron skillet and add oil. When hot, add onions, garlic, and turkey and brown. Add oregano, basil, parsley, salt, and pepper. Also add the tomato paste, crushed tomatoes, and water. Stir well and simmer sauce for 30 minutes, uncovered.

Cook noodles according to package instructions. Spread 1/2 cup of sauce on the bottom of a 13x9 glass pan. Layer noodles, sauce, ricotta, small handful of mozzarella and parmesan, zucchini, and mushrooms. Repeat layering. Finish top layer with sauce, mozzarella, and parmesan.

Cover with foil and bake for 45 minutes. Uncover and cook for an additional 10 minutes. Let cool for 20 minutes before serving.

Great leftovers for easy reheat on busy days.

Tip: I serve it with a side salad, low salt parmesan bread, kale chips and glass of wine 🙂

 Like this recipe? Check out my Fit Cooking healthy recipe ebook here.





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