Lighter Lasagna

If there’s one thing you should know now to make, apparently it’s a real good lasagna. You all requested that I post my lasagna recipe so here it is! Lightened up, while using lots of cheese and REAL lasagna noodles. Packed with protein to keep you full! Great as a meal prep or leftovers as well.

Lighter Lasagna

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Course Main Dish
Cuisine Italian
Servings 1 lasagna



  • 1 can diced tomatoes 15-ounce can
  • 1 teaspoon granular sugar replacement Swerve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt


  • 4 cloves minced garlic
  • 1/8 cup diced white onion
  • 16 ounces ground chicken breast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika


  • 6 sheets oven ready lasagna noodles
  • 1 cup part skim milk ricotta cheese
  • 1 cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese



  • Preheat oven to 400 degrees


  • Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside


  • Heat a large pan over medium/high heat. Grease with cooking spray
  • Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
  • Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
  • Continue to break up and cook the chicken until completely cooked, all the pink is gone
  • Add the tomato sauce and stir to combine then set aside


  • Grease an 8x8 casserole dish with cooking spray
  • Add a layer of the meat/sauce to bottom. Just a very thin layer, barely enough to cover the bottom
  • Add two whole lasagna noodles, slightly overlapping, then split another one in half (longwise) to fill the remaining space
  • Top with half the remaining meat/sauce, then 1/2 cup of ricotta and 1/2 cup shredded cheese, spreading to evenly layer
  • Repeat this layering process one more time, noodles, meat/sauce then cheese. Top with the parmesan cheese
  • Cover and bake for 30 minutes then uncover and bake for another 5 minutes, for the cheese to get slightly browned (Double check the directions of your specific box/brand of lasagna noodles to ensure an optimal cooking time)
  • Let rest for 15 minutes before cutting

WW Points per Serving

Choose your serving size: (I usually do 6 pieces)
Cut your lasagna into NINE pieces
Each piece will be-
WW points: 💚: 4 💙:3 💜:3
✔️: 153 calories
Cut your lasagna into EIGHT pieces
Each piece will be-
WW points: 💚: 5 💙:4 💜:4
✔️: 172 calories
Cut your lasagna into SIX pieces
Each piece will be-
WW points: 💚: 6 💙:5 💜:5
✔️: 229 calories
Cut your lasagna into FOUR pieces
Each piece will be-
WW points: 💚: 9 💙:8 💜:8
✔️: 334 calories
Keyword Ground Chicken/Turkey, Pasta
Course Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

Chicken/Turkey Main Dish Recipes

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4 Comments Leave a comment

  1. Has anyone tried lowering points by using whole wheat/grain lasagna noodles and/or fat free ricotta and/or fat free cheeses?

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