Muscle-Up Mushroom and Turkey Lasagna Recipe


Get a taste of Italy with this healthy, high-protein recipe.

There’s really nothing like a slice of good lasagna, served piping-hot, fresh from the oven with a medley of melted cheeses ready to tease your palate. Mmm…cheese. Unfortunately, hitting your local Italian food eatery too often can prove costly for your waistline. So you might as well kiss lasagna goodbye if you ever expect to have a top-notch physique, right?


This recipe has plenty of that savory Italian taste, but is much more friendly when it comes to overall calories, carbs and fat. Plus, each serving packs a muscle-building 29 grams of protein. Bon appetit!

Calories 291
Protein 29g
Fat 6g
Carbs 32g
Servings: 6
1 tbsp  olive oil
2 cups  sliced mushrooms (button, portobello, chestnut)
1 1⁄4 cups  fat-free milk
1 tbsp  butter
1⁄4 cup  all-purpose flour
1  bay leaf
1 lb  cooked turkey breast, cubed
1⁄4 tsp  grated nutmeg
Salt and pepper to taste
1  14 oz can chopped plum tomatoes, drained
1 tsp  dried mixed herbs
9  lasagna sheets, cooked
1 cup  fat-free plain yogurt
1  medium egg, lightly beaten
1 tbsp  shredded Parmesan cheese


  • Saucepan
  • Baking dish


  1. Preheat oven to 350 degrees F. Heat oil in a medium saucepan, and cook mushrooms until tender and juices have evaporated. Remove from pan and set aside.
  2. Place milk, butter, flour and bay leaf in saucepan. Slowly bring to a boil, stirring until thickened; simmer 2—3 minutes. Remove bay leaf and stir in cooked mushrooms, turkey, nutmeg and salt and pepper.
  3. Meanwhile, in a medium bowl, combine tomatoes and mixed herbs, and season with salt and pepper. Spoon half of vegetable mixture into a large ovenproof dish. Top with three sheets of lasagna and half of turkey mixture. Repeat layers and place remaining pasta sheets on top.
  4. In a small bowl, mix yogurt and egg. Spoon over lasagna, spreading mixture into corners. Sprinkle with Parmesan cheese and bake 45 minutes.
  5. Remove from oven, let cool and serve.

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