LOW FAT LASAGNA RECIPES

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HEALTHY LOW FAT LASAGNA RECIPE - FOOD.COM



Healthy Low Fat Lasagna Recipe - Food.com image

I altered the ingredients to make a lasagna for the more health-conscious. My boyfriend is not a health freak but LOVED this dish. Very easy to freeze leftovers and just pop back in the oven for 1.5 hours when you want to have it again for dinner. Let me know what you think! --_^

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 (46 ounce) jar Ragu tomato sauce or 1 (46 ounce) jar other pasta sauce
1 lb lean ground turkey
16 ounces part-skim ricotta cheese
12 ounces fat free mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 Egg Beaters egg substitute
1 (1 lb) package lasagna noodle, cooked

Steps:

  • In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
  • In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
  • In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
  • Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
  • Uncover, top with remaining mozzarella.
  • Bake 15 minutes.
  • Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!

Nutrition Facts : Calories 342, FatContent 8.6, SaturatedFatContent 3.4, CholesterolContent 45.5, SodiumContent 886.9, CarbohydrateContent 38.5, FiberContent 3.5, SugarContent 6.6, ProteinContent 28.3

SKINNY LASAGNA RECIPE - BETTYCROCKER.COM



Skinny Lasagna Recipe - BettyCrocker.com image

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite – it lost the fat but not the flavor!

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
  • Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
  • Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 240 , CarbohydrateContent 21 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 5 g, TransFatContent 0 g

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