Lasagna Lite Food

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LIGHTER LASAGNA



Lighter Lasagna image

A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.

Provided by ZOO66

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 17

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup low-fat cottage cheese
1 egg
cooking spray
1 onion, chopped
2 large garlic cloves, minced
2 cups chopped mushrooms
1 cup shredded carrots
1 pound ground turkey breast
1 (26 ounce) jar low-fat pasta sauce (such as Healthy Request®)
1 cup water
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
6 no-boil lasagna noodles
1 cup shredded low-fat mozzarella cheese
1 cup tomato-vegetable juice cocktail

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  • Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
  • Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
  • Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g

MEXICAN LASAGNA LITE



Mexican Lasagna Lite image

This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!

Provided by Katherine Howley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 9

1 pound 99%-lean ground turkey
1 envelope taco seasoning mix
¾ cup water
12 corn tortillas
1 (4 ounce) can chopped green chiles, drained
2 (10 ounce) cans enchilada sauce, divided
1 (8 ounce) carton nonfat sour cream, divided
1 (16 ounce) can nonfat spicy refried beans, divided
1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
  • Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
  • Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
  • Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.4 g, Cholesterol 79.8 mg, Fat 11.9 g, Fiber 8.2 g, Protein 40 g, SaturatedFat 4.7 g, Sodium 1751.1 mg, Sugar 6.7 g

SKINNY LASAGNA



Skinny Lasagna 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 By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

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, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

LIGHT SPINACH AND LEEK LASAGNA



Light Spinach and Leek Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
1/4 teaspoon red-pepper flakes
1/3 cup chopped fresh parsley
1 1/2 teaspoons fresh lemon juice
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g

SEAFOOD LASAGNA II



Seafood Lasagna II image

This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!

Provided by Sara Van Noy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
  • In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
  • Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g

LIGHTER VEGETABLE LASAGNE



Lighter vegetable lasagne image

This layered pasta dish is a family favourite - give it a healthy makeover with ricotta, lentils and lots of filling vegetables

Provided by Angela Nilsen

Categories     Dinner, Main course, Pasta, Supper

Time 2h

Number Of Ingredients 22

1 small aubergine , about 250g, cut into approx 3cm chunks
1 medium courgette , about 200g, cut into 2-3cm chunks
1 red pepper , deseeded and chopped into 2.5cm pieces
1 medium onion , halved lengthways, sliced into thin wedges
pinch of chilli flakes
1 tbsp rapeseed oil
400g can plum tomatoes
1 medium carrot , chopped into small dice
3 garlic cloves , finely chopped
2 tbsp tomato purée (or sundried tomato purée - see tip)
400g can green lentils (with no added salt), drained
2 tbsp chopped basil , plus extra leaves to garnish
300g fresh spinach
1 medium egg
250g tub ricotta
1 rounded tbsp chopped oregano , plus extra leaves to garnish
good pinch of ground nutmeg
9 dried lasagne sheets, each 17.5cm x 8cm
125g ball mozzarella , roughly chopped
25g parmesan or vegetarian alternative, grated
100g cherry tomatoes on the vine
green salad

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the aubergine, courgette, pepper and onion in a large, shallow roasting tin. Scatter with the chilli flakes and season with pepper and a pinch of salt. Pour the oil over, toss together to coat (you can use your hands for this), then spread the vegetables out in a single layer. Roast for 15 mins, then give them a stir and spread them out again. Roast for another 10-15 mins until softened and turning golden.
  • While the vegetables are roasting, make the tomato sauce. Tip the tomatoes into a medium pan, then pour 100ml water into the empty can, swirl it round and pour into the saucepan. Add the carrot and garlic, and simmer gently for 20-25 mins, partly covered with the lid and stirring occasionally, until the carrot is just tender. Stir in the tomato purée and the lentils, season with pepper and simmer for 2 mins more. Remove from the heat, stir in the basil and set aside.
  • Tip the spinach into a large heatproof bowl, pour over boiling water, press the leaves into the water and leave for 30 secs. Drain in a large colander and rinse under cold water briefly to cool it down quickly. Squeeze the spinach to remove the excess water, then roughly chop. Beat the egg in a bowl and stir in the ricotta, oregano, nutmeg and some pepper.
  • Lay the lasagne sheets, spread well out, in a large shallow roasting tin and pour boiling water over to cover. Move them around with a wooden spoon to make sure they aren't sticking, then leave for 5 mins. ('No pre-cook' lasagne sheets benefit from a brief soaking, which improves the texture and makes them more pliable for layering in the dish.) Drain well and immediately separate them out to prevent them sticking.
  • When the vegetables have finished roasting, lower the heat to 200C/180C fan/ gas 6. Spread a very thin layer of the tomato sauce (about 2 big spoonfuls) over the bottom of an ovenproof dish, about 25 x 18 x 7cm deep and 2 litres capacity. Lay 3 lasagne sheets across the width of the dish and spread over half of the remaining sauce and half of the roasted vegetables. Cover with 3 more lasagne sheets, then spread the spinach over the top and season with pepper. Put the ricotta mixture on top in spoonfuls and spread out over the spinach. Cover with the last 3 lasagne sheets. Spread over the rest of the tomato sauce and then the remaining roasted vegetables. Scatter over the mozzarella and Parmesan to cover the vegetables and sauce as much as possible, then top with the cherry tomatoes. Season with pepper and lay a piece of foil loosely over the top. Can be made up to a day ahead and chilled - allow an extra few mins when baking the next day. Or freeze for up to 1 month and thaw overnight in the fridge.
  • Bake for 35 mins, then remove the foil and bake for a further 5-10 mins until everything is bubbling around the edges. Scatter with oregano and basil leaves, and serve with a green salad.

Nutrition Facts : Calories 358 calories, Fat 14.5 grams fat, SaturatedFat 7.3 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 7.7 grams fiber, Protein 19.8 grams protein, Sodium 0.8 milligram of sodium

CLASSIC LASAGNA



Classic Lasagna image

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Provided by Barb R

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 10

Number Of Ingredients 15

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  • Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  • Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  • Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  • Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g

LITE LASAGNA



Lite Lasagna image

Light on calories and fat, but definitely not on taste! This is just like traditional lasagna but with a few changes to ease the diet-conscious mind.

Provided by catercow

Categories     One Dish Meal

Time 1h45m

Yield 8-9 serving(s)

Number Of Ingredients 13

1 lb ground turkey
10 -15 whole wheat lasagna noodles
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) container fat-free cottage cheese
1 (8 ounce) bag shredded fat-free cheddar cheese
1 red bell pepper, chopped
5 scallions, chopped
1 red onion, chopped
Italian spices
garlic
basil
salt
pepper

Steps:

  • Heat the oven to 375 degrees F.
  • Brown the turkey meat, drain and rinse and season with desired seasonings (I find Italian seasonings and garlic work best).
  • Simmer the spaghetti sauce on low heat, covered. Stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper).
  • Stir in the cooked and rinsed turkey meat and allow to simmer until bubbling.
  • Prepare a lasagna pan (14 by 9, I believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese.
  • Repeat for a second layer.
  • Bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top.
  • Serve with garlic bread and salad and enjoy!

LASAGNA LITE



Lasagna Lite image

This is my version of a light lasagna recipe found in Self magazine. It can be frozen in individual size portions for later use. To further reduce fat, the ground turkey breast can be cooked separately and then rinsed with water and pressed dry before adding to the sauce.

Provided by _Pixie_

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

9 whole wheat lasagna noodles (about 8 oz)
1/2 cup onion, chopped
3 garlic cloves, minced
1 lb ground turkey
1 cup mushroom, thinly sliced
1 green pepper, deseeded and diced
1 large tomatoes, diced
3 cups tomato sauce
2 teaspoons oregano
1 teaspoon basil
1 teaspoon dried parsley
1/2 teaspoon fresh ground black pepper
6 cups fresh spinach, chopped
2 cups fat-free ricotta cheese
3 teaspoons dried chives
8 ounces part-skim mozzarella cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Spray a large nonstick frying pan with vegetable cooking spray.
  • Cook onion and garlic for several minutes stirring constantly.
  • Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
  • Add the mushrooms and cook for another 2-3 minutes.
  • Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
  • Remove frying pan from heat.
  • While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
  • Drain noodles and rinse with cold water and drain.
  • In a bowl, combine ricotta and chives, mix in spinach.
  • Spray a 9x13-inch baking pan with vegetable cooking spray.
  • Arrange 3 lasagna noodles on the bottom of the pan.
  • Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
  • Repeat twice with remaining ingredients.
  • Bake for about 25 minutes or until cheese bubbles.
  • Cool at least 5 minutes before cutting.

2BLEU'S WHITE LASAGNA (LITE-BLEU)



2bleu's White Lasagna (Lite-Bleu) image

Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

1 lb boneless chicken, cubed small (or shredded)
4 garlic cloves, minced (roasted works nicely)
1 small onion, diced
6 ounces mushrooms, sliced
1 tablespoon italian seasoning
1 dash salt
1 dash black pepper
16 ounces alfredo sauce, Real Alfredo Sauce recommended
2 cups broccoli florets, cut small and steamed
1 cup carrot, cut into small cubes and steamed
6 ounces roasted red peppers, drained well and chopped
12 ounces part-skim ricotta cheese
12 ounces part-skim mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
1 egg
16 ounces alfredo sauce, Real Alfredo Sauce recommended (in addition to the meat layer sauce)
1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
1/3 cup reduced-fat parmesan cheese, grated

Steps:

  • Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
  • Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
  • Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
  • LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
  • Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.

100-LAYER LASAGNA RECIPE BY TASTY



100-Layer Lasagna Recipe by Tasty image

Here's what you need: butter, flour, milk, salt, black pepper, nutmeg, olive oil, onion, carrot, celery, ground beef, tomato sauce, tomato paste, chicken stock, salt, black pepper, no-boil flat lasagna noodles, grated parmesan cheese, fresh chives

Provided by Alvin Zhou

Categories     Dinner

Yield 20 servings

Number Of Ingredients 19

1 stick butter
½ cup flour
8 cups milk
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon nutmeg
½ cup olive oil
2 cups onion, finely chopped
2 cups carrot, finely chopped
2 cups celery, finely chopped
6 lb ground beef, 80% lean 20% fat
115 oz tomato sauce, 4 cans
½ cup tomato paste
4 cups chicken stock
1 tablespoon salt
½ tablespoon black pepper
110 no-boil flat lasagna noodles
2 cups grated parmesan cheese
1 cup fresh chives, finely chopped

Steps:

  • Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
  • Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
  • Fold the top and bottom flaps of foil over, creasing and pressing flat.
  • Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
  • In a large pot, melt the butter over medium heat.
  • Whisk in the flour, cooking until the mixture reaches a light golden color.
  • Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
  • Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
  • Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
  • Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
  • Cook the beef, stirring occasionally, until half of the liquid has evaporated.
  • Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
  • Turn down the heat to low, and simmer, covered, for about 2 hours.
  • Preheat oven to 350°F (180°C).
  • To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
  • Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
  • After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
  • Continue with the layering process until the 99th layer.
  • Sprinkle Parmesan on top, then cover the whole lasagna with foil.
  • Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
  • Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
  • Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
  • Cut and serve.
  • Enjoy!

Nutrition Facts : Calories 914 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 5 grams, Protein 52 grams, Sugar 16 grams

LASAGNA ROLLS LITE



Lasagna Rolls Lite image

Lite being a relative thing, that is--this is a lower-fat version of Giada De Laurentiis' Lasagna Rolls recipe as seen on the Food Network Show "Everyday Italian".

Provided by Columbus Foodie

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups 2% low-fat milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg
1 (15 ounce) container fat-free ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon fresh ground black pepper
12 uncooked lasagna noodles
2 cups marinara sauce
4 ounces shredded part-skim mozzarella cheese

Steps:

  • To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
  • Increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
  • Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450°F.
  • Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Cook the noodles in a large pot of boiling salted water until the noodles are al dente.
  • Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13x9x2 inch glass baking dish.
  • Pour the bechamel sauce into the bottom of the baking dish.
  • Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.
  • Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
  • Spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.
  • Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.
  • Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
  • Let stand for 10 minutes.

Nutrition Facts : Calories 450.9, Fat 17, SaturatedFat 9, Cholesterol 77.7, Sodium 1256.2, Carbohydrate 50.6, Fiber 3.4, Sugar 11.7, Protein 24

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From therecipecritic.com


12 EASY SIDE DISHES FOR LASAGNA | ALLRECIPES
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Easy Chicken and Gnocchi Soup. "A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade," says recipe creator Nyna. Potato gnocchi, peas, corn, chicken, …
From allrecipes.com


LION HOUSE LITE LASAGNA RECIPE | CDKITCHEN.COM
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Mix with tomatoes in juice and tomato paste. Simmer, uncovered, until thick, about one hour; stir occasionally. Cook lasagna noodles as directed in package; drain and rinse in cold water. Preheat oven to 375 degrees F. Mix cottage …
From cdkitchen.com


26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE …
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No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free, and much lower in fat than traditional lasagna recipes. Italian Sausage Lasagna. 75 mins. Ratings. 31 Meatless Dinner Ideas the …
From thespruceeats.com


35 HEALTHY LASAGNA RECIPES | COOKING LIGHT
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Three-Cheese Lasagna. Credit: Photo: Brian Woodcock. View Recipe: Three-Cheese Lasagna. Ricotta, parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce …
From cookinglight.com


BEST LASAGNA - CAFE DELITES
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Preheat oven to 350°F | 180°F. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or …
From cafedelites.com


THE BEST CLASSIC LASAGNA RECIPE - THE SPRUCE EATS
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Preheat the oven to 350 F and grab a large 3-quart rectangular baking dish . Spoon 4 to 6 tablespoons of the sauce or just enough to cover the bottom of the baking dish. Top with a single layer of noodles. Spoon about 1/3 …
From thespruceeats.com


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
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Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over …
From cookieandkate.com


RECIPES LASAGNA BOLOGNESE [LIGHT] | SOSCUISINE
Top the lasagna with the reserved Parmesan. Bake. Preheat the oven to 205ºC/400ºF. Bake the lasagna, uncovered, until the top is golden-brown and the sauce is bubbling, about 30-35 min (or a 20-25 min if the noodles have been precooked). Let stand 5 to 10 minutes at room temperature before cutting and serving.
From soscuisine.com


30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS - FOOD NETWORK
Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in …
From foodnetwork.com


A SUMMER VEGETABLE LASAGNA THAT'S LIGHT (BUT NOT TOO LIGHT)
The problem with a summer vegetable lasagna is twofold. First off, summer is not always the best time for a heavy casserole, and lasagnas, with their layers of extra cheese (whether it's grated cheese, ricotta, or Parmesan-spiked besciamella ), are anything but light. The second and more pressing issue is that most summer vegetables are simply ...
From seriouseats.com


LASAGNA RECIPES - OVEN READY, LEFT OVER IDEAS & MORE | TASTE OF …
Easy Stovetop Lasagna. My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic …
From tasteofhome.com


WHAT TO SERVE WITH LASAGNA: 10 FANTASTICO ITALIAN SIDES
2. Breadsticks. Pasta and bread is one of the most classic pairings ever created, and for good reason. Bread works like a sponge that soaks up all that flavorful pasta sauce. Some of the best types of bread to serve with lasagna include a nice chewy ciabatta, focaccia, asiago, and of course – garlic bread!
From insanelygoodrecipes.com


LASAGNA LITE RECIPE - FOOD.COM
This recipe is easy to make as you do not need to pre-cook the noodles. This is a Weight Watcher's recipe from many years ago when my mom was on the plan. I'm not on the Weight Watcher's plan and this is still the only lasagna I make as it is a family favorite. It tastes better than all the other lasagnas I've tried that have all the calories ...
From food.com


LASAGNA RECIPES : FOOD NETWORK | FOOD NETWORK
Easy Italian Sausage Lasagna. Recipe. Total Time: 1 hour 10 minutes. 34 Reviews.
From foodnetwork.com


LIGHT LASAGNA RECIPE - LA CUCINA ITALIANA
Sauté in a pan for 8-10 minutes with a small knob of butter, a tablespoon of oil and a sprig of thyme. Add a splash of white wine and turn off heat.
From lacucinaitaliana.com


ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA | THE FOOD LAB LITE
Some spinach lasagnas will have you blanch the leaves in water, then ring out the excess. Far easier is to just wilt them in a pot along with some sautéed garlic and olive oil. From there, a hit of heavy cream and a grating of nutmeg is all they need.
From seriouseats.com


CLASSIC LIGHT BOLOGNESE LASAGNA RECIPE | MYRECIPES
Stir in tomatoes; reduce heat, and simmer 20 minutes. Advertisement. Step 2. Preheat oven to 425°. Step 3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl. Step 4. Spread 3/4 cup turkey mixture in bottom of a 13 x 9–inch glass …
From myrecipes.com


WHAT TO SERVE WITH LASAGNA: 33 DELICIOUS SIDE DISHES THAT
13. Baked Cauliflower With Cheddar Cheese. With only 5 ingredients (plus pepper, salt, and paprika), making this cheesy veggie bake is a breeze. It’s a great way to enjoy baked cauliflower florets topped with delicious Cheddar cheese. This unique side dish will increase the nutritional value of your meal.
From lacademie.com


30 EASY SIDE DISHES FOR LASAGNA | MYRECIPES
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat. 8 of 30.
From myrecipes.com


CLASSIC LASAGNA RECIPE | EATINGWELL
Step 1. To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper.
From eatingwell.com


OUR 13+ BEST SIDES FOR LASAGNA - THE KITCHEN COMMUNITY
9. Tomato Feta Salad. Lasagna is a pasta dish that is super filling by itself, so it’s great to pair this classic Italian casserole with something refreshing and light. One of the most perfect side dishes for lasagna is a light salad like this cherry tomato and feta cheese salad.
From thekitchencommunity.org


LEAN LASAGNA RECIPE | MYRECIPES
Step 1. Cook ground turkey in skillet over medium heat, stirring often, 8 minutes or until brown; drain well on paper towels. Stir together turkey, tomato puree, and next 10 ingredients in a large saucepan; cover and cook over low heat, stirring occasionally, 30 minutes. Discard bay …
From myrecipes.com


GOOD APPETIZERS WITH LASAGNA - OUR EVERYDAY LIFE
Make some appetizers ahead of time to simplify the process. Try pinwheels with an Italian flair by using ready-made biscuit dough and rolling it flat. Add some Italian meat over the top of the dough, a little cheese and some Italian herbs like oregano and basil. Roll the dough up tight and cut it crosswise into pinwheels before baking.
From oureverydaylife.com


CLASSIC LIGHT LASAGNA - RECIPE GIRL®
Instructions: Prepare the sauce: Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to the pan; swirl to coat. Add tomato paste and pancetta; cook 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble.
From recipegirl.com


MEXICAN LASAGNA LITE - MEDITERRANEAN RECIPES
Mexican Lasagna Lite might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 436 calories, 36g of protein, and 10g of fat per serving. For $3.48 per serving, you get a main course that serves 6. Head to the store and pick up 9%-lean ground turkey, corn tortillas, taco seasoning mix, and a ...
From fooddiez.com


THE 30 BEST IDEAS FOR APPETIZERS THAT GO WITH LASAGNA
The pizza-flavored dip goes extremely quickly, so you may intend to make 2 sets. 3. Mini Spinach Lasagna Roll Ups Recipe. Best Appetizers That Go With Lasagna. from Mini Spinach Lasagna Roll Ups Recipe. Source Image: www.pinterest.com. Visit this site for details: www.pinterest.com.
From delishcooking101.com


LASAGNA ROLLS LITE
Skip to content. Home; Breakfast; Main dish; Lunch/snacks; Salads; Favourites; POSTS; All Categories < 15 mins
From champsdiet.com


SKINNY VEGGIE LASAGNA RECIPE - PINCH OF YUM
Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside. Whisk egg into ricotta cheese and stir in fresh spinach. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce.
From pinchofyum.com


SEAFOOD LASAGNA RECIPE | MYRECIPES
1 ¼ cups (5 ounces) crumbled goat or feta cheese. 1 cup 2% reduced-fat cottage cheese. ¼ cup finely chopped fresh basil. 1 tablespoon fresh lemon juice. 1 garlic clove, minced. ¼ cup all-purpose flour. 1 cup 1% low-fat milk. ¼ cup (1 ounce) …
From myrecipes.com


HEALTHY LASAGNE RECIPES | BBC GOOD FOOD
Pea & leek open lasagne. 24 ratings. Make this healthy pea and leek lasagne in just 25 minutes. It delivers three of your 5-a-day and costs less than £2 a serving – perfect for midweek suppers.
From bbcgoodfood.com


LASAGNA LITE - CHAMPSDIET.COM
Lasagna Lite - champsdiet.com ... Categories ...
From champsdiet.com


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