Lighter Lasagna 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

LIGHT LASAGNA



Light Lasagna image

From Cooking Light a long time ago. I lost my hard drive and want to save this for the future. I make this for my family and friends and they don't know it's light. The original recipe called for non fat cottage cheese and non fat ricotta, but I use low fat and part skim, they taste better to me. I also use the oven ready lasagna noodles, which weren't in existence back then. Trust me, you'll never miss the mozzerella cheese, the provolone is so much more flavorful.

Provided by Chef TanyaK

Categories     < 4 Hours

Time 2h20m

Yield 9 serving(s)

Number Of Ingredients 18

1 lb extra lean ground beef
vegetable oil cooking spray
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup fresh parsley, chopped and divided
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained & chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups 1% fat cottage cheese
1/2 cup parmesan cheese, finely grated
1 (15 ounce) container part-skim ricotta cheese
1 egg white, lightly beaten
12 no-boil lasagna noodles
8 ounces provolone cheese, shredded approxomately 2 cups

Steps:

  • cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
  • Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
  • Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
  • Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
  • Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.
  • Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone.
  • Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
  • Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.

Nutrition Facts : Calories 359, Fat 15.8, SaturatedFat 9.3, Cholesterol 71.1, Sodium 1199.4, Carbohydrate 21.3, Fiber 3.4, Sugar 11.4, Protein 34.3

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

LIGHTER WHITE SAUCE CHICKEN LASAGNA



Lighter White Sauce Chicken Lasagna image

Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.

Provided by Haversac

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.
  • (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).

LIGHT AND DELICIOUS LASAGNA



Light and Delicious Lasagna image

My husband created this recipe as a great alternative to traditional lasagna because it substitutes cottage cheese for ricotta and has a ton of veggies. My kids love it, so we eat it almost once a week!

Provided by Lisawas

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 9

Number Of Ingredients 18

2 ⅓ tablespoons olive oil, divided
1 yellow onion, chopped
4 cloves garlic, chopped
1 pound ground turkey
3 cups fresh mushrooms, sliced
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
6 cups chopped fresh spinach, washed and dried
2 ½ cups low-fat cottage cheese
4 egg whites
½ cup chopped fresh flat-leaf parsley
¼ cup grated low-fat Parmesan cheese
8 no-boil lasagna noodles
3 cups zucchini, sliced
2 cups shredded low-fat mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with one teaspoon olive oil.
  • Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
  • Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.
  • Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
  • Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 26.4 g, Cholesterol 56 mg, Fat 12.6 g, Fiber 4.2 g, Protein 34 g, SaturatedFat 4.3 g, Sodium 862.7 mg, Sugar 9.9 g

LIGHTER LASAGNA



Lighter Lasagna image

Categories     Pasta     Tomato     Sauté     Mozzarella     Parmesan     Ricotta     Basil     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 pounds chopped plum tomatoes (about 4 cups)
1/3 cup plus 2 tablespoons chopped fresh basil
1 cup low-fat ricotta cheese
1/4 cup (packed) grated low-fat mozzarella cheese
8 lasagna noodles, freshly cooked, cut crosswise in half
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
  • Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.
  • Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.

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