HEALTHY LOW FAT LASAGNA
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! --_^
Provided by Mimosas for Mr and
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
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!
LOW FAT LASAGNA
This recipe proves that you can eat your favorite Italian food without worrying about the fat! It can be made vegetarian by omitting the ground beef, doubling the amount of soy sauce and balsamic vinegar and using vegetable stock instead of chicken stock.
Provided by TishT
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly oil bottom of baking pan.
- Stir one cup of the chicken stock into the spaghetti sauce and set aside.
- Whisk the egg.
- Stir in ricotta cheese and one cup of the mozzarella.
- Add garlic, salt and pepper and set aside.
- Brown and drain the ground beef making sure to break it into very small pieces.
- Season with salt and pepper.
- Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
- Sauté the onion in 1/2 cup chicken stock until it is translucent.
- Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
- Simmer until all liquid is absorbed.
- Mix together beef, spinach, onions and mushrooms.
- Build the lasagna starting with a layer of sauce in the bottom of the pan.
- *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
- Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
- Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
- Sprinkle remaining mozzarella on top and bake for 15 minutes more.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
EASY, LOW-FAT CHICKEN LASAGNA
This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this.
Provided by crispychick
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In 1 T olive oil saute the onion and bell pepper until translucent.
- Add chicken and set aside.
- Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
- Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
- Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
- Repeat this process until finished.
- Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
LOW-FAT NO BOIL LASAGNA
I was inspired by the recipe on the back of the Mullers box. I came up with this low-fat version of the original, but don't tell DH it is low fat, he'll never know otherwise. The secret ingredient is cornstarch this keeps the wateriness (is that a word) out of the fat free cheese.
Provided by MsSally
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground turkey and season with 1 T Mrs Dash.
- Add pasta sauce to meat.
- In medium bowl combine, Ricotta cheese, 1T Mrs Dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. Mix well.
- In a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. Continue layers ending with additional sauce.
- Bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. Let stand for 15 minutes before serving.
LOW FAT ONE LAYER LASAGNA
Just as comforting as a regular lasagna but low fat! and with 2 of you`re 5 a day what`s to go wrong?!
Provided by hollychoco
Time 35m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Preheat oven to 180C
- Boil the lagasana sheets for about 10 mins or until very soft
- whilst frying the mince in a pan, when mince has cooked add the bolognase sauce into it.pour then mince into a small baking tin
- then layer on the sheets and spoon on the white sauce making sure you cover all over the sheets.
- cook for around 20mins or until the top has become light brown and crisp.
LIGHTER VEGETABLE LASAGNE
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
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
SKINNY LASAGNA
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
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
HEALTHIER WORLD'S BEST LASAGNA
This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
- Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g
LOW FAT EGGPLANT (AUBERGINE) LASAGNA
Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!
Provided by dgpat
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Slice eggplant about 1/4" thick, spray with non-stick spray.
- Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
- This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
- Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
- Place a layer of eggplant on top of the sauce.
- Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
- Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
- Top off with the rest of the cheeses.
- Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
- ENJOY!
Nutrition Facts : Calories 294.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 777.8, Carbohydrate 19.2, Fiber 10.3, Sugar 7.9, Protein 34.5
HEALTHIER MEAT LASAGNA
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
- Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
- Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 469 g, Fat 15 g, Fiber 9 g, Protein 40 g
LIGHTER SIMPLE LASAGNA ROLL UPS
These delicious rolls use low-fat cheeses, egg whites, and whole wheat lasagna noodles to increase their nutrition. The noodles are rolled around a ball of filling, as opposed to spreading the filling over the noodle. The technique is quicker and not as messy and results with nice looking cannoli-type roll.
Provided by Terri1984
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
- Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
- Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
- Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
- Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 70.1 g, Cholesterol 86.7 mg, Fat 21.6 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 9.5 g, Sodium 1281.4 mg, Sugar 19.5 g
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