Low Fat One Layer Lasagna Food

HEALTHY LOW FAT LASAGNA

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!

THE BEST LASAGNA

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.

EASY, LOW-FAT CHICKEN LASAGNA

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 LASAGNA

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.

LOW-FAT MEATY LASAGNA

Steps:

• Meat Sauce:.
• Place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. Transfer to a bowl.
• Add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. Set aside.
• In a large Dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. Cover and cook over medium heat until onion is soft, 3-4 minutes. Add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. Increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates.
• Stir in the tomato paste and cook until it begins to brown, 2 minutes or so. Stir in the turkey and 1 cup of milk. Cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes.
• Stir in the tomatoes, 1 cup of broth and the bay leaf. Bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes.
• Remove from heat, discard bay leaf and stir in the basil. Add more salt and pepper if needed.
• Bechamel (white sauce):.
• Whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. Bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in remaining 1 teaspoon olive oil and the Parmesan cheese.
• Heat oven to 425F and adjust rack to upper-middle position.
• Spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. Lay 3 noodles atop sauce. Repeat layers 3 more times, ending with noodles. Spread white sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides.
• Bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. Cool on wire rack for 20 minutes before serving.
• Make Ahead: The meat sauce and white sauce can be made and refrigerated up to 2 days. Reheat both before assembling lasagna.

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

LIGHTER SIMPLE LASAGNA ROLL UPS

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.

LOW FAT LOWER CARB TURKEY LASAGNA ( WHOLE WHEAT LASAGNA NOODLES)

Steps:

• Brown meat in large (>3qt) saucepan, drain.
• Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
• Cook spinach according to directions, drain well and let cool a little.
• Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
• Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
• In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
• Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
• Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
• Allow to stand for about 10 minutes before cutting for easier handling.
• Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

LOW FAT, EASY, EGGLESS LASAGNA

Steps:

• Cook noodles in boiling water until flexible but firm.
• Meanwhile brown Burger till done and drain. Then add spaghetti sauce. If you like, 1/2 C scallions, 2 cloves of garlic and a pinch of sea salt are a nice touch to add when browning, but not needed.
• Mix Cottage cheese with Parmesan.
• Layer a bread pan with tin foil. I like to add quite a bit on sides to make the pan skinnier (about the width of a lasagna noodle).
• Divide Sauce mix into 3 equal parts, the cottage mixture into 2 and the mozzarella into 2.
• Layer in this order.
• Sauce and burger mixture *a noodle *cottage mixture *Mozzarella *sauce *Noodle *Cottage *Sauce *Mozzarella.
• Cover and bake at 350 for 20 min uncover and bake for 10.
• ******Savor every bite!*******.
• Serve with warm dinner rolls with melted butter and sprinkle with garlic salt.

FAST & EASY SPINACH/GREEK YOGURT LOW-FAT LASAGNA

Steps:

• Heat oven to 400°F.
• In medium saucepan heat up vegetable broth.
• Add Greek yogurt and half the cheese to the hot broth.
• Add spinach gradually to the yogurt/broth mixture. Set aside.
• Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish.
• Add a layer of noodles.
• Spread sauce on top of noodles.
• Add a layer of 1/3 of the spinach/yogurt/cheese broth.
• Sprinkle with 1/3 of remaining cheese.
• Repeat previous 3 directions twice more.
• Bake for 30 minutes covered, then 10-15 minutes uncovered.
• Let stand at least 10-15 minutes before serving.