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.
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!
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
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.
CHICKEN LASAGNA (LOWER FAT/LOWER CALORIE)
Make and share this Chicken Lasagna (Lower Fat/Lower Calorie) recipe from Food.com.
Provided by wife2abadge
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a frying pan with nonstick spray and saute the onions, green pepper, and mushrooms until tender.
- Add the soup, milk, and chicken breast.
- In a 9x13 pan that has been sprayed with nonstick spray, layer:.
- 3 noodles.
- cottage cheese.
- 3 noodles.
- 1/2 of the chicken sauce.
- chedder cheese.
- second 1/2 of the chicken sauce.
- parmesan cheese.
- Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 10 minutes before cutting.
Nutrition Facts : Calories 243.8, Fat 7, SaturatedFat 3, Cholesterol 49.3, Sodium 335, Carbohydrate 16.5, Fiber 0.9, Sugar 1.3, Protein 27.3
LOW FAT, EASY, EGGLESS LASAGNA
Serves 2 to 3 people. prep is only 15 min!! Use organic ingredients for BOOMING flavor and vitamins!!! Created in my kitchen... :-)
Provided by Spindle To Sashes
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 6
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.
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