Low Fat Cheese Lasagna Recipes

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.

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.

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!

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.

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.

Steps:

• Cook lasagna noodles in boiling water until tender.
• Drain and set aside.
• Combine tomato sauce and chopped onions, peppers and mushrooms.
• Mix in separate bowl cottage cheese, eggs and parmesan cheese.
• Preheat oven to 350 degrees.
• In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese.
• Top with tomato sauce mix and the rest of the noodles.
• Sprinkle with parmesan cheese.
• Bake for 25 minutes.

Steps:

• Preheat oven to 375 degrees F (190 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.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.