Are you looking for a delicious and healthy twist on classic lasagna? Look no further! With so many variations on the traditional recipe, it’s easy to get stuck in a rut. But fear not, dear readers – we’ve got 20 mouth-watering, low-fat lasagna recipes to inspire your next meal prep or dinner party.
From Spinach and Mushroom Lowfat Lasagna to Zucchini Noodle Lowfat Lasagna, each dish is carefully crafted to bring out the best flavors while keeping calories in check. Whether you’re a veggie lover, meat-eater, or vegan, we’ve got something for everyone on this list.
So go ahead, get creative with your lasagna game, and indulge in these scrumptious, guilt-free dishes that will satisfy your cravings without compromising your dietary goals.
Spinach and Mushroom Lowfat Lasagna
This recipe is a healthier twist on the classic Italian dish, packed with nutrients from spinach and mushrooms. With only 10g of fat per serving, you can enjoy a delicious and satisfying meal without compromising on taste.
Ingredients:
– 8 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup sliced mushrooms
– 2 cloves garlic, minced
– 1 cup low-fat ricotta cheese
– 1/2 cup shredded reduced-fat mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms and garlic in olive oil until tender.
4. Combine spinach, ricotta cheese, and egg in a bowl. Season with salt and pepper.
5. Assemble the lasagna by spreading a layer of mushroom mixture on the bottom, followed by noodles, then spinach-ricotta mixture, and finally mozzarella cheese.
6. Repeat steps 5 until all ingredients are used up, finishing with a layer of mozzarella cheese on top.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Zucchini Noodle Lowfat Lasagna
A creative twist on traditional lasagna, this recipe replaces noodles with zucchini and reduces the fat content without sacrificing flavor. Perfect for a healthy dinner option!
Ingredients:
– 2 medium zucchinis
– 1 pound ground turkey breast
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 ounces low-fat ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchinis into noodle-like strands.
3. Cook ground turkey breast in a skillet over medium-high heat, breaking apart with a spoon as it cooks.
4. Combine cooked turkey, onion, garlic, marinara sauce, and ricotta cheese in a bowl. Season with salt and pepper.
5. In a 9×13-inch baking dish, create layers of zucchini noodles, turkey mixture, and Parmesan cheese. Top with a layer of egg and sprinkle with chopped basil (if using).
6. Bake for 30-35 minutes or until the casserole is hot and the egg is set.
7. Serve warm, garnished with additional basil leaves if desired.
Cooking Time: 30-35 minutes
Turkey and Ricotta Lowfat Lasagna
A twist on the classic Italian dish, this recipe combines lean turkey and creamy ricotta cheese with low-fat lasagna noodles to create a deliciously healthy meal.
Ingredients:
– 1 pound ground turkey breast
– 1 cup low-fat ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 8-10 low-fat lasagna noodles
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook turkey, onion, and garlic until the turkey is browned, breaking it up into small pieces as it cooks.
4. Stir in marinara sauce and bring to a simmer.
5. In a medium bowl, combine ricotta cheese and Parmesan cheese.
6. Assemble lasagna by spreading a layer of turkey sauce on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then the ricotta mixture, and finally a sprinkle of mozzarella cheese. Repeat for two more layers, finishing with a layer of mozzarella cheese on top.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Eggplant and Tomato Lowfat Lasagna
This flavorful lasagna combines roasted eggplant and tomatoes with a hint of garlic and herbs, all wrapped up in a low-fat package. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 3 cloves garlic, minced
– 1 cup low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 6-8 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices in a single layer on a baking sheet with garlic, basil, and oregano for 20 minutes.
3. In a large skillet, cook the diced tomatoes over medium heat until they release their juices and start to caramelize, about 10-12 minutes.
4. Cook lasagna noodles according to package instructions.
5. Assemble the lasagna by spreading a layer of tomato sauce, followed by a layer of ricotta cheese mixture (ricotta, mozzarella, and Parmesan), then a layer of roasted eggplant slices.
6. Repeat steps 3-5 two more times, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Vegetable Medley Lowfat Lasagna
This hearty lasagna recipe is a flavorful and nutritious twist on the classic Italian dish, featuring a colorful medley of vegetables and a low-fat bechamel sauce.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots, and mushrooms)
– 1 cup part-skim ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté the mixed vegetables with olive oil, garlic, and oregano until tender.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by layering cooked noodles, vegetable mixture, and cheese mixture.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lowfat Chicken Alfredo Lasagna
Lowfat Chicken Alfredo Lasagna: A Creamy Twist on a Classic!
This recipe combines the richness of Alfredo sauce with the ease of lasagna, all while keeping the fat content low. Perfect for a comforting meal that’s gentle on the waistline.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and diced
– 8 ounces whole wheat lasagna noodles
– 2 cups reduced-fat Alfredo sauce (homemade or store-bought)
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, combine chicken, Alfredo sauce, and Parmesan cheese. Stir until combined.
4. In a 9×13-inch baking dish, create layers of noodles, chicken mixture, and mozzarella cheese. Repeat two more times, ending with a layer of mozzarella on top.
5. Sprinkle parsley and season with salt and pepper.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Whole Wheat Lowfat Lasagna
A healthier take on a classic Italian dish, this Whole Wheat Lowfat Lasagna recipe replaces traditional lasagna noodles with whole wheat and reduces the fat content by using low-fat ricotta cheese and lean ground beef. The result is a flavorful and nutritious meal that’s perfect for a family dinner or a special occasion.
Ingredients:
– 1 cup whole wheat lasagna noodles
– 1 lb lean ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook whole wheat lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in crushed tomatoes, dried basil, and dried oregano. Season with salt and pepper to taste.
6. In a large bowl, combine low-fat ricotta cheese and shredded mozzarella cheese.
7. Assemble the lasagna by spreading a layer of meat sauce on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then a layer of the cheese mixture. Repeat two more times, ending with a layer of cheese on top.
8. Sprinkle Parmesan cheese over the top and bake for 30-40 minutes or until hot and bubbly.
Cooking Time: 30-40 minutes
Lowfat Vegan Lentil Lasagna
A hearty, plant-based twist on a classic Italian dish, this low-fat vegan lentil lasagna is a flavorful and nutritious meal option. Made with red lentils, marinara sauce, and dairy-free cheese, it’s a delicious way to get your daily dose of protein and fiber.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups marinara sauce (homemade or store-bought)
– 8 lasagna noodles
– 1 cup dairy-free ricotta cheese alternative
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lentils according to package instructions until tender. Drain and set aside.
3. In a mixing bowl, combine marinara sauce and dairy-free ricotta cheese alternative. Stir well.
4. Cook lasagna noodles al dente. Drain and set aside.
5. Assemble the lasagna by spreading a layer of marinara mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles, followed by half of the cooked lentils, and half of the dairy-free cheese mixture. Repeat layers. Top with chopped basil leaves (if using).
6. Bake for 30-35 minutes or until heated through.
Cooking Time: 30-35 minutes
Broccoli and Cauliflower Lowfat Lasagna
This vegetarian lasagna recipe is a healthier take on the classic dish, featuring steamed broccoli and cauliflower instead of meat. The result is a flavorful and nutritious meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 8 oz lasagna noodles
– 2 cups broccoli florets
– 1 cup cauliflower florets
– 2 cups low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Steam broccoli and cauliflower until tender. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Mix well.
4. Cook lasagna noodles according to package directions. Drain and set aside.
5. In a 9×13 inch baking dish, spread a layer of marinara sauce. Arrange 4 lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the steamed broccoli and cauliflower. Sprinkle with half of the mozzarella cheese.
7. Repeat the layers: marinara sauce, noodles, ricotta mixture, broccoli/cauliflower, and mozzarella cheese.
8. Top with Parmesan cheese and cover with aluminum foil. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Lowfat Butternut Squash Lasagna
A creative twist on traditional lasagna, this recipe combines the comforting flavors of butternut squash with a healthier approach to pasta. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 8 lasagna noodles (whole wheat or regular)
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the squash in boiling water until tender, about 15-20 minutes. Drain and mash.
3. In a large skillet, sauté the onion and garlic until softened. Add the mashed squash, ricotta cheese, mozzarella cheese, Parmesan cheese, crushed tomatoes, salt, and pepper. Stir well.
4. Cook the lasagna noodles according to package instructions.
5. Assemble the lasagna by layering the squash mixture, noodles, and shredded mozzarella cheese in a 9×13-inch baking dish.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Lowfat Pesto and Ricotta Lasagna
A classic Italian dish with a twist, this low-fat lasagna is packed with flavor without sacrificing taste. By using pesto instead of marinara sauce and incorporating ricotta cheese into the filling, you’ll enjoy a rich and creamy pasta dish that’s surprisingly light.
Ingredients:
– 8 lasagna noodles
– 1 cup cooked spinach
– 1/2 cup low-fat ricotta cheese
– 1/4 cup low-fat pesto
– 1 cup shredded mozzarella cheese (reduced-fat)
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine spinach, ricotta cheese, and pesto. Mix well.
4. Spread a thin layer of the spinach-ricotta mixture on the bottom of a 9×13-inch baking dish.
5. Arrange 4 lasagna noodles on top of the filling.
6. Repeat layers: spread spinach-ricotta mixture, noodles, and mozzarella cheese (sprinkle evenly).
7. Top with Parmesan cheese and bake for 25-30 minutes or until golden brown.
8. Let it rest for 10 minutes before serving.
Cooking Time: 25-30 minutes
Lowfat Spinach and Artichoke Lasagna
This healthier take on the beloved spinach and artichoke lasagna reduces fat and calories without sacrificing flavor. Layers of sautéed spinach, artichoke hearts, and low-fat ricotta cheese create a rich and satisfying dish.
Ingredients:
– 8 oz lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup low-fat ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried basil
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions.
3. In a skillet, sauté spinach and artichoke hearts with olive oil until heated through.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper.
5. Assemble the lasagna by spreading a layer of the ricotta mixture on the bottom, followed by noodles, then spinach-artichoke mixture. Repeat for 3 layers, finishing with the ricotta mixture on top.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Lowfat Mediterranean Lasagna
Savor the flavors of the Mediterranean with this lighter take on a classic lasagna recipe. Layers of whole wheat pasta, rich tomato sauce, and creamy feta cheese come together to create a satisfying and nutritious meal.
Ingredients:
– 8 oz whole wheat lasagna noodles
– 2 cups cooked zucchini, diced
– 1 cup canned crushed tomatoes
– 1/4 cup low-fat ricotta cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a medium bowl, combine zucchini, crushed tomatoes, ricotta cheese, feta cheese, parsley, oregano, salt, and pepper.
4. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spoon half of the zucchini mixture over the noodles, followed by half of the remaining tomato sauce.
6. Repeat layers, finishing with a layer of tomato sauce and feta cheese.
7. Drizzle olive oil over the top and cover with aluminum foil.
8. Bake for 35-40 minutes or until hot and bubbly.
Cooking Time: 40-45 minutes
Lowfat Pumpkin and Sage Lasagna
Celebrate the flavors of fall with this creamy, savory lasagna that combines roasted pumpkin, crispy sage, and a hint of nutmeg. Perfect for a cozy dinner party or a satisfying family meal.
Ingredients:
– 8 lasagna noodles
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1 cup lowfat ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast pumpkin and onion in olive oil until tender.
3. Cook lasagna noodles according to package directions. Drain and set aside.
4. In a large skillet, sauté garlic and sage until fragrant.
5. Combine roasted pumpkin mixture with ricotta cheese and season with salt and pepper.
6. Assemble lasagna by layering cooked noodles, pumpkin mixture, and mozzarella cheese.
7. Bake for 30-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-45 minutes
Lowfat Tofu and Vegetable Lasagna
This recipe combines the flavors of tender tofu and sautéed vegetables with the convenience of a low-fat lasagna. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups mixed vegetables (such as spinach, mushrooms, bell peppers, and onions)
– 1 cup low-sodium marinara sauce
– 6-8 whole wheat lasagna noodles
– 1 cup reduced-fat ricotta cheese
– 1/4 cup grated part-skim mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté vegetables in olive oil until tender. Add tofu and cook for an additional 2-3 minutes.
4. In a separate bowl, combine marinara sauce and ricotta cheese. Season with salt and pepper.
5. Assemble the lasagna by spreading a layer of the sauce mixture on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then the tofu and vegetable mixture, and finally another layer of noodles. Top with mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Lowfat Portobello Mushroom Lasagna
This vegetarian lasagna is a healthier twist on the classic Italian dish. The portobello mushrooms add an earthy flavor and meaty texture, making it a satisfying alternative to traditional ground beef lasagna.
Ingredients:
– 8-10 lasagna noodles
– 1 cup lowfat ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cups sliced portobello mushrooms
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and parsley.
5. Assemble lasagna by layering cooked noodles, mushroom mixture, and cheese mixture. Top with crushed tomatoes and sprinkle with basil.
6. Bake for 30-40 minutes or until hot and bubbly.
Cooking Time: 30-40 minutes
Lowfat Quinoa and Kale Lasagna
This vegetarian lasagna is a creative take on the traditional Italian dish, replacing ground beef with protein-rich quinoa and adding nutritious kale for an extra boost of vitamins. Perfect for a healthy weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped kale, stems removed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup low-fat ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 8 lasagna noodles
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add kale and cook until wilted. Stir in crushed tomatoes.
4. In a separate bowl, combine cooked quinoa, ricotta cheese, Parmesan cheese, and beaten egg.
5. Assemble the lasagna by spreading half of the tomato mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the quinoa mixture, then repeat layers.
6. Bake for 35-40 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Lowfat Sweet Potato Lasagna
This sweet potato lasagna recipe offers a healthier twist on the classic Italian dish, substituting sweet potatoes for traditional lasagna noodles and reducing fat content without sacrificing flavor. Perfect for a comforting meal that’s also good for you.
Ingredients:
– 2 large sweet potatoes
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1/2 cup chopped fresh spinach
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sweet potatoes in the microwave or oven until tender. Let cool.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and spinach. Mix well.
4. Layer lasagna as follows: sweet potato slices, cheese mixture, olive oil. Repeat two more times, finishing with a layer of cheese on top.
5. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Lowfat Asparagus and Goat Cheese Lasagna
This lasagna recipe combines the freshness of asparagus with the creaminess of goat cheese, all wrapped up in a low-fat package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 lasagna noodles
– 1 pound fresh asparagus, trimmed
– 2 cups lowfat ricotta cheese
– 1/2 cup crumbled goat cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, sauté asparagus in a little water until tender. Season with salt and pepper.
4. In a bowl, combine ricotta cheese, goat cheese, and Parmesan cheese. Beat in the egg.
5. Assemble lasagna by spreading a layer of cheese mixture on the bottom, followed by noodles, asparagus, and repeat.
6. Top with remaining cheese mixture and cover with foil. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes.
7. Let it rest before serving. Garnish with chopped parsley if desired.
Cooking Time: 40-45 minutes
Lowfat Sun-Dried Tomato and Basil Lasagna
A flavorful twist on a classic Italian dish, this low-fat lasagna combines the sweetness of sun-dried tomatoes with the brightness of fresh basil.
Ingredients:
– 8-10 lasagna noodles
– 1 cup low-fat ricotta cheese
– 1/2 cup grated part-skim mozzarella cheese
– 1/4 cup chopped sun-dried tomatoes
– 1/4 cup chopped fresh basil
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a medium bowl, combine ricotta cheese, mozzarella cheese, sun-dried tomatoes, basil, and egg. Season with salt and pepper.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange 4 cooked lasagna noodles in the prepared baking dish.
6. Spread half of the ricotta mixture over the noodles.
7. Repeat layers: noodles, ricotta mixture, and finally another layer of noodles.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in a healthier take on the classic Italian dish! This collection of 20 low-fat lasagna recipes offers a variety of delicious and nutritious options. From Spinach and Mushroom to Lowfat Pumpkin and Sage, each recipe is carefully crafted to reduce fat content without sacrificing flavor. Whether you’re a vegetarian or meat-lover, vegan or just looking for a healthier twist on a favorite dish, there’s something for everyone in this comprehensive roundup. Say goodbye to guilt and hello to a satisfying and healthy meal!
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