1/1 Photo of Low Fat Lasagna
1 hr 20 mins
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.
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Units: US | Metric
- 1 (28 ounce) jar reduced-fat spaghetti sauce (you choose brand)
- 1 (16 ounce) can fat-free chicken broth
- 2 eggs
- 2 garlic cloves, crushed
- 8 ounces part-skim mozzarella cheese, grated
- 2 cups low-fat ricotta cheese
- 1/2 lb lean ground beef
- 1 (10 ounce) package frozen chopped spinach
- 1 onion, finely chopped
- 1/2 lb fresh mushrooms, sliced
- 1/2 teaspoon soy sauce
- 1 teaspoon balsamic vinegar
- 8 ounces lasagna noodles (*any brand, don't boil, they will cook in oven)
- salt and pepper
- 1Preheat oven to 350°F.
- 2Lightly oil bottom of baking pan.
- 3Stir one cup of the chicken stock into the spaghetti sauce and set aside.
- 4Whisk the egg.
- 5Stir in ricotta cheese and one cup of the mozzarella.
- 6Add garlic, salt and pepper and set aside.
- 7Brown and drain the ground beef making sure to break it into very small pieces.
- 8Season with salt and pepper.
- 9Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
- 10Sauté the onion in 1/2 cup chicken stock until it is translucent.
- 11Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
- 12Simmer until all liquid is absorbed.
- 13Mix together beef, spinach, onions and mushrooms.
- 14Build the lasagna starting with a layer of sauce in the bottom of the pan.
- 15*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.
- 16Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
- 17Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
- 18Sprinkle remaining mozzarella on top and bake for 15 minutes more.
- 19To 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!
- 20To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
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Nutritional Facts for Low Fat Lasagna
Serving Size: 1 (236 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 285.4
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 6.0 g
- Cholesterol 81.7 mg
- Sodium 457.7 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 1.9 g
- Sugars 2.3 g
- Protein 22.0 g
The following items or measurements are not included:
reduced-fat spaghetti sauce