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    You are in: Home / Recipes / Low Fat Lasagna Recipe
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    Low Fat Lasagna

    1/1 Photo of Low Fat Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Tish's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly oil bottom of baking pan.
    3. 3
      Stir one cup of the chicken stock into the spaghetti sauce and set aside.
    4. 4
      Whisk the egg.
    5. 5
      Stir in ricotta cheese and one cup of the mozzarella.
    6. 6
      Add garlic, salt and pepper and set aside.
    7. 7
      Brown and drain the ground beef making sure to break it into very small pieces.
    8. 8
      Season with salt and pepper.
    9. 9
      Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
    10. 10
      Sauté the onion in 1/2 cup chicken stock until it is translucent.
    11. 11
      Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
    12. 12
      Simmer until all liquid is absorbed.
    13. 13
      Mix together beef, spinach, onions and mushrooms.
    14. 14
      Build the lasagna starting with a layer of sauce in the bottom of the pan.
    15. 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.
    16. 16
      Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
    17. 17
      Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
    18. 18
      Sprinkle remaining mozzarella on top and bake for 15 minutes more.
    19. 19
      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!
    20. 20
      To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

    Ratings & Reviews:

    • on December 20, 2003

      55

      Fantastic. Only change that I made was adding 2 oz of brandy to ground beef mixtures. My Dad, who is a very light eater had seconds. It is a good thing that I made a double recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2011

      55

      Loved this! I browned 1lb of extra lean beef and seasoned with Italian spices. Combined 1/2 lb of the beef with other veggies, filled the rest in when I was layering and needed more coverage. Next time will definitely use the whole 32 oz of pasta sauce to layer, was a little drier than my taste. For those of you who are following the nutrition facts on the size, they are a little skewed because the ricotta cheese isn't factored in. Wonderful dish that will be made again and again- Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2010

      55

      An absolute fav of mine, I love this recipe, even my fussy eater of a son eats it!!!! Highly recommend it! Love love love!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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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
    35%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.0 g
    30%
    Cholesterol 81.7 mg
    27%
    Sodium 457.7 mg
    19%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.3 g
    9%
    Protein 22.0 g
    44%

    The following items or measurements are not included:

    reduced-fat spaghetti sauce

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