Low Fat Low Cal Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
12 7oz servings
- Serves:
- 12
ingredients
- 1⁄2 lb ground chicken
- 1 cup mushroom, sliced
- 1 cup green pepper, diced
- 1 cup onion, diced
- 26 ounces marinara sauce
- 15 ounces part-skim ricotta cheese
- 2 egg whites
- 1⁄2 teaspoon pepper
- 4 cups part-skim mozzarella cheese
- 1⁄2 tablespoon sugar
- 3 garlic cloves
- 1 tablespoon italian seasoning (divided)
- 1⁄4 teaspoon red pepper
- 1 teaspoon Mexican oregano
- 1⁄2 tablespoon Worcestershire sauce
- 1⁄4 cup parmesan cheese
- 8 ounces lasagna noodles (Barilla No Boil Noodles work Great!!)
directions
- Pre heat oven to 375.
- In large pot brown ground chicken.
- Add all veggies and cook until onions are translucent.
- Add sauce, sugar, 1/2 tbsp Italian Seasoning, Red Pepper, Oregano, worcestershire sauce, bring to a boil and then simmer uncovered 10 minutes.
- Meanwhile mix ricotta cheese with the egg whites, pepper and the remaining 1/2 tbsp Italian seasoning.
- Spray a 13x9x2 pan w/ no stick cooking spray.
- Layer Noodles Cheeses and Sauce as you would lasagna.
- Bake covered w/ foil for 30 minutes.
- Remove foil and bake another 15 minutes or until hot and bubbly.
- Let Stand for 10 minutes before serving.
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