Low Fat Lasagna

Recipe by TishT
READY IN: 1hr 20mins




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