Low Fat Lasagna

"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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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
1hr 20mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. Pat Peper
    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.
     
  2. guzman.alicia
    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!
     
  3. Misimooo
    An absolute fav of mine, I love this recipe, even my fussy eater of a son eats it!!!! Highly recommend it! Love love love!!!!!!!!!
     
  4. Brittta
    Really great recipe! I used ground turkey, and diced the mushrooms and onions to disguise them in the dish so my kids wouldn't be quite so picky. Great, full flavor. It's a keeper!
     
  5. Mamas Kitchen Hope
    Very nice lasagna. We did think it was a little dry though. We are used to squaeezing the spinach dry in most recipes that call for spinach in them but did NOT here since you did not say to do so. Glad I left it wet! I could not find a 16 oz can of broth so I used 2 cups of homemade. Also all the spaghetti sauce I found was in 26 oz jars not 28 so I added 2 oz tomato sauce to that. I really liked how the onions were cooked in broth rather than oil. Great idea. I chopped the mushrooms rather than slice them as my family will eat them if they cant see them! Go figure! All in all a very interesting and great tasting recipe. Next time I will add about a half cup more broth the the sauce so that it reults in a more most lasagna. Thanks Tish for another great recipe!
     
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Tweaks

  1. Nomi232
    Took a little longer to cook then I usually prefer to spend, but, it did turn out great. Hard to believe it is lowfat! I used turkey instead of beef. I was only able to get 2 layers out of the ingrediants but it still tasted good.
     
  2. hornish.6
    This recipe was phenomenal! First it was incredibly easy to make. I made some personal changes to it to fit our like but it turned out amazing. We used ground turkey and creamed spinach instead of ground beef and chopped spinach. There are no more leftovers!! They were cleaned up for lunch the next day. Now that's impressive.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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