Best 4 Delicious Low Cholesterol Lasagna Recipes
Lasagna is a classic Italian dish that is enjoyed by people all over the world. However, traditional lasagna recipes can be high in cholesterol due to the use of ingredients like ground beef, sausage, and cheese. If you're looking for a delicious lasagna recipe that is also low in cholesterol, you've come to the right place. In this article, we'll share a recipe for a low cholesterol lasagna that uses lean ground turkey, low-fat cheese, and plenty of vegetables. So whether you're trying to lower your cholesterol or you're simply looking for a healthier lasagna option, this recipe is for you.
Here are our top 4 tried and tested recipes!
HEALTHIER WORLD'S BEST LASAGNA
This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
- Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
HEALTHY LOW FAT LASAGNA
I altered the ingredients to make a lasagna for the more health-conscious. My boyfriend is not a health freak but LOVED this dish. Very easy to freeze leftovers and just pop back in the oven for 1.5 hours when you want to have it again for dinner. Let me know what you think! --_^
Provided by Mimosas for Mr and
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
- In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
- In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
- Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes.
- Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!
DELICIOUS LOW CHOLESTEROL LASAGNA
I came up with this recipe when thinking of a nice meal to make my favorite man. He is currently watching his cholesterol, so I researched what ingredients I could substitute to make a lasagna that is healthy for him and still tastes great. Using fresh ingredients makes all of the difference.
Provided by chantelandashton
Categories One Dish Meal
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven for 350.
- Saute mushrooms, onion, and garlic in olive oil.
- Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
- Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
- Pour 1/2 of sauce in baking dish.
- Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
- Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
- Cover dish with non-stick foil and cook for 30 minutes.
- Remove foil and cook for an additional 20 minutes.
Nutrition Facts : Calories 243.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 26.6, Sodium 1113.6, Carbohydrate 15.7, Fiber 2.9, Sugar 7.4, Protein 28.8
Tips:
- Use low-fat or non-fat dairy products, such as skim milk, ricotta cheese, and mozzarella cheese, to reduce the cholesterol content of the lasagna.
- Substitute lean ground turkey or chicken for the ground beef to further reduce the cholesterol and fat content.
- Add plenty of vegetables to the lasagna, such as spinach, zucchini, and bell peppers, to boost its nutritional value and flavor.
- Use a whole-wheat lasagna noodle to increase the fiber content of the dish.
- Be sure to drain the lasagna noodles well before assembling the lasagna, to prevent it from becoming soggy.
- Cover the lasagna with foil when baking to prevent the cheese from browning too quickly.
- Let the lasagna rest for 10-15 minutes before slicing and serving, to allow the flavors to meld.
Conclusion:
This low-cholesterol lasagna recipe is a delicious and healthy way to enjoy this classic Italian dish. With its lean ground turkey or chicken, low-fat dairy products, and plenty of vegetables, this lasagna is a heart-healthy choice that the whole family will love. So next time you're looking for a comforting and satisfying meal, give this low-cholesterol lasagna a try.
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