Best 4 Lasagna Lite Recipes

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Lasagna is a classic Italian dish that is loved by people all over the world. However, lasagna can also be a very heavy and time-consuming dish to make. If you are looking for a lighter and easier version of lasagna, then you should try lasagna lite. Lasagna lite is a delicious and healthy dish that is perfect for busy weeknights. It is made with whole wheat noodles, lean ground turkey, and a variety of fresh vegetables. Lasagna lite is also lower in calories and fat than traditional lasagna, making it a great choice for those who are watching their weight.

Let's cook with our recipes!

MEXICAN LASAGNA LITE



Mexican Lasagna Lite image

This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!

Provided by Katherine Howley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 9

1 pound 99%-lean ground turkey
1 envelope taco seasoning mix
¾ cup water
12 corn tortillas
1 (4 ounce) can chopped green chiles, drained
2 (10 ounce) cans enchilada sauce, divided
1 (8 ounce) carton nonfat sour cream, divided
1 (16 ounce) can nonfat spicy refried beans, divided
1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
  • Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
  • Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
  • Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.4 g, Cholesterol 79.8 mg, Fat 11.9 g, Fiber 8.2 g, Protein 40 g, SaturatedFat 4.7 g, Sodium 1751.1 mg, Sugar 6.7 g

LASAGNA LITE



Lasagna Lite image

This is my version of a light lasagna recipe found in Self magazine. It can be frozen in individual size portions for later use. To further reduce fat, the ground turkey breast can be cooked separately and then rinsed with water and pressed dry before adding to the sauce.

Provided by _Pixie_

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

9 whole wheat lasagna noodles (about 8 oz)
1/2 cup onion, chopped
3 garlic cloves, minced
1 lb ground turkey
1 cup mushroom, thinly sliced
1 green pepper, deseeded and diced
1 large tomatoes, diced
3 cups tomato sauce
2 teaspoons oregano
1 teaspoon basil
1 teaspoon dried parsley
1/2 teaspoon fresh ground black pepper
6 cups fresh spinach, chopped
2 cups fat-free ricotta cheese
3 teaspoons dried chives
8 ounces part-skim mozzarella cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Spray a large nonstick frying pan with vegetable cooking spray.
  • Cook onion and garlic for several minutes stirring constantly.
  • Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
  • Add the mushrooms and cook for another 2-3 minutes.
  • Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
  • Remove frying pan from heat.
  • While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
  • Drain noodles and rinse with cold water and drain.
  • In a bowl, combine ricotta and chives, mix in spinach.
  • Spray a 9x13-inch baking pan with vegetable cooking spray.
  • Arrange 3 lasagna noodles on the bottom of the pan.
  • Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
  • Repeat twice with remaining ingredients.
  • Bake for about 25 minutes or until cheese bubbles.
  • Cool at least 5 minutes before cutting.

LITE LASAGNA



Lite Lasagna image

Light on calories and fat, but definitely not on taste! This is just like traditional lasagna but with a few changes to ease the diet-conscious mind.

Provided by catercow

Categories     One Dish Meal

Time 1h45m

Yield 8-9 serving(s)

Number Of Ingredients 13

1 lb ground turkey
10 -15 whole wheat lasagna noodles
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) container fat-free cottage cheese
1 (8 ounce) bag shredded fat-free cheddar cheese
1 red bell pepper, chopped
5 scallions, chopped
1 red onion, chopped
Italian spices
garlic
basil
salt
pepper

Steps:

  • Heat the oven to 375 degrees F.
  • Brown the turkey meat, drain and rinse and season with desired seasonings (I find Italian seasonings and garlic work best).
  • Simmer the spaghetti sauce on low heat, covered. Stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper).
  • Stir in the cooked and rinsed turkey meat and allow to simmer until bubbling.
  • Prepare a lasagna pan (14 by 9, I believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese.
  • Repeat for a second layer.
  • Bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top.
  • Serve with garlic bread and salad and enjoy!

2BLEU'S WHITE LASAGNA (LITE-BLEU)



2bleu's White Lasagna (Lite-Bleu) image

Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

1 lb boneless chicken, cubed small (or shredded)
4 garlic cloves, minced (roasted works nicely)
1 small onion, diced
6 ounces mushrooms, sliced
1 tablespoon italian seasoning
1 dash salt
1 dash black pepper
16 ounces alfredo sauce, Real Alfredo Sauce recommended
2 cups broccoli florets, cut small and steamed
1 cup carrot, cut into small cubes and steamed
6 ounces roasted red peppers, drained well and chopped
12 ounces part-skim ricotta cheese
12 ounces part-skim mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
1 egg
16 ounces alfredo sauce, Real Alfredo Sauce recommended (in addition to the meat layer sauce)
1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
1/3 cup reduced-fat parmesan cheese, grated

Steps:

  • Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
  • Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
  • Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
  • LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
  • Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.

Tips:

  • Use fresh ingredients whenever possible, especially for the vegetables and herbs. This will give your lasagna the best flavor.
  • Don't overcook the noodles. They should be al dente, or slightly firm to the bite.
  • Make sure the ricotta cheese is well-drained. Otherwise, the lasagna will be too watery.
  • Use a variety of cheeses in the lasagna. This will add depth and flavor to the dish.
  • Don't skimp on the sauce. The sauce is what really makes the lasagna. Make sure it is flavorful and well-seasoned.
  • Bake the lasagna until it is bubbly and golden brown. This usually takes about 30 minutes.
  • Let the lasagna rest for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a special occasion or a casual weeknight meal. With a little planning and effort, you can easily make a lasagna that is both delicious and healthy. So next time you are looking for a satisfying and flavorful meal, give lasagna a try. You won't be disappointed!

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