Best 3 Lean Lasagna Recipes

LEAN LASAGNA

Steps:

• Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

LEAN LASAGNA

Steps:

• Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oven to 350°F. In large skillet, brown ground beef, onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• In small bowl, combine ricotta cheese and egg whites; blend well.
• Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch (3-quart) baking dish. Top with half of cooked noodles, half of beef mixture and half of ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.
• Bake at 350°F. for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

LEAN LASAGNA ROLLS

Steps:

• *Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend). Drain and toss with just enough oil to coat (to keep them from sticking). *While the pasta cooks, brown the sausage in a large saute pan over medium heat until cooked through. Add the spinach, pepper flakes, and nutmeg and cook until the spinach is warmed through. Season with salt and pepper. Remove from heat and let cool slightly. Combine with the ricotta in a large mixing bowl. *Preheat the oven to 400F. Spread a thin layer of the marinara on the bottom of a 13" x 9" baking dish. Lay out the noodles on a cutting board and cut each in half cross-wise. Working one strip at a time, place a large spoonful of the spinach-ricotta mixture at the end of the noodle, then roll into a tight package (but not too tight or the filling will squeeze out). Continue until you've run out of the ricotta-spinach mixture, about 20 lasagna rolls. Place the rolls in the pan as you complete each one. *Top the lasagna rolls with the remaining marinara, then with the mozzarella. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese and sauce are bubbling.