Best 7 Lighter Lasagna Recipes

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Lasagna is a classic Italian dish that is loved by people all over the world. However, it is also known to be a heavy and calorie-laden dish. If you are looking for a lighter version of lasagna that is still packed with flavor, there are a few things you can do. First, you can use whole wheat lasagna noodles instead of traditional white noodles. Whole wheat noodles are higher in fiber and nutrients, and they will help to make your lasagna more filling. You can also use leaner ground beef or turkey instead of traditional ground beef. Ground turkey is a great source of protein and it is much lower in fat than ground beef. Finally, you can use a lighter cheese blend instead of traditional ricotta cheese. A blend of low-fat mozzarella cheese and Parmesan cheese will help to reduce the calories and fat in your lasagna.

Here are our top 7 tried and tested recipes!

LIGHTER LASAGNA



Lighter Lasagna image

A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.

Provided by ZOO66

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 17

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup low-fat cottage cheese
1 egg
cooking spray
1 onion, chopped
2 large garlic cloves, minced
2 cups chopped mushrooms
1 cup shredded carrots
1 pound ground turkey breast
1 (26 ounce) jar low-fat pasta sauce (such as Healthy Request®)
1 cup water
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
6 no-boil lasagna noodles
1 cup shredded low-fat mozzarella cheese
1 cup tomato-vegetable juice cocktail

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  • Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
  • Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
  • Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g

LIGHTER WHITE SAUCE CHICKEN LASAGNA



Lighter White Sauce Chicken Lasagna image

Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.

Provided by Haversac

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.
  • (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).

LIGHTER SIMPLE LASAGNA ROLL UPS



Lighter Simple Lasagna Roll Ups image

These delicious rolls use low-fat cheeses, egg whites, and whole wheat lasagna noodles to increase their nutrition. The noodles are rolled around a ball of filling, as opposed to spreading the filling over the noodle. The technique is quicker and not as messy and results with nice looking cannoli-type roll.

Provided by Terri1984

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 15

8 whole wheat lasagna noodles
½ pound ground turkey
6 cloves garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup chopped fresh chives
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried basil
2 egg whites
1 (15 ounce) container reduced-fat ricotta cheese
2 tablespoons crumbled low-fat feta cheese
2 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper
1 (28 ounce) jar low-fat tomato pasta sauce
½ cup shredded low-fat Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
  • Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
  • Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
  • Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
  • Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
  • Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

Nutrition Facts : Calories 637.3 calories, Carbohydrate 70.1 g, Cholesterol 86.7 mg, Fat 21.6 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 9.5 g, Sodium 1281.4 mg, Sugar 19.5 g

ITALIAN SAUSAGE LASAGNA (LIGHTER RECIPE)



Italian Sausage Lasagna (lighter recipe) image

Finally! A flavorful lighter version of the classic baked lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk reduced-fat Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 38 g, Cholesterol 65 mg, Fiber 3 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

LIGHTER LASAGNA



Lighter Lasagna image

Categories     Pasta     Tomato     Sauté     Mozzarella     Parmesan     Ricotta     Basil     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 pounds chopped plum tomatoes (about 4 cups)
1/3 cup plus 2 tablespoons chopped fresh basil
1 cup low-fat ricotta cheese
1/4 cup (packed) grated low-fat mozzarella cheese
8 lasagna noodles, freshly cooked, cut crosswise in half
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
  • Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.
  • Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.

LIGHTER LASAGNA CORN CARNE



Lighter Lasagna Corn Carne image

Packed with lean ground beef and nutritious veggies, here's a dinner dish that's as good as it is good for you! -Mary Lou Wills, La Plata, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles, cooked, rinsed and drained
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Spread a fourth of the meat sauce in a 13x9-in. baking dish coated with cooking spray; top with four noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with half of the cheeses. Layer with remaining noodles, sauce and cheeses., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 292 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 674mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

ITALIAN SAUSAGE LASAGNA (LIGHTER RECIPE)



Italian Sausage Lasagna (lighter recipe) image

Finally! A flavorful lighter version of the classic baked lasagna.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk reduced-fat Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 38 g, Cholesterol 65 mg, Fiber 3 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

Tips:

  • Use whole wheat lasagna noodles. This will increase the fiber and nutrient content of your dish.
  • Make your own sauce. It's healthier and tastier than store-bought sauce.
  • Use lean ground turkey or chicken instead of beef. This will reduce the fat and calories in your lasagna.
  • Add plenty of vegetables to your lasagna. This will boost the nutritional value and make your dish more filling.
  • Use low-fat cheese. This will help to reduce the fat and calories in your lasagna.
  • Bake your lasagna at a lower temperature for a longer period of time. This will help to prevent the cheese from browning too much and will give the flavors time to meld.
  • Let your lasagna cool for at least 15 minutes before serving. This will help it to set and will make it easier to cut.

Conclusion:

Light lasagna is a delicious and healthy way to enjoy this classic Italian dish. By using whole wheat noodles, lean protein, plenty of vegetables, and low-fat cheese, you can create a lasagna that is packed with flavor and nutrients. So next time you're looking for a satisfying and healthy meal, give this light lasagna recipe a try.

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