Best 9 Lighter Lasagna Corn Carne Recipes

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LASAGNA CORN CARNE



Lasagna Corn Carne image

My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit. -Mary Lou Wills, La Plata, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

1 pound ground beef
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 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 greased 13x9-in. baking dish; top with four noodles. Repeat layers once. Layer with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the 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 313 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 690mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

LIGHTER VEGETABLE LASAGNE



Lighter vegetable lasagne image

This layered pasta dish is a family favourite - give it a healthy makeover with ricotta, lentils and lots of filling vegetables

Provided by Angela Nilsen

Categories     Dinner, Main course, Pasta, Supper

Time 2h

Number Of Ingredients 22

1 small aubergine , about 250g, cut into approx 3cm chunks
1 medium courgette , about 200g, cut into 2-3cm chunks
1 red pepper , deseeded and chopped into 2.5cm pieces
1 medium onion , halved lengthways, sliced into thin wedges
pinch of chilli flakes
1 tbsp rapeseed oil
400g can plum tomatoes
1 medium carrot , chopped into small dice
3 garlic cloves , finely chopped
2 tbsp tomato purée (or sundried tomato purée - see tip)
400g can green lentils (with no added salt), drained
2 tbsp chopped basil , plus extra leaves to garnish
300g fresh spinach
1 medium egg
250g tub ricotta
1 rounded tbsp chopped oregano , plus extra leaves to garnish
good pinch of ground nutmeg
9 dried lasagne sheets, each 17.5cm x 8cm
125g ball mozzarella , roughly chopped
25g parmesan or vegetarian alternative, grated
100g cherry tomatoes on the vine
green salad

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the aubergine, courgette, pepper and onion in a large, shallow roasting tin. Scatter with the chilli flakes and season with pepper and a pinch of salt. Pour the oil over, toss together to coat (you can use your hands for this), then spread the vegetables out in a single layer. Roast for 15 mins, then give them a stir and spread them out again. Roast for another 10-15 mins until softened and turning golden.
  • While the vegetables are roasting, make the tomato sauce. Tip the tomatoes into a medium pan, then pour 100ml water into the empty can, swirl it round and pour into the saucepan. Add the carrot and garlic, and simmer gently for 20-25 mins, partly covered with the lid and stirring occasionally, until the carrot is just tender. Stir in the tomato purée and the lentils, season with pepper and simmer for 2 mins more. Remove from the heat, stir in the basil and set aside.
  • Tip the spinach into a large heatproof bowl, pour over boiling water, press the leaves into the water and leave for 30 secs. Drain in a large colander and rinse under cold water briefly to cool it down quickly. Squeeze the spinach to remove the excess water, then roughly chop. Beat the egg in a bowl and stir in the ricotta, oregano, nutmeg and some pepper.
  • Lay the lasagne sheets, spread well out, in a large shallow roasting tin and pour boiling water over to cover. Move them around with a wooden spoon to make sure they aren't sticking, then leave for 5 mins. ('No pre-cook' lasagne sheets benefit from a brief soaking, which improves the texture and makes them more pliable for layering in the dish.) Drain well and immediately separate them out to prevent them sticking.
  • When the vegetables have finished roasting, lower the heat to 200C/180C fan/ gas 6. Spread a very thin layer of the tomato sauce (about 2 big spoonfuls) over the bottom of an ovenproof dish, about 25 x 18 x 7cm deep and 2 litres capacity. Lay 3 lasagne sheets across the width of the dish and spread over half of the remaining sauce and half of the roasted vegetables. Cover with 3 more lasagne sheets, then spread the spinach over the top and season with pepper. Put the ricotta mixture on top in spoonfuls and spread out over the spinach. Cover with the last 3 lasagne sheets. Spread over the rest of the tomato sauce and then the remaining roasted vegetables. Scatter over the mozzarella and Parmesan to cover the vegetables and sauce as much as possible, then top with the cherry tomatoes. Season with pepper and lay a piece of foil loosely over the top. Can be made up to a day ahead and chilled - allow an extra few mins when baking the next day. Or freeze for up to 1 month and thaw overnight in the fridge.
  • Bake for 35 mins, then remove the foil and bake for a further 5-10 mins until everything is bubbling around the edges. Scatter with oregano and basil leaves, and serve with a green salad.

Nutrition Facts : Calories 358 calories, Fat 14.5 grams fat, SaturatedFat 7.3 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 7.7 grams fiber, Protein 19.8 grams protein, Sodium 0.8 milligram of sodium

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

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

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.

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

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.

CORN LASAGNA



Corn Lasagna image

Make and share this Corn Lasagna recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup cheese, mozzarella
10 ounces corn
15 ounces cheese, ricotta
1 egg
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper, black
1 (27 1/2 ounce) jar spaghetti sauce
9 lasagna noodles
1 cup water
1/2 cup cheese, mozzarella

Steps:

  • Use part-skim mozzarella and nonfat ricotta.
  • Preheat oven to 325 degrees.
  • Spray 9"x13" baking dish with nonstick vegetable spray.
  • In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.
  • Line bottom of baking dish with 3/4 c sauce.
  • Layer half of noodles and top with half of cheese mixture.
  • Repeat and pour remaining sauce over top.
  • Carefully pour water around edges and sprinkle with mozzarella.
  • Tightly cover pan with foil and bake 1 hour and 15 minutes.
  • Let rest 10 to 15 minutes before serving.

CORN TORTILLA LASAGNA



Corn Tortilla Lasagna image

This is a family favorite that's always a hit at office luncheons or potluck dinners. The simple lasagna has a tasty twist-it's packed with popular Southwest flavors. -Jo Terwilliger, Oneonta, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10-12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1 jar (16 ounces) picante sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 tablespoon lime juice
12 corn tortillas
3/4 cup shredded Monterey Jack cheese
2 cups sour cream
Additional picante sauce, optional

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice., Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese. , Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.

Nutrition Facts : Calories 287 calories, Fat 15g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

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