Best 10 Low Fat Lasagna Recipes

HEALTHY LOW FAT LASAGNA

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!

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil.
• Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
• Drain water from the noodles and let cool.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
• Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
• Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
• Mix spinach into ricotta cheese mixture.
• Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
• Place 4 noodles on top of the sauce, overlapping if necessary.
• Spoon 1/3 of the remaining tomato sauce over noodles.
• Spread 1/3 of the ricotta mixture over the tomato sauce
• Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
• Top the lasagna with mozzarella cheese.
• Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

EASY, LOW-FAT CHICKEN LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In 1 T olive oil saute the onion and bell pepper until translucent.
• Add chicken and set aside.
• Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
• Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
• Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
• Repeat this process until finished.
• Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

LOW FAT LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly oil bottom of baking pan.
• Stir one cup of the chicken stock into the spaghetti sauce and set aside.
• Whisk the egg.
• Stir in ricotta cheese and one cup of the mozzarella.
• Add garlic, salt and pepper and set aside.
• Brown and drain the ground beef making sure to break it into very small pieces.
• Season with salt and pepper.
• Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• Sauté the onion in 1/2 cup chicken stock until it is translucent.
• Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• Simmer until all liquid is absorbed.
• Mix together beef, spinach, onions and mushrooms.
• Build the lasagna starting with a layer of sauce in the bottom of the pan.
• *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
• Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• Sprinkle remaining mozzarella on top and bake for 15 minutes more.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

LOW-FAT NO BOIL LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown ground turkey and season with 1 T Mrs Dash.
• Add pasta sauce to meat.
• In medium bowl combine, Ricotta cheese, 1T Mrs Dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. Mix well.
• In a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. Continue layers ending with additional sauce.
• Bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. Let stand for 15 minutes before serving.

LOW FAT, EASY, EGGLESS LASAGNA

Steps:

• Cook noodles in boiling water until flexible but firm.
• Meanwhile brown Burger till done and drain. Then add spaghetti sauce. If you like, 1/2 C scallions, 2 cloves of garlic and a pinch of sea salt are a nice touch to add when browning, but not needed.
• Mix Cottage cheese with Parmesan.
• Layer a bread pan with tin foil. I like to add quite a bit on sides to make the pan skinnier (about the width of a lasagna noodle).
• Divide Sauce mix into 3 equal parts, the cottage mixture into 2 and the mozzarella into 2.
• Layer in this order.
• Sauce and burger mixture *a noodle *cottage mixture *Mozzarella *sauce *Noodle *Cottage *Sauce *Mozzarella.
• Cover and bake at 350 for 20 min uncover and bake for 10.
• ******Savor every bite!*******.
• Serve with warm dinner rolls with melted butter and sprinkle with garlic salt.

VEGETABLE LASAGNA (LOW FAT)

Steps:

• Pre-heat oven to 180°C.
• Tomato Sauce: Heat oil in a large saucepan.
• Sauté vegetables until tender.
• Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
• White Sauce: Place flour in a saucepan or bowl.
• Gradually add milk, stirring until smooth.
• Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
• Stir salt and cheese through sauce.
• To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
• Spread with half of the tomato mixture, then half of the white sauce mixture.
• Repeat lasagne, tomato and white sauce layers ending with white sauce.
• Sprinkle with extra cheese.
• Bake in moderate oven for 40 minutes.

FAST & EASY SPINACH/GREEK YOGURT LOW-FAT LASAGNA

Steps:

• Heat oven to 400°F.
• In medium saucepan heat up vegetable broth.
• Add Greek yogurt and half the cheese to the hot broth.
• Add spinach gradually to the yogurt/broth mixture. Set aside.
• Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish.
• Add a layer of noodles.
• Spread sauce on top of noodles.
• Add a layer of 1/3 of the spinach/yogurt/cheese broth.
• Sprinkle with 1/3 of remaining cheese.
• Repeat previous 3 directions twice more.
• Bake for 30 minutes covered, then 10-15 minutes uncovered.
• Let stand at least 10-15 minutes before serving.

AMAZING LOW FAT TURKEY LASAGNA ROLL UPS

Steps:

• Cook lasagna noodles according to package. When done rinse and separate. Best if on wax paper.
• In pan heat olive oil.
• Add onion and garlic, saute til brown, then carrot.
• Add tomatoe sauce and paste.
• Add all herbs, bring to boil.
• Simmer for 20 minutes.
• While sauce simmers brown turkey meat with beef broth. This will keep it nice and moist.
• Pre heat oven to 400 degrees.
• In a 9X14 pan put tin foil, and spray with cooking spray.
• Add half sauce.
• Take lasagna noodle and put one tbs of ricatta.
• On top of ricatta add tsb of mozzarella.
• Add 2-3 tbs turkey meat on top of cheeses.
• Add 1 tbs of sauce on top of everything.
• Fold noodle in half then over again.
• Place all roll ups in pan, then put rest of the sauce on top of noodles.
• Back at 400 for 20 minutes covered.
• Take out add rest of mozzarella cheese on top.
• Bake uncovered for 10 more minutes.

EGGPLANT CHICKEN LASAGNA LOW FAT

Steps:

• 1. Preheat oven to broil chicken
• 2. Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted. (Skip this step If you prefer to cook the vegetables in a tablespoon of olive oil . Then, add Veggies to the sauce.
• 3. Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
• 4. ( Skip the step if you are using chicken cutlets. )Place a chicken breast d on cutting board. Cut through the center length wise almost all the way though breasts. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3.
• 5. Place the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side. Set aside
• 6. Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
• 7. Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper. In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
• 8. Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.The Marinara sauce, EggPlant, sauce and chicken on top.
• 9. Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes or until done.( You may uncover 10 minutes before it is done.)