This low-fat lasagna recipe trims both fat and calories by calling for reduced-fat cheeses and using a minimum amount of lean ground beef.
- Makes: 8 servings
- Prep: 45 mins
- Cook: 30 mins
- Stand: 10 mins
ounces lean ground beef
cup chopped onion
cloves garlic, minced
14 1/2 ounce can low-sodium tomatoes, undrained and cut up
6 ounce can low-sodium tomato paste
teaspoons dried oregano, crushed
teaspoon fennel seed, crushed
ounce packaged dried lasagna noodles
12 ounce carton low-fat cottage cheese, drained
cups shredded reduced-fat mozarella cheese (6 ounces)
cup grated Parmesan cheese (1 ounce)
snipped fresh parsley
- In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.
- Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
- For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.
- Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozarella cheese.
- Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
- Makes 8 servings.
- 1-1/2 Starch, 2 Lean Meat, 1 Vegetable
Nutrition Facts (Lasagna)
- 281 kcal cal.;
- 8 g Fat, total;
- 60 mg chol.;
- 5 g sat. fat;
- 27 g carb.;
- 2 g fiber;
- 23 g pro.;
- 491 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet