Lasagna

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.

Lasagna Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
45 mins
Cook:
30 mins
Stand:
10 mins
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Lasagna

Ingredients
8
ounces lean ground beef
2
1
14 1/2 ounce can low-sodium tomatoes, undrained and cut up
1
6 ounce can low-sodium tomato paste
1 1/2
teaspoons dried basil, crushed
1 1/2
teaspoons dried oregano, crushed
1
teaspoon fennel seed, crushed
1/4
teaspoon salt
9
ounce packaged dried lasagna noodles
1
12 ounce carton low-fat cottage cheese, drained
1 1/2
cups shredded reduced-fat mozarella cheese (6 ounces)
1/4
cup grated Parmesan cheese (1 ounce)
1
egg
2
1/4
teaspoon pepper
1/2
teaspoon salt
1/4
teaspoon pepper

Directions

    Sauce:
  1. 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.
  2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.
  3. Filling:
  4. For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.
  5. 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.
  6. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
  7. Makes 8 servings.
  8. Exchanges:
  9. 1-1/2 Starch, 2 Lean Meat, 1 Vegetable

Nutrition Facts

(Lasagna)
    Per serving:
  • 281 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 60 mg chol.,
  • 491 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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