• 4 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

Sauce:
  • 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.

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  • Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.

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Filling:
  • For filling, combine cottage cheese, 1 cup of the mozarella cheese, the Parmesan cheese, egg, parsley, and pepper.

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  • 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.

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  • Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

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  • Makes 8 servings.

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Exchanges:
  • 1-1/2 Starch, 2 Lean Meat, 1 Vegetable

Nutrition Facts

281 calories; 8 g total fat; 5 g saturated fat; 60 mg cholesterol; 491 mg sodium. 27 g carbohydrates; 2 g fiber; 23 g protein;

Reviews

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0