Low Fat Lasagna
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Low Fat Lasagna

Low Fat Lasagna

Enjoy luscious layers of pasta, cheese, meat and tomato sauce without the guilt. And get this—it’s even better leftover.

  • Total Time

    1

    hr

    15

    Mins

  • Prep Time

    30

    Mins

  • Cook Time

    45

    Mins

  • Servings

    12

    people

  • Ingredients

    12

    items


Enjoy guilt-free lasagna by using low fat mozzarella and by choosing between cottage cheese and ricotta. Add a pinch of nutmeg to the cheese and spinach mixture to bring out the flavor. Mangia!

Ingredients

1 cup

onion, chopped

1 cup

green bell pepper, chopped

1 ¼ lb

ground turkey

2 tsp

dried Italian seasoning

1 can

diced tomatoes (28 oz)

1 can

tomato sauce (15 oz)

15 oz

cottage cheese or ricotta cheese

8 oz

shredded low fat mozzarella cheese, plus 2 oz to sprinkle on top

1 pkg

chopped frozen spinach (10 oz), thawed and drained

1 pkg

ready-to-bake lasagna noodles (24 oz) (use only 16 noodles)

Salt and pepper, to taste

1 pinch

of nutmeg (optional)


directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Spray a skillet with nonstick cooking spray and heat until hot over high heat.

Step 3

Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.

Step 4

Add the ground turkey and sauté until browned and cooked through, about 5 minutes. Stir frequently.

Step 5

Add the Italian seasoning, diced tomatoes (with the juice from the can) and the tomato sauce; stir to combine and bring to a boil while stirring occasionally. Remove from heat and season to taste with salt and pepper.

Step 6

In a bowl mix together cottage cheese or ricotta, 8 ounces of shredded mozzarella and chopped spinach. Stir together and season with salt and pepper. Add a pinch of nutmeg (optional).

Step 7

Spray pan with nonstick cooking spray and spread 1 cup of the sauce (from Step 5) across the bottom of pan.

Step 8

Add 4 lasagna noodles on top of the sauce. Spread ½ of the cottage cheese mixture (from Step 6) or ricotta mixture over the noodles.

Step 9

Top with 4 more lasagna noodles, spread 3 cups of the tomato sauce (from Step 5) over noodle layer.

Step 10

Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.

Step 11

Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor. Bake at 400 degrees F for 45 minutes until hot and bubbly. Let pan cool 5-10 minutes before cutting and serving.

The lasagna can be refrigerated for 2 days or frozen in a Ziploc® brand container for a week. If freezing, let thaw before reheating.


Nutrition Facts

Serving Size: 11 oz

Serving Amount

12

Calories

410

Calories From Fat

80

Total Fat

9g

Saturated Fat

4g

Trans Fat

0g

Cholesterol

55mg

Sodium

650mg

Total Carbohydrates

53g

Dietary Fiber

5g

Sugars

7g

Protein

30g