Best Hearty Lasagna Low Fat Recipes

Healthy Low Fat Lasagna image

Provided by Mimosas for Mr and

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 (46 ounce) jar Ragu tomato sauce or 1 (46 ounce) jar other pasta sauce
1 lb lean ground turkey
16 ounces part-skim ricotta cheese
12 ounces fat free mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 Egg Beaters egg substitute
1 (1 lb) package lasagna noodle, cooked

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!

Hearty Lasagna (Low Fat) image

Provided by Junebug

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 17

vegetable oil cooking spray
1 cup chopped onion
3 garlic cloves, minced
1/4 cup chopped fresh parsley, divided
1 (28 ounce) can chopped tomatoes, undrained
1 (15 1/2 ounce) can Italian-style stewed tomatoes, chopped &, undrained
1 (8 ounce) can no-salt-added tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups fat-free cottage cheese
1/2 cup grated fresh parmesan cheese
1 (15 ounce) container fat-free ricotta cheese
1 egg white, lightly beaten
12 cooked lasagna noodles
2 cups shredded italian provolone cheese

Steps:

Coat a pan with cooking spray.
Saute onion and garlic 5 minutes.
Add 2 tablespoons parsley and the next 7 ingredients.
Bring to a boil.
Cover and simmer 15 minutes.
Uncover and simmer 20 minutes.
Remove from heat.
Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
Arrange 4 noodles over tomato mixture.
Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
Repeat layers, ending with noodles.
Cover and bake at 350 degrees for about 1 hour.
Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
Let stand 10 minutes before serving.