Best Skinny Lasagna Recipes

SKINNY LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
• Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
• Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
• Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

SKINNY SLOW-COOKER SPINACH LASAGNA

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
• Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
• Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

SKINNY VEGETABLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
• Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
• Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
• Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until golden and bubbling, about 40 minutes.

SKINNY ROASTED-VEGETABLE LASAGNA

Steps:

• Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
• Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
• Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
• Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
• Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.

SKINNY LASAGNA

Steps:

• Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
• Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
• Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
• In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
• Cook the lasagna noodles just til tender, drain, and rinse with cold water.
• Spray an 11x7x2 inch baking dish with nonstick spray coating.
• Arrange 3 of the lasagna noodles in the bottom (trim to fit).
• Spread with half of the ricotta mixture.
• Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
• Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
• Sprinkle the remaining 1/4 cup of Parmesan over the top.
• Bake 35 minutes at 350 degrees.
• Remove and sprinkle with reserved mozzarella.
• Return to ove and bake 5-10 minutes more.
• Let stand 10 minutes before cutting and serving.

SKINNY RAVIOLI LASAGNA

Steps:

• In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
• Put on ravioli, as many as will fit without being"tight".
• Put on more sauce and then cheese.
• Repeat until all ravioli is gone.
• Bake at 375 for 20-30 minutes.

SKINNY SKILLET LASAGNA

Steps:

• In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.

SPAGHETTI SQUASH LASAGNA BOATS VIA SKINNY TASTE RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour or until tender, cut side down. Allow spaghetti squash to cool 10 minutes before adding filling. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley. To make the sauce, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft in a large deep sauté pan. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, adding in fresh basil at the very end. When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, and then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet. Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake the boats in the oven for 20 - 30 minutes, or until everything is hot, and the cheese is melted.

SKINNY SLOW-COOKER LASAGNA

Steps:

• In 10-inch skillet, cook turkey and onion over medium heat 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in tomatoes, spinach, basil, salt and pepper.
• In medium bowl, stir 1 cup of the mozzarella, the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• In 6-quart slow cooker, spoon one-fourth of the turkey mixture; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the turkey mixture. Top with 5 noodles, the remaining cheese mixture and one-fourth of the turkey mixture. Top with the remaining 5 noodles and the remaining turkey mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with the remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

SKINNY VEGGIE CROCKPOT LASAGNA

Steps:

• Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don't stick. Break (uncooked dry) noodles so that they fit and mostly cover the bottom. They will probably be awkward looking - not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit, covered, for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don't do this it will probably be more like lasagna soup - still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

SKINNY ROASTED-VEGETABLE LASAGNA

Steps:

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SKINNY CREAMY RICOTTA-ARTICHOKE LASAGNA

Steps:

• Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.
• In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
• For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
• Pour 1 cup of the sauce into an ungreased 13x9-inch (3-quart) glass baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
• Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.