Light Lasagna Recipe

Name: Light Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra lean ground beef; vegetable oil cooking spray; 1 cup onion, chopped; 3 garlic cloves, minced; 1/4 cup fresh parsley, chopped and divided; 1 (28 ounce) can crushed tomatoes; 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained & chopped; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/4 teaspoon pepper; 2 cups 1% fat cottage cheese; 1/2 cup parmesan cheese, finely grated; 1 (15 ounce) container part-skim ricotta cheese; 1 egg white, lightly beaten; 12 no-boil lasagna noodles; 8 ounces provolone cheese, shredded approxomately 2 cups

Servings: persons

1 lb extra lean ground beef
vegetable oil cooking spray
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup fresh parsley, chopped and divided
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained & chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups 1% fat cottage cheese
1/2 cup parmesan cheese, finely grated
1 (15 ounce) container part-skim ricotta cheese
1 egg white, lightly beaten
12 no-boil lasagna noodles
8 ounces provolone cheese, shredded approxomately 2 cups

1
cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
2
Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
3
Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
4
Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
5
Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.
6
Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone.
7
Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
8
Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.

2155

kcal

Calories

Fat

261

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb extra lean ground beef, vegetable oil cooking spray, 1 cup onion, chopped, 3 garlic cloves, minced, and more.

Yes, Light Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions