Low Fat Lasagna Recipe

Name: Low Fat Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) jar reduced-fat spaghetti sauce (you choose brand); 1 (16 ounce) can fat-free chicken broth; 2 eggs; 2 garlic cloves, crushed; 8 ounces part-skim mozzarella cheese, grated; 2 cups low-fat ricotta cheese; 1/2 lb lean ground beef; 1 (10 ounce) package frozen chopped spinach; 1 onion, finely chopped; 1/2 lb fresh mushrooms, sliced; 1/2 teaspoon soy sauce; 1 teaspoon balsamic vinegar; 8 ounces lasagna noodles (*any brand, don't boil, they will cook in oven); salt and pepper

Servings: persons

1 (28 ounce) jar reduced-fat spaghetti sauce (you choose brand)
1 (16 ounce) can fat-free chicken broth
2 eggs
2 garlic cloves, crushed
8 ounces part-skim mozzarella cheese, grated
2 cups low-fat ricotta cheese
1/2 lb lean ground beef
1 (10 ounce) package frozen chopped spinach
1 onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/2 teaspoon soy sauce
1 teaspoon balsamic vinegar
8 ounces lasagna noodles (*any brand, don't boil, they will cook in oven)
salt and pepper

1
Preheat oven to 350u00b0F.
2
Lightly oil bottom of baking pan.
3
Stir one cup of the chicken stock into the spaghetti sauce and set aside.
4
Whisk the egg.
5
Stir in ricotta cheese and one cup of the mozzarella.
6
Add garlic, salt and pepper and set aside.
7
Brown and drain the ground beef making sure to break it into very small pieces.
8
Season with salt and pepper.
9
Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
10
Saute the onion in 1/2 cup chicken stock until it is translucent.
11
Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
12
Simmer until all liquid is absorbed.
13
Mix together beef, spinach, onions and mushrooms.
14
Build the lasagna starting with a layer of sauce in the bottom of the pan.
15
*Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
16
Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
17
Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
18
Sprinkle remaining mozzarella on top and bake for 15 minutes more.
19
To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
20
To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 (28 ounce) jar reduced-fat spaghetti sauce (you choose brand), 1 (16 ounce) can fat-free chicken broth, 2 eggs, 2 garlic cloves, crushed, and more.

Yes, Low Fat 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.

Low Fat Lasagna

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