Low Fat Low Cal Lasagna Recipe

Name: Low Fat Low Cal Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground chicken; 1 cup mushroom, sliced; 1 cup green pepper, diced; 1 cup onion, diced; 26 ounces marinara sauce; 15 ounces part-skim ricotta cheese; 2 egg whites; ½ teaspoon pepper; 4 cups part-skim mozzarella cheese; ½ tablespoon sugar; 3 garlic cloves; 1 tablespoon italian seasoning (divided); ¼ teaspoon red pepper; 1 teaspoon Mexican oregano; ½ tablespoon Worcestershire sauce; ¼ cup parmesan cheese; 8 ounces lasagna noodles (Barilla No Boil Noodles work Great!!)

Servings: persons

12 lb ground chicken
1 cup mushroom, sliced
1 cup green pepper, diced
1 cup onion, diced
26 ounces marinara sauce
15 ounces part-skim ricotta cheese
2 egg whites
½ teaspoon pepper
4 cups part-skim mozzarella cheese
½ tablespoon sugar
3 garlic cloves
1 tablespoon italian seasoning (divided)
¼ teaspoon red pepper
1 teaspoon Mexican oregano
½ tablespoon Worcestershire sauce
¼ cup parmesan cheese
8 ounces lasagna noodles (Barilla No Boil Noodles work Great!!)

1
Pre heat oven to 375.
2
In large pot brown ground chicken.
3
Add all veggies and cook until onions are translucent.
4
Add sauce, sugar, 1/2 tbsp Italian Seasoning, Red Pepper, Oregano, worcestershire sauce, bring to a boil and then simmer uncovered 10 minutes.
5
Meanwhile mix ricotta cheese with the egg whites, pepper and the remaining 1/2 tbsp Italian seasoning.
6
Spray a 13x9x2 pan w/ no stick cooking spray.
7
Layer Noodles Cheeses and Sauce as you would lasagna.
8
Bake covered w/ foil for 30 minutes.
9
Remove foil and bake another 15 minutes or until hot and bubbly.
10
Let Stand for 10 minutes before serving.

3235

kcal

Calories

Fat

Carbs

489

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 lb ground chicken, 1 cup mushroom, sliced, 1 cup green pepper, diced, 1 cup onion, diced, and more.

Yes, Low Fat Low Cal 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!

Low Fat Low Cal Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions