Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.
Ingredients and Preparation
Ingredients
Measures
Lasagna noodles
1 box
Extra lean ground beef (93% lean) or lean ground turkey
1 pound
Chopped onion
½ cup
Mushrooms, optional
8 ounces
Spaghetti sauce (no fat added)
1 jar
Garlic powder
1 teaspoon
Salt
½ teaspoon
Dried leaf oregano, crumbled
1 teaspoon
Dried leaf basil, crumbled
½ teaspoon
Part-skim ricotta cheese
1 ½ cups
Reduced-fat Montery Jack cheese
2 cups
Reduced-fat Parmesan cheese
¾ cup
Directions
- Cook lasagna noodles according to package directions; drain and set aside.
- Preheat oven to 350°F.
-
In a large skillet, brown beef, onion, and mushrooms.
Tip: Don't forget to drain the fat from the meat after you brown it.
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
-
In a 2-quart buttered baking dish (about 11x7x2 inches), layer noodles, meat and sauce mixture, 1/3 of the ricotta, Monterey Jack, and Parmesan cheeses. Repeat layers twice.
Tip: Use cooking spray instead of butter to grease the dish.
- Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
- Let stand for 8 to 10 minutes before cutting and serving.