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Lasagna: Lightened up

SERVINGS
Makes 12 servings
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SERVINGS
Makes 12 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 pound ultra lean ground beef (90/10 or 96/4)
  • 32 ounce tub of low-fat ricotta cheese
  • 1 ounce 8-ounce can of chopped tomatoes in own juice
  • 3 ounce egg whites
  • 1/3 cup 2% fat shredded mozzarella cheese 1/4 cup parmesan cheese, grated.
  • 1 pound lasagna noodles
  • 1/2 cup fresh chopped parsley
  • 1/2 cup mushrooms
  • 2/3 cup shredded carrots
  • 2/3 cup chopped onions
  • 2/3 cup shredded zucchini

Preparation

Baking Directions:

Brown beef in nonstick pan (sprayed with oil-spray).

Add veggies and sauté until soft.

Add blend of chopped tomatoes and marinara sauce.

Simmer for about 20 minutes.

In a bowl, mix ricotta cheese with egg whites and parsley.

Put about 1/4 cup sauce in a lasagna pan.

Add layer of noodles, cheese mix.

Repeat.

A total of 4 layers — 3 noodle layers, and 1 "zucchini noodle" layer.

Top with final layer of tomato sauce, and then sprinkle with mozzarella cheese and Parmesan.

Bake at 375 degrees for about 45 minutes, until golden brown — cheese is crispy and golden.

Light recipe: 390 calories per serving; 10 grams fatOriginal: 600 calories per serving; 32 grams fat

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