Lasagna Low-Fat Recipe(Yields 16 Servings)
Lasagna Low-Fat combines hearty layers of pasta, a zesty tomato sauce, and a blend of part-skim cheeses for a deliciously satisfying meal. Perfect for those looking to enjoy a classic Italian dish with fewer calories, this recipe is sure to impress family and friends alike.
Ingredients
- 1/4 c. vegetable oil ⓘ
- 1 1/2 diced onion
- 2 cloves garlic, minced ⓘ
- 1 medium green pepper, diced ⓘ
- 1/2 lb. mushrooms, sliced ⓘ
- 3/4 lb. ground round ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 2 (1 lb.) cans tomato sauce
- 8 oz. part-skim milk Mozzarella cheese, shredded ⓘ
- 8 oz. part-skim Ricotta cheese ⓘ
- 1 (28 oz.) can Italian-style tomatoes ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 2 tsp. dried basil leaves ⓘ
- 2 tsp. dried oregano ⓘ
- 1/4 c. minced fresh parsley ⓘ
- 1 lb. lasagna noodles ⓘ
Instructions
- In large saucepan, heat oil.
- Sauté onions, garlic, and green peppers until softened.
- Add mushrooms and sauté until tender. Add ground round, salt, and pepper.
- Cook until meat loses red color. Drain off fat.
- Add tomato sauce, tomatoes, tomato paste, basil, oregano, and parsley.
- Simmer for 1 1/2 hours or until sauce has thickened.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried. You can substitute ground turkey for the ground round for a leaner option. If you prefer a creamier texture, blend the ricotta with a bit of milk before layering. This lasagna can also be made with whole wheat noodles for a healthier twist. Remember to let it rest before serving to help it set.
Serving Suggestions
This lasagna pairs beautifully with a fresh green salad or garlic bread for a complete meal. A light Italian Ice for dessert would complement the dish nicely. If you're serving a crowd, consider offering a side of Pasta With Pink Vodka Sauce to provide a variety of flavors on the table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or cover the whole dish with foil and bake at 350°F until heated through. You can add a splash of water to keep the noodles moist while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Lasagna Low-Fat Recipe(Yields 16 Servings) contains roughly 103 calories, with 6g protein, 13g carbohydrates, and 4g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of vitamin D and vitamin A. Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day ahead and store it in the refrigerator before baking. Just add an additional 10-15 minutes to the baking time if it's coming straight from the fridge. This allows the flavors to meld beautifully, making for an even tastier dish.
What can I use instead of ground round?
You can easily substitute ground turkey or chicken for a leaner option. For a vegetarian version, try using lentils or a mix of chopped vegetables like zucchini and bell peppers. Just ensure to adjust cooking times accordingly to fully cook any meat substitutes.
How can I enhance the flavor of the sauce?
To deepen the flavor, consider adding a splash of red wine to the sauce while it simmers. You can also include a pinch of sugar to balance the acidity of the tomatoes. Fresh basil added just before serving can provide a burst of freshness, enhancing your lasagna experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).