Lasagna(Low Cholesterol)
A hearty low-cholesterol lasagna featuring lean beef, fresh vegetables, and low-fat cheeses, offering rich flavors suitable for health-conscious pasta lovers and family dinners.
Ingredients
- 1 lb. Healthy Choice ground beef (4% fat)
- 1 c. chopped onion ⓘ
- 2 tsp. garlic powder ⓘ
- 4 c. tomato juice ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. oregano
- 1 tsp. parsley flakes ⓘ
- 1/2 tsp. salt
- 1/2 tsp. pepper ⓘ
- 8 oz. uncooked lasagna noodles ⓘ
- 1 (15 to 16 oz.) container low-fat cottage cheese ⓘ
- 1 1/2 c. grated Parmesan or Romano cheese ⓘ
- 2 c. low-fat shredded Mozzarella cheese ⓘ
- 2 c. mushrooms (optional) ⓘ
Instructions
- Brown the healthy choice ground beef with chopped onion in an electric frypan.
- Add tomato juice, tomato paste, Worcestershire sauce, garlic powder, oregano, parsley flakes, salt, and pepper; simmer for 30 minutes, stirring occasionally.
- In a 9 x 13-inch baking pan, layer half of the uncooked lasagna noodles, half of the sauce, half of the low-fat cottage cheese, and half of the grated Parmesan or Romano cheese.
- Repeat the layers with remaining noodles, sauce, cottage cheese, and cheese.
- Sprinkle the top with parsley flakes, cover with foil, and let sit for at least 30 minutes.
- Bake covered at 350°F for 30 minutes.
- Remove foil and bake an additional 15 to 25 minutes until the top is browned.
- Let stand for 20 minutes before cutting into 8 servings.
Tips & Substitutions
For an even healthier twist, consider using whole wheat lasagna noodles or zucchini slices as a substitute for noodles. You can also replace the ground beef with turkey or a plant-based meat alternative for a lower fat option. Adding spinach or kale to the layers can boost nutrition. To save time, prepare the sauce in advance or use leftover sauce from Tufulis.
Serving Suggestions
Serve this lasagna with a side salad and crusty whole-grain bread for a balanced meal. It pairs beautifully with Minestrone Soup(No Cholesterol; No Fat) as a starter. For a fresh touch, garnish the top with fresh basil or a sprinkle of red pepper flakes for added flavor.
Storage & Reheating
Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or microwave individual portions until heated through. If freezing, wrap tightly and consume within 3 months for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Lasagna(Low Cholesterol) contains roughly 316 calories, with 16g protein, 69g carbohydrates, and 4g fat. It is an excellent source of iron (94% of the Daily Value), vitamin C (86% of the Daily Value), and dietary fiber (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1258mg per serving (55% 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 in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together. Just remember to adjust the baking time if it goes from refrigerator to oven, as it may need a few extra minutes.
Can I substitute the cottage cheese?
Absolutely! If you prefer a creamier texture, you can use ricotta cheese instead of low-fat cottage cheese. For a dairy-free option, consider using tofu blended with nutritional yeast and a bit of lemon juice to mimic the creaminess.
What can I use instead of Parmesan cheese?
If you want to reduce cholesterol further, try nutritional yeast as a substitute for Parmesan cheese. It adds a cheesy flavor without the fat. Alternatively, you can use a low-fat grated cheese blend that includes Parmesan for a similar taste.
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).