Skinny Lasagna
A light and flavorful lasagna featuring fresh tomato sauce, herbs, and part-skim cheese, perfect for health-conscious pasta lovers seeking comfort food with a twist.
Ingredients
- 3 medium onions, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 2 (28 oz.) cans whole tomatoes ⓘ
- 4 (6 oz.) cans tomato paste ⓘ
- 1 cup fresh parsley, chopped ⓘ
- 1 teaspoon salt
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/2 pound lasagna noodles ⓘ
- 4 cups part-skim ricotta ⓘ
- 1/4 pound part-skim mozzarella ⓘ
- 1/2 cup Parmesan ⓘ
Instructions
- Combine chopped onions and minced garlic; cook until tender, adding a bit of water to prevent scorching.
- Add canned whole tomatoes, tomato paste, chopped parsley, salt, dried oregano, and dried thyme to the onion and garlic mixture.
- Simmer, covered, for about 2 hours, stirring occasionally.
- Cook lasagna noodles in boiling water for about 12 minutes, then drain and set aside.
- Cover the bottom of a baking dish with one-quarter of the tomato sauce.
- Add a layer of lasagna noodles over the sauce.
- Top with a layer of part-skim ricotta cheese, part-skim mozzarella, and a bit of Parmesan cheese.
- Repeat layers: sauce, noodles, cheese, until all ingredients are used, ending with a layer of sauce on top.
- Bake in a 350°F (175°C) oven for 45 minutes until bubbly and golden.
Tips & Substitutions
To enhance the flavor, consider adding a splash of red wine to the sauce while it simmers. If you're short on time, you can substitute the lasagna noodles with no-boil varieties. For a lighter version, use low-fat ricotta and mozzarella. Fresh basil can also be used in place of parsley for a different flavor profile.
Serving Suggestions
Serve this skinny lasagna with a crisp green salad and garlic bread for a complete meal. A light Italian vinaigrette pairs beautifully with the lasagna's richness. For a heartier option, try serving alongside Italian-Sauced Fish (Even People Who Say They Don't Like Fish Will Like This) for an additional protein source.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover with foil and warm in a 350°F (175°C) oven until heated through, about 20-30 minutes. This lasagna freezes well; wrap tightly and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Skinny Lasagna contains roughly 914 calories, with 53g protein, 134g carbohydrates, and 32g fat. It is an excellent source of iron (220% of the Daily Value), vitamin C (176% of the Daily Value), and dietary fiber (171% of the Daily Value). Note that it is relatively high in sodium, at 1915mg per serving (83% 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 prepare the lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it well and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I add vegetables to this lasagna?
Absolutely! You can incorporate layers of sautéed spinach, zucchini, or mushrooms to add more flavor and nutrition. Just be sure to cook them first to reduce moisture, which can make the lasagna watery.
Is this lasagna suitable for meal prep?
Yes, this skinny lasagna is perfect for meal prep! It keeps well in the fridge and can be portioned out for easy lunches or dinners throughout the week. Just reheat individual portions in the microwave or oven.
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).