Hearty Lasagna Low Fat Recipes
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
HEALTHY LOW FAT LASAGNA
I altered the ingredients to make a lasagna for the more health-conscious. My boyfriend is not a health freak but LOVED this dish. Very easy to freeze leftovers and just pop back in the oven for 1.5 hours when you want to have it again for dinner. Let me know what you think! --_^
Provided by Mimosas for Mr and
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
- In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
- In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
- Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes.
- Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!
HEARTY BEEF LASAGNA SOUP
Do you want a quick, easy, and tasty soup tonight? I'll bet you even have all the ingredients for this simple and very yummy soup. I hope your family likes this as much as mine! Serve with garlic bread, crisp salad, and additional cheese if desired.
Provided by Mommy For Two
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and stir beef, garlic powder, and onion powder in a large pot until beef is browned, about 5 minutes. Drain excess grease.
- Pour beef stock, diced tomatoes, and Italian seasoning into the saucepan; bring to a boil. Stir in pasta. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 12 minutes. Stir in Parmesan cheese.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 9.3 g, Cholesterol 73.2 mg, Fat 15.3 g, Fiber 1.2 g, Protein 25 g, SaturatedFat 6.3 g, Sodium 948.9 mg, Sugar 3 g
HEARTY LASAGNA (LOW FAT)
This is a recipe I originally got from Cooking Light magazine in 1995. The only change I made was to omit the 3/4 pound of ground round it called for. You can obviously add it if you wish. The prep time includes the simmer time for the sauce. This is a wonderful tasting and filling lasagna that people won't even realize is low fat unless you tell them!
Provided by Junebug
Categories One Dish Meal
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Coat a pan with cooking spray.
- Saute onion and garlic 5 minutes.
- Add 2 tablespoons parsley and the next 7 ingredients.
- Bring to a boil.
- Cover and simmer 15 minutes.
- Uncover and simmer 20 minutes.
- Remove from heat.
- Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
- Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
- Arrange 4 noodles over tomato mixture.
- Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
- Repeat layers, ending with noodles.
- Cover and bake at 350 degrees for about 1 hour.
- Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 199.6, Fat 9, SaturatedFat 5.5, Cholesterol 24.6, Sodium 569.6, Carbohydrate 14.6, Fiber 3, Sugar 8.8, Protein 16.5
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- Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
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- When it’s frozen use a hand blender or food processor to blend, along with mint (also keep a few mint leaves aside).
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