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Healthy, Hearty Lasagne Recipes - Low Fat Lasagna
Fresh Vegetable Lasagne
Ingredients
- 1 head green cabbage, cored and sliced
- 2 yellow squash, sliced
- 2 medium tomatoes, chopped
- 2 Tbsp vegetable oil
- 1 15-oz jar low-fat tomato sauce
- 1 6-oz can tomato paste
- ½ cup water
- 1 ½ tsp sugar
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh basil, minced
- 1 15-oz container low-fat ricotta cheese
- 4 cups grated 2% Monterey Jack cheese
- 4 egg whites
- 1 package dry lasagne noodles
Instructions
Preheat oven to 350 degrees Fahrenheit. In large skillet over medium heat, cook cabbage and squash in oil until tender (about 15 minutes). Remove from heat and drain oil. Meanwhile, in large saucepan over high heat, stir together tomato sauce, paste, water, sugar, salt, pepper, fresh tomatoes and basil. Bring to boiling, reduce heat, and simmer 15 minutes. Mix cheese and egg whites in medium bowl while cooking lasagne noodles according to directions (omitting salt and fat, if called for). In 13 x 9 baking dish, evenly spoon 1 1/3 cups tomato sauce mixture. Arrange half of lasagne noodles over sauce, overlapping to fit. Spoon all but ½ cup of cabbage mixture over noodles and spread evenly. Cover with half remaining sauce, top with remaining noodles and cheese mixture, then sauce. Bake 45 minutes or until heated through, remove from oven, and spoon remaining cabbage mixture over top of lasagne. Let sit 10 minutes for easier serving.
Low-Fat Italian Cookbooks
Hearty Meat Lasagne
Ingredients
- 1 lb extra-lean ground beef
- 1 small onion, diced
- 1 28-oz can diced tomatoes
- 1 12-oz can tomato paste
- 1 Tbsp sugar
- 1 ½ tsp salt
- 1 ½ tsp thyme
- ½ tsp oregano
- ½ tsp crushed red pepper
- 1/4 tsp garlic salt
- 1 package dry lasagne noodles
- 4 egg whites
- 1 15-oz container low-fat ricotta cheese
- 2 lb reduced-fat mozzarella cheese, diced
Instructions
Preheat oven to 375 degrees Fahrenheit. In large skillet over high heat, cook ground beef and onion until beef is browned. Drain excess fat, and add tomatoes, paste, sugar, salt, thyme, oregano, red pepper, and garlic salt. Heat to boiling, reduce heat to low, cover, and simmer 30 minutes, stirring occasionally. Meanwhile, cook lasagne noodles as label directs (omitting salt and fat, if called for). Combine egg whites and ricotta in small bowl. In 13 x 9 baking dish, arrange half of the noodles, overlapping to fit. Spoon half ricotta mixture over noodles, top with half meat sauce and one half of mozzarella. Repeat layers. Bake 45 minutes, let rest 10 minutes before serving.
