Healthier Meat Lasagna Recipes

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HEALTHIER WORLD'S BEST LASAGNA



Healthier World's Best Lasagna image

This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.

Provided by MakeItHealthy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 3h15m

Yield 12

Number Of Ingredients 17

1 pound turkey sausage
¾ pound lean ground turkey
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
¾ pound low fat mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
  • Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g

HEALTHIER MEAT LASAGNA



Healthier Meat Lasagna image

Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h20m

Number Of Ingredients 11

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)

Steps:

  • Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
  • Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
  • Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Nutrition Facts : Calories 469 g, Fat 15 g, Fiber 9 g, Protein 40 g

HEALTHIER MEAT LASAGNA



Healthier Meat Lasagna image

Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of m

Categories     lasagna recipes     meat lasagna     pasta recipes     italian recipes     dinner recipes     healthy lasagna

Time 1h20m

Yield 4

Number Of Ingredients 11

6 whole-wheat lasagna noodles (about 4 ounces total)
1 tbsp. olive oil
1 medium onion
1 small eggplant
2 clove garlic
Coarse salt and ground pepper
1/2 lb. ground sirloin
1 can tomato puree
1 pt. cottage cheese (2 cups)
1/4 c. plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 c. shredded part-skim mozzarella (2 ounces)

Steps:

  • Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
  • Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
  • Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

HEALTHIER MEAT LASAGNA



Healthier Meat Lasagna image

SMART SUBSTITUTIONS Small swap-ins can make a big difference. Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin lighten up this lasagna. Sautéed eggplant rounds out the ground-beef sauce; melted part-skim mozzarella on top (but not inside) keeps the dish feeling indulgent, but more moderately so.

Yield serves 4

Number Of Ingredients 11

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small Italian eggplant (1 pound), peeled and cut into 1/2-inch slices
2 garlic cloves, minced
Coarse salt and ground pepper
8 ounces ground beef sirloin
1 can (10.75 ounces) tomato purée
2 cups low-fat (1%) cottage cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese (1 ounce)
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Steps:

  • Preheat oven to 375°F. Place noodles in an 8-inch square baking dish, and cover with hot water; set aside to soften.
  • In a medium Dutch oven or other heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato purée and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
  • Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water (dry dish).
  • Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves in a single layer. Sprinkle evenly with a third of the cheese mixture, then top with a third of the sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle evenly with mozzarella and remaining 2 tablespoons Parmesan.
  • Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
  • (Per Serving)
  • Calories: 469
  • Fat: 15.4g (6g Saturated Fat)
  • Protein: 40.4g
  • Carbohydrates: 42.4g
  • Fiber: 9.5g

HEALTHY LOW FAT LASAGNA



Healthy Low Fat Lasagna image

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

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 (46 ounce) jar Ragu tomato sauce or 1 (46 ounce) jar other pasta sauce
1 lb lean ground turkey
16 ounces part-skim ricotta cheese
12 ounces fat free mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 Egg Beaters egg substitute
1 (1 lb) package lasagna noodle, cooked

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!

CLASSIC AND SIMPLE MEAT LASAGNA



Classic and Simple Meat Lasagna image

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

12 whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2 eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  • Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  • In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  • Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g

HEALTHY LIVING CHEESY MEAT LASAGNA RECIPE



Healthy Living Cheesy Meat Lasagna Recipe image

Find your new go-to meat lasagna recipe here! Our Healthy Living Cheesy Meat Lasagna Recipe only takes 30 minutes to put together and serves nine people.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 8

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
9 lasagna noodles, cooked, drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min. Remove from heat; stir in tomatoes.
  • Spread 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture; cover.
  • Bake 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

HEALTHIER LASAGNA/LASAGNE



Healthier Lasagna/Lasagne image

I found this recipe in Men's Health magazine. Considering it is far lower in calorie content than a standard lasagne it really is very tasty. It cuts down on all the fatty and calorie rich ingredients, such as the mozzarella and ground meat and packs in a lot of extra vegetables.

Provided by -Sylvie-

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 lb extra lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 stalk celery, finely chopped
1 medium carrot, finely chopped
1 cup chopped mushroom
1 teaspoon oregano, dried
1 teaspoon basil, dried
1 tablespoon sugar
2 (14 ounce) cans chopped tomatoes
2 tablespoons tomato paste
10 ounces fresh spinach, chopped
1 medium zucchini, grated (see note)
1 lb low fat cottage cheese
2 egg whites
6 no-boil lasagna noodles
1 3/4 ounces low fat mozzarella, grated
salt, to taste
black pepper, to taste

Steps:

  • Preheat your oven to 190C/375F/Gas 5.
  • In a non stick frying pan, brown the meat for about 7 minutes. Season with salt.
  • Drain any excess fat from the pan by placing the meat into a sieve, keep aside.
  • In the same pan, fry the onion, garlic, celery, carrot and mushrooms in a little olive oil for about five minutes.
  • Add the meat back to the pan and add the tomato paste and chopped tomatoes at the same time.
  • Season using the oregano, basil and sugar. Add salt and black pepper to taste.
  • Simmer for about 15 minutes.
  • In the meantime add the spinach, zucchini, cottage cheese and egg whites together in a bowl. Using a hand blender of food processor, blitz the ingredients until you achieve a sauce.
  • Spread 1/4 of the tomato sauce in the bottom of a large lasagne dish. Cover with three lasange sheets. Next add another layer, using another 1/4 of the tomato sauce and then cover with half the cottage cheese sauce. Place the remaining three lasagne sheets over the top and cover with the remaining cottage cheese sauce.
  • Cover with tin foil and bake for 45 minutes. After that time, remove the foil and top with the grated mozzarella cheese. Then return to the oven for a further 15 minutes.
  • Serve with a green side salad.
  • Note: As zuccini contain a lot of water, you might first want to place the grated pieces in a collander and sprinkle them with a little salt. Squeeze out any excess water before adding with the other ingredients. This is optional.

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From blogbyvv.com


EASY HEALTHY LASAGNA - KIM'S CRAVINGS
2020-02-11 Preheat oven to 350ºF and in an 8 x 8 to 8 x 11" baking dish that has been sprayed with nonstick cooking spray, layer 1/3 meat sauce (more sauce than meat), 2-3 noodles, and 1/2 cottage cheese mixture. Repeat layering process with meat sauce, noodles and then cottage cheese mixture.
From kimscravings.com


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