I Cant Believe Its Low Fat Lasagna Recipes

SKINNY LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
• Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
• Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
• Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

I CAN'T BELIEVE IT'S LOW-FAT LASAGNA!

Steps:

• Preheat oven to 375°F.
• Mix together ricotta, 1 cup mozzarella cheese, spinach, and salt a pepper.
• Place a small amount of sauce just to cover the bottom of a 9x13 pan.
• Layer 3 noodles across the bottom of the pan.
• Spread 1/2 ricotta mixture on top of the noodles.
• Sprinkle 1/2 of the meat mixture on top.
• Spread enough sauce to cover the meat.
• Layer noodles, cheese, meat, and sauce one more time.
• Top with last 3 noodles and sauce and then sprinkle the rest of the mozzarella on top.
• Bake until the cheese is browned and the sauce is bubbly on the edges.

FAST & EASY SPINACH/GREEK YOGURT LOW-FAT LASAGNA

Steps:

• Heat oven to 400°F.
• In medium saucepan heat up vegetable broth.
• Add Greek yogurt and half the cheese to the hot broth.
• Add spinach gradually to the yogurt/broth mixture. Set aside.
• Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish.
• Add a layer of noodles.
• Spread sauce on top of noodles.
• Add a layer of 1/3 of the spinach/yogurt/cheese broth.
• Sprinkle with 1/3 of remaining cheese.
• Repeat previous 3 directions twice more.
• Bake for 30 minutes covered, then 10-15 minutes uncovered.
• Let stand at least 10-15 minutes before serving.

CAN'T BELIEVE ITS LIGHT-MEAT LASAGNA

Steps:

• Preheat oven to 375 degrees. Brown meat with garlic, oregano, basil, and parsley.in large skillet. Stir in spaghetti sauce, paste, crushed tomatoes, mushrooms, and onions. Simmer 5 min., stirring occasionally. Remove from heat.
• Mix egg, ricotta cheese, and Parmesan together. Spread 1 cup of spaghetti sauce mixture on bottom of greased 13x9-inch baking dish. Top with layer of 3-4 noodles, then layer of 1 cup of the ricotta cheese mixture, then layer of 1/2 cup of the mozzarella cheese. Repeat layers but end with a layer of lasagna noodles, and then spaghetti sauce mixture on top. Cover with foil.
• Bake 30 minute or until heated through. Uncover and top with remaining 1 cup of mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand for 5 minute before serving.

HEALTHY LOW FAT LASAGNA

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!

CAN'T BELIEVE IT'S NOT MEAT LASAGNA

Steps:

• Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
• Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
• In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
• Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
• Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
• Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.

LOW FAT LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly oil bottom of baking pan.
• Stir one cup of the chicken stock into the spaghetti sauce and set aside.
• Whisk the egg.
• Stir in ricotta cheese and one cup of the mozzarella.
• Add garlic, salt and pepper and set aside.
• Brown and drain the ground beef making sure to break it into very small pieces.
• Season with salt and pepper.
• Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• Sauté the onion in 1/2 cup chicken stock until it is translucent.
• Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• Simmer until all liquid is absorbed.
• Mix together beef, spinach, onions and mushrooms.
• Build the lasagna starting with a layer of sauce in the bottom of the pan.
• *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
• Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• Sprinkle remaining mozzarella on top and bake for 15 minutes more.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.