Skinny Lasagna Recipes
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
SKINNY SKILLET LASAGNA
57% less fat • 56% less sat fat • 29% fewer calories than the original recipe. Lasagna in a skillet? Why not? You can go from cupboard to table in 30 minutes with this quick-fix version of an all-time favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 2 g, TransFat 0 g
SKINNY LASAGNA
I got this ages ago from Midwest Living magazine. Even my mushroom-hating husband and picky kids like it. It isn't quick, but it's worth it for healthy lasagna.
Provided by wife2abadge
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
- Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
- Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
- In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
- Cook the lasagna noodles just til tender, drain, and rinse with cold water.
- Spray an 11x7x2 inch baking dish with nonstick spray coating.
- Arrange 3 of the lasagna noodles in the bottom (trim to fit).
- Spread with half of the ricotta mixture.
- Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
- Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
- Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Bake 35 minutes at 350 degrees.
- Remove and sprinkle with reserved mozzarella.
- Return to ove and bake 5-10 minutes more.
- Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 386.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 60.3, Sodium 918, Carbohydrate 35.1, Fiber 3.4, Sugar 9.8, Protein 26
SKINNY RAVIOLI LASAGNA
Make and share this Skinny Ravioli Lasagna recipe from Food.com.
Provided by Kate DeMello
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
- Put on ravioli, as many as will fit without being"tight".
- Put on more sauce and then cheese.
- Repeat until all ravioli is gone.
- Bake at 375 for 20-30 minutes.
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