Lasagna can be a quick and easy dish to whip up for dinner. But we often don’t think about the unhealthy ingredients we put into our dinners when we are low on time. Use these quick, easy, and HEALTHY low-fat lasagna recipes for your next busy night.
Low-Fat Classic Italian Lasagna
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 1/4 pound ground turkey
- 2 teaspoons dried Italian seasoning
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 15 ounces reduced-fat ricotta cheese
- 8 ounces shredded low-fat mozzarella cheese, + 2 ounces to sprinkle on top
- 1 (10 ounce) packaged chopped frozen spinach, thawed and drained
- 1 (24 ounce) package ready-to-bake lasagna noodles (use 16 of these noodles)
- Salt and pepper
Preheat the oven to 400°F. Spray a skillet with nonstick cooking spray and heat over high heat.
Add the chopped onion and bell pepper to the pan and cook for 3 minutes, until tender. Add the turkey and saute for about 5 minutes, until browned and cooked through. Add the seasoning, diced tomatoes and their juices, and the tomato sauce and stir to combine. Bring to a boil and stir occasionally. Remove from the heat and season to taste with salt and pepper.
Mix together the ricotta, mozzarella, and spinach in a bowl. Stir to mix and season with salt and pepper.
Spray a pan with cooking spray and spread 1 cup of the tomato sauce over the bottom of the pan. Add 4 lasagna noodles. Spread 1/2 cup of the ricotta mixture over the noodles. Top with 4 more noodles and 3 cups of the tomato sauce. Add 4 more lasagna noodles and spread 1/2 cup of the ricotta mixture over the noodles. Top with the remaining tomato sauce and the extra 2 tablespoons of mozzarella. Place the pan on a cookie sheet and bake for 45 minutes, until hot and bubbly. Remove from the oven and let cool for 5 to 10 minutes before serving. The lasagna can be covered with plastic and stored in the refrigerator for up to 2 days and the freezer for up to 1 week.
Serves 12.
Here is a link to the original recipe.
Low-Fat Vegetables Lasagna
- 2 teaspoons olive oil
- 1 garlic clove, crushed
- 1 yellow onion, chopped
- 1 1/2 cups cremini mushrooms, sliced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 teaspoon oregano
- Pepper
- 2 handfuls baby spinach leaves, chopped
- 1 (15 ounce) container fat-free ricotta cheese
- 8 ounces no-cook lasagna noodles
- 3/4 cup reduced-fat shredded mozzarella
Preheat the oven to 375°F. Coat an 11 by 7-inch baking dish with cooking spray.
Heat the oil in a large saucepan. Add the garlic and saute for 1 minute. Add the onion, mushrooms, celery, carrot, zucchini, and squash and saute for 10 minutes, until the vegetables are tender. Add the tomatoes, tomato pasta, herbs, and a pinch of pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in the spinach.
Spread 1 cup of this sauce on the bottom of the dish. Top with noodles, followed by half of the ricotta cheese. Add another layer of sauce, followed by noodles and the remaining ricotta cheese. Continue layering the remaining noodles and sauce, ending with the sauce. Top with the mozzarella. Bake for 30 minutes, until the cheese is melted and the juices are bubbly. Remove from the oven and let cool for 10 minutes before serving.
Serves 8.
Here is a link to the original recipe.
Low-Fat Southwester Lasagna
- 1 teaspoon canola oil
- 1 pound lean ground beef
- 1 carrot, chopped
- 1 yellow onion, chopped
- 1 (16 ounce) jar spicy salsa
- 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
- 1 (10 ounce) pack frozen corn, thawed
- 1 teaspoon chili power
- 1 teaspoon ground cumin
- 8 ounces pre-cooked lasagna noodles
- 1 (16 ounce) container fat-free ricotta cheese
- 3/4 cup shredded reduced-fat cheddar cheese
Preheat the oven to 350°F.
Heat the oil in a large skillet. Add the carrots and onions and cook until the onions are translucent. Add the beef and cook for about 5 minutes, until just cooked through. Drain any excess fat. Stir in the salsa, black beans, corn, chili powder, and cumin.
Spread one-third of the beef mixture into a 9 by 13-inch baking dish. Layer half the noodles on top. Spoon half the ricotta over the noodles. Add another third of the meat mixture, followed by the remaining noodles and ricotta. Spread the rest of the meat on top and sprinkle with the cheddar cheese. Bake for 35 minutes, until bubbly and hot. Remove from the oven and let cool for 10 minutes before serving.
Serves 10.
Here is a link to the original recipe.
Enjoy these easy, healthy, diverse options for lasagna.
