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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.1
  • Total Fat: 9.9 g
  • Cholesterol: 56.0 mg
  • Sodium: 247.8 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 25.1 g

View full nutritional breakdown of Low Fat Low Sodium Lasagna calories by ingredient
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Low Fat Low Sodium Lasagna

Submitted by: SIEGFRIED66

Introduction

less than 10 grams of fat and 250 mg of sodium per serving less than 10 grams of fat and 250 mg of sodium per serving
Number of Servings: 8

Ingredients

    8 oz. Whole Wheat Lasagna noodles
    8 oz. Ground Turkey Breast
    1 cup chopped onion
    1 cup chopped bell pepper
    1 14.5 oz can whole peeled tomatoes, no salt added
    1 6 oz. can no salt added tomato paste
    2 cups no salt added tomato sauce
    3 cloves garlic, chopped
    2 tsp grated parmesan cheese
    1 15 oz container low fat ricotta cheese
    8 oz. shredded part skim mozzarella
    1 large egg
    2 tbsp dried parsley
    2 tbsp Italian seasoning
    crushed red pepper to taste

Directions

In a heavy bottomed sauce pan over high heat saute onions and peppers until onions are translucent.
Add ground turkey, garlic, and 1 tbsp ea of the parsley and Italian seasoning and crushed red pepper and saute until turkey is browned.
Crush the whole tomatoes by hand or chop and add to saucepan with tomato paste and tomato sauce.
Stir to combine, reduce heat to low, cover, and simmer for 45 minutes.
In a large bowl combine ricotta, 6 oz of the mozzarella, 1 egg, and remaining parsley and Italian seasoning.
Cook lasagna noodles per package directions and reserve. This is approximately 10 2" wide noodles.
In bottom of a lasagna pan pour 1 cup of sauce and spread evenly.
Top with 3 noodles, spread 1 cup of sauce over, and add half the cheese mixture.
Repeat process with 3 noodles, sauce and remaining cheese mixture.
Cover with remaining 4 noodles, overlap if necessary, add remaining sauce and sprinkle with remaining mozzarella.
Cover with aluminum foil and bake in a 350 deg. oven for 45 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven, cover and let stand 15 minutes before serving.

Makes 8 generous servings.


Number of Servings: 8

Recipe submitted by SparkPeople user SIEGFRIED66.






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Member Ratings For This Recipe

  • Very helpful to be able to serve this dish to family members with various health needs. Specifically one directed with Congestive Heart Disease who was just directed to eat low-sodium on top of her already gluten-free eating. I adapted this with brown rice lasagna noodles. - 4/23/13

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  • i like this alot - 11/4/11

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  • Sounds great! Making this for my dad who just had open-heart surgery... Fingers crossed because he LOVES lasagna!!! Thanks for posting this alternative to the "real thing"! :) - 11/4/11

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  • It was ok needed more flavour...Good low fat/sodium recipe though..definitely not a substitute for normal lasagna. - 8/13/11

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  • Turned out very good! Used low fat ricotta instead of low fat cottage cheese. Will make this again! - 10/9/09

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  • Now this is something I can have once in awhile for a real treat! - 9/12/09

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  • Yum! Thanks for the recipe. I added 1/2 tsp of salt to my batch. Making extra tomato sauce and serving a little over the lasagna will boost the flavor also. - 7/13/09

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  • It was good. It needed a little more flavor, but I enjoyed being able to eat lasagna! - 2/16/08

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