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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 279.0
  • Total Fat: 12.1 g
  • Cholesterol: 38.9 mg
  • Sodium: 306.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.0 g

View full nutritional breakdown of Healthified Lasagna calories by ingredient
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Healthified Lasagna

Submitted by: JILLIANWILLIAN

Introduction

A lighter version of your traditional favorite.
Goes great with a nice green salad and reduced fat salad dressing.
A lighter version of your traditional favorite.
Goes great with a nice green salad and reduced fat salad dressing.

Number of Servings: 12

Ingredients

    9 Catelli Healthy Harvest Whole Wheat Lasagne Noodles

    1 lb Extra Lean Ground beef

    3 cloves of Garlic, minced

    1/4 tsp cayenne pepper

    2 egg whites

    1-1/2 tsp dried Basil

    300 grms Tre Stelle Light Ricotta Cheese

    3 cups President's Choice Blue Menu Tomato & Basil Pasta Sauce

    6 oz part skim milk Mozzarella Cheese, grated

    1/3 cup Kraft 100% Light Parmesan Cheese




Directions

Preheat oven to 350 degrees.

Spray 13X9 glass baking dish with cooking spray.

Cook and drain noodles as directed - place in cold water.

Meanwhile, cook beef and garlic over medium heat 5-7 minutes, stirring until beef is thoroughly cooked. Drain.

Stir in Pasta sauce, cayenne pepper, and 1 tsp of the basil. heat to boiling, stir, and remove from heat.

In a medium bowl, beat egg whites slightly. Stir in ricotta cheese and remaining 1/2 tsp basil until blended.

Drain noodles, spread about 1/2 cup of the sauce mixture over bottom of baking dish. Top with 3 noodles, 1 cup of 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 and cover lasagna with foil.

Bake 45 minutes. Uncover and bake 10-15 minutes longer until bubbly.

Let stand 10 minutes before serving.

makes 12 - 3X3 inch sq servings

Number of Servings: 12

Recipe submitted by SparkPeople user JILLIANWILLIAN.






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