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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 198.6
  • Total Fat: 5.1 g
  • Cholesterol: 42.7 mg
  • Sodium: 397.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.7 g

View full nutritional breakdown of LoraLee's low-cal Lasagna calories by ingredient
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LoraLee's low-cal Lasagna

Submitted by: LORALEE69

Introduction

I love to cook, I love lasagna, I love to experiment. I tried every trick in the book to reduce the calories - it just might be the best lasagna I've ever made. a 2X3 inch slice comes out to about 200 calories. I love to cook, I love lasagna, I love to experiment. I tried every trick in the book to reduce the calories - it just might be the best lasagna I've ever made. a 2X3 inch slice comes out to about 200 calories.
Number of Servings: 36

Ingredients

    two packages lasagna noodles
    3 lbs lean ground turkey
    1 lb lean turkey sausage
    24 oz tub low fat cottage cheese
    2 8 oz packages mixed shredded cheese
    2 16 oz packages chopped spinach
    1 jar spaghetti sauce
    2 cans tomato sauce
    1/2 cup chopped onions (Or to taste)
    1/2 cup chopped peppers (Or to taste)
    6 cups water
    Chopped Garlic to taste
    Mrs. Dash Italian blend

Directions

I use a cake pan-shaped roasting pan 13x17
Spray pan with non-stick cooking spray
Fry and drain ground turkey, I do it in batches.
When fully browned add to stock pot with spaghetti and tomato sauces, and water, add chopped spinach
Layer lasagna noodles in bottom of pan.
Add a thin layer of sauce.
Mix egg and cottage cheese, drop into sauce, spread evenly.
Add second layer of noodles.
Add sauce, spread 1 1/2 bags of cheese over sauce.
Add third layer of noodles, cover with the rest of the sauce. Make sure noodles are covered completely with liquid.

Bake at 450 for 45 min to an hour, test for doneness by slicing with a sharp knife. When noodles are desired tenderness it's done.

Remove from oven, sprinkle rest of cheese over the top.

Great for parties or freezing.

Enjoy.




Number of Servings: 36

Recipe submitted by SparkPeople user LORALEE69.






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