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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 310.5
  • Total Fat: 11.2 g
  • Cholesterol: 65.5 mg
  • Sodium: 553.2 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 21.5 g

View full nutritional breakdown of Lightened Up Lasagna calories by ingredient
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Lightened Up Lasagna

Submitted by: HEALTHYBY2010

Introduction

This is a recipe from the Today Show, I just added a little extra veggies. I have made this with 3 or 4 layers as well as doing all zucchini layers, either way it is a great lightened-up version of lasagne! My husband and kids even prefer this to the regular version. This is a recipe from the Today Show, I just added a little extra veggies. I have made this with 3 or 4 layers as well as doing all zucchini layers, either way it is a great lightened-up version of lasagne! My husband and kids even prefer this to the regular version.
Number of Servings: 12

Ingredients

    1 lb. 93% lean ground beef
    1 medium onion, chooped
    1 zucchini, shredded
    3 medium carrots, shredded
    1 tsp minced garlic
    28 oz. jar Newman's Own Marinara sauce
    14 oz. can diced tomatoes in juice
    1 tsp. oregano
    2 tsp. basil
    32 oz. Sorrento Part-Skim ricotta chese
    3 egg whites
    1 Tbsp. dried parsley
    1 Zucchini sliced in 6 long slices
    6 oz. Lasanga noodles, uncooked
    1/3 cup Part-Skim mozzarella, shredded
    1/4 cup Fresh Parmesan cheese, grated

Directions

1. In a large saucepan brown beef, drain and return to pan. Add onions, cook for 2 minutes. Add shredded carrots and zucchini, cook until vegetables are crisp tender, about 2 minutes. Stir in marinara sauce, undrained tomatoes, garlic, basil, and oregano. Add salt and pepper to taste. Let simmer for about 15 minutes.

2. Preheat oven to 375 F (190 C)

3. When sauce is almost finished, slice zucchini in 4-6 long slices. In a bowl combine ricotta cheese, egg whites and parsely.

4. Put a thin layer of sauce on the bottom of 9x13 pan, just enough to coat. Place 3 lasagna noodles on top of sauce, top with a layer of cheese mixture, then another layer of sauce. Continue layering, replacing one noodle layers with sliced zucchini. Top with mozzarella and parmesan cheeses. Cover lightly with foil and bake 30 minutes. Uncover and bake an additional 15 minutes or until bubbly and cheese is browned .


**There should be 2-3 noodle layers and 1 zucchini layer, or substitute additional zucchini layers for noodles if you want, either way it is great! If not using as many noodles or any at all, drain some of the juice from the tomatoes so it will not be too watery.

The nutritional information is based on 1 zucchini layer and 3 noodle layers.

Number of Servings: 12

Recipe submitted by SparkPeople user HEALTHYBY2010.






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