Kim's Healthy Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 437.1
- Total Fat: 12.4 g
- Cholesterol: 124.8 mg
- Sodium: 807.4 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 7.6 g
- Protein: 39.9 g
View full nutritional breakdown of Kim's Healthy Lasagna calories by ingredient
Introduction
A lower fat, lower calorie version of your traditional favorite. A lower fat, lower calorie version of your traditional favorite.Number of Servings: 4
Ingredients
-
6 oz whole wheat lasagna noodles (6 noodles)
1 zucchini
1 cup sliced fresh mushrooms
1/8 cup chopped fresh onion
1 tsp finely minced fresh garlic
8 oz lean ground turkey
1/2 T extra virgin olive oil
1 can no salt added diced tomatoes (14.5 oz), drained well
2.5 c marinara sauce
1 tsp. crushed red pepper flakes
1 1/3 c. non fat cottage cheese
1 c. 2% mozzarella cheese
1 tsp. garlic powder
Directions
Bring a large pot of water to a boil and add noodles. Boil until soft, but not completely done through. Remove from pot and allow to cool.
Meanwhile, heat oil in a large skillet. Add zucchini, onion, garlic, and ground turkey. Cook until turkey is done. Add well drained canned tomatoes. Cook approximately 5 minutes more. Add marinara and crushed red pepper flakes and heat through.
In a separate bowl, combine cottage cheese, 3/4 c. of the mozzarella cheese, and the garlic powder.
Spray a 5 inch by 9 inch loaf pan with non-stick cooking spray. Place two tablespoons of the marinara sauce mixture on the bottom of the pan and spread to cover. Place two of the cooked lasagna noodles across the pan. Trim the ends to fit the pan, saving the scraps to use for the final layer. Place 1/3 of the marinara mixture on top and spread evenly to cover. Place 1/3 of the cottage cheese mixture on top of this, and spread evenly. Repeat the layers twice beginning with the noodles. (Save a few tablespoons of the marinara mixture.) Add the trimmed noodles to the top, then spread the leftover marinara on top and cover with remaining 1/4 c. of mozzarella. Spray aluminum foil with non-stick spray and cover pan.
Bake at 350 degrees for 1 hour.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user K_MARTIN1210.
Meanwhile, heat oil in a large skillet. Add zucchini, onion, garlic, and ground turkey. Cook until turkey is done. Add well drained canned tomatoes. Cook approximately 5 minutes more. Add marinara and crushed red pepper flakes and heat through.
In a separate bowl, combine cottage cheese, 3/4 c. of the mozzarella cheese, and the garlic powder.
Spray a 5 inch by 9 inch loaf pan with non-stick cooking spray. Place two tablespoons of the marinara sauce mixture on the bottom of the pan and spread to cover. Place two of the cooked lasagna noodles across the pan. Trim the ends to fit the pan, saving the scraps to use for the final layer. Place 1/3 of the marinara mixture on top and spread evenly to cover. Place 1/3 of the cottage cheese mixture on top of this, and spread evenly. Repeat the layers twice beginning with the noodles. (Save a few tablespoons of the marinara mixture.) Add the trimmed noodles to the top, then spread the leftover marinara on top and cover with remaining 1/4 c. of mozzarella. Spray aluminum foil with non-stick spray and cover pan.
Bake at 350 degrees for 1 hour.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user K_MARTIN1210.