Lasagne (Low Fat, Low Sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 305.3
- Total Fat: 16.2 g
- Cholesterol: 91.4 mg
- Sodium: 282.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.8 g
- Protein: 22.1 g
View full nutritional breakdown of Lasagne (Low Fat, Low Sodium) calories by ingredient
Introduction
Every once in a while, I get a longing for lasagna. This recipe eases that longing. Use spinach and zucchini instead of ground beef to make it even healthier Every once in a while, I get a longing for lasagna. This recipe eases that longing. Use spinach and zucchini instead of ground beef to make it even healthierNumber of Servings: 8
Ingredients
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6 pieces Gia Russa Whole Wheat Egg Lasagna
12 oz. Extra Lean Ground Beef
1 large yellow onion, chopped
2.5 cups Pomi Strained Tomatoes
4 cloves garlic, minced
1 Tbl. Oregano
1 tsp. Red Pepper Flakes
1/8 tsp salt
16 oz. Lowfat Ricotta Cheese
3 oz. Mozzarella Cheese, shredded
2 oz. Romano cheese, shredded
1 egg
1/4 cup parsley, minced
Directions
Preheat oven to 400°
In a large non-stick skillet, brown the ground beef. Add the onion, garlic, oregano, pepper, salt, and tomatoes. Bring to a simmer and let cook 15 minutes.
In a mixing bowl, combine cheeses, egg, and parsley. mix well.
Spray a 9x9 baking pan with cooking spray. Ladle in just enough of the tomato/beef mixture to cover the bottom of the pan. Cover with three lasagna noodles, slightly overlapped. Spread half the cheese mixture over this, then cover with sauce. Add another layer of noodles, then cheese, then sauce. Cover pan with foil and bake for 45-50 minutes, until bubbly. Remove from oven and let set for 15 minutes. Cut and serve with a side salad.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user GEORGEVW.
In a large non-stick skillet, brown the ground beef. Add the onion, garlic, oregano, pepper, salt, and tomatoes. Bring to a simmer and let cook 15 minutes.
In a mixing bowl, combine cheeses, egg, and parsley. mix well.
Spray a 9x9 baking pan with cooking spray. Ladle in just enough of the tomato/beef mixture to cover the bottom of the pan. Cover with three lasagna noodles, slightly overlapped. Spread half the cheese mixture over this, then cover with sauce. Add another layer of noodles, then cheese, then sauce. Cover pan with foil and bake for 45-50 minutes, until bubbly. Remove from oven and let set for 15 minutes. Cut and serve with a side salad.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user GEORGEVW.