Low-fat Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 561.7
- Total Fat: 19.0 g
- Cholesterol: 90.2 mg
- Sodium: 1,817.6 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 7.0 g
- Protein: 48.1 g
View full nutritional breakdown of Low-fat Lasagna calories by ingredient
Introduction
I was delighted to find that low-fat cottage cheese makes a perfect substitute for ricotta and doesn't taste "low-fatty" at all! I left out most of the herbs and spices I used (mostly Italian) so you can do-it-yourself. I was delighted to find that low-fat cottage cheese makes a perfect substitute for ricotta and doesn't taste "low-fatty" at all! I left out most of the herbs and spices I used (mostly Italian) so you can do-it-yourself.Number of Servings: 6
Ingredients
-
Half a box of lasagna noodles
1 large can tomato puree
4 fresh tomatoes
3/4 lb. lean ground turkey
1 16 oz. tub low-fat cottage cheese
1/4 cup grated parmesan cheese
2 cups (1 bag) shredded part-skim mozzarella cheese
salt, pepper, and other seasonings to taste
Directions
Makes six to eight servings.
Preheat oven to 375 degrees F.
1) Cook the noodles according to the box. They should be quite al dente, or slightly underdone, as they will bake in the oven and become softer.
2) Brown the turkey until it is still a little pink (again, it will cook further in the oven) and drain.
3) Heat the tomato puree in a large saucepan over medium-low heat, Stirring frequently to avoid splatter. Add the chopped fresh tomatoes and turkey.
4) In a medium-sized bowl, mix the parmesan, cottage cheese, and half or a little more than half of the mozzarella.
5) Spray a baking dish with cooking spray and layer the casserole as follows: sauce, noodles, cheese mixture. Repeat until the last of the noodles are used, then put the last of the sauce over the noodles and top with the remaining mozzarella.
6) Bake for 30 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user RYANHD.
Preheat oven to 375 degrees F.
1) Cook the noodles according to the box. They should be quite al dente, or slightly underdone, as they will bake in the oven and become softer.
2) Brown the turkey until it is still a little pink (again, it will cook further in the oven) and drain.
3) Heat the tomato puree in a large saucepan over medium-low heat, Stirring frequently to avoid splatter. Add the chopped fresh tomatoes and turkey.
4) In a medium-sized bowl, mix the parmesan, cottage cheese, and half or a little more than half of the mozzarella.
5) Spray a baking dish with cooking spray and layer the casserole as follows: sauce, noodles, cheese mixture. Repeat until the last of the noodles are used, then put the last of the sauce over the noodles and top with the remaining mozzarella.
6) Bake for 30 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user RYANHD.
