Low Fat Lasagna Recipe 🍽️
Description:
Indulge in the flavors of Italy without fretting about the fat content! This Low Fat Lasagna recipe offers a healthier twist to a classic favorite. Moreover, it’s versatile, as you can make it vegetarian by simply tweaking a few ingredients. With a preparation time of just 20 minutes and a total cook time of 1 hour and 20 minutes, this dish is perfect for weeknight dinners or potluck gatherings. Let’s dive into the delicious details!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 10
- Calories per Serving: 285.4
- Aggregated Rating: 5 ⭐
Ingredients:
- 1 cup fat-free chicken broth
- 1 egg
- 2 garlic cloves
- 2 cups part-skim mozzarella cheese
- 8 oz low-fat ricotta cheese
- 2 cups lean ground beef (vegetarian option: omit)
- 1/2 cup frozen chopped spinach
- 1 onion
- 1 cup fresh mushrooms
- 1/2 cup soy sauce
- Spaghetti sauce (quantity as desired)
- Lasagna noodles (quantity as desired)
Instructions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare Baking Pan: Lightly oil the bottom of your baking pan to prevent sticking.
- Prepare Sauce: In a bowl, mix one cup of chicken stock into the spaghetti sauce and set it aside for later use.
- Prepare Cheese Mixture: In another bowl, whisk the egg, then stir in the ricotta cheese and one cup of mozzarella. Add minced garlic, salt, and pepper to taste. Set aside.
- Prepare Beef Mixture: Brown the lean ground beef in a skillet, breaking it into small pieces as it cooks. Season with salt and pepper.
- Prepare Spinach and Vegetable Mixtures: Cook the frozen chopped spinach until it’s halfway done. Sauté the onion in 1/2 cup of chicken stock until translucent. Cook the mushrooms in the remaining 1/2 cup of chicken stock along with soy sauce and vinegar until all liquid is absorbed.
- Combine Ingredients: Mix together the cooked beef, spinach, onions, and mushrooms.
- Assemble Lasagna: Start by layering the bottom of the baking pan with sauce. Add a layer of uncooked lasagna noodles, followed by sauce, one-third of the cheese mixture, and one-third of the spinach/beef mixture. Repeat this layering process two more times, finishing off with the spinach mixture and the remaining sauce.
- Bake: Place the assembled lasagna in the preheated oven, uncovered, and bake for 45 minutes or until the liquid around the edges has been absorbed. Sprinkle the remaining mozzarella cheese on top and bake for an additional 15 minutes until golden and bubbly.
- Freezing Instructions: To freeze, bake the lasagna, allow it to cool, wrap it well, and label it. It can be frozen for up to 2 months. Alternatively, you can assemble the lasagna and freeze it without baking. When ready to serve, defrost overnight and bake until warmed through, or bake from frozen for 1 hour and 30 minutes.
Nutritional Information per Serving:
- Calories: 285.4
- Fat Content: 11.4g
- Saturated Fat Content: 6g
- Cholesterol Content: 81.7mg
- Sodium Content: 457.8mg
- Carbohydrate Content: 23.6g
- Fiber Content: 2g
- Sugar Content: 2.3g
- Protein Content: 22.1g
Keywords:
Meat, European, Kid Friendly, Potluck, Weeknight, Oven, Stove Top, Less than 4 Hours
This Low Fat Lasagna recipe is not just about reducing fat content; it’s also about savoring the rich flavors of Italy in a healthier way. Whether you’re hosting a gathering or enjoying a cozy family dinner, this dish is sure to be a hit!
