Light and Lazy Lasagna Recipe

Looking for an easy Light and lazy Lasagna recipe? Learn how to make Light and lazy Lasagna using healthy ingredients.


Submitted by gottadig

Makes 10 servings



Secrets of Fat-Free Cooking, p. 108

Recipe Ingredients for Light and lazy Lasagna

12 oz lasagna noodles
2 cups reduced-fat mozzarella cheese, shredded
1/4 cup grated nonfat Parmesan cheese
18 oz nonfat ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated nonfat Parmesan cheese
2 tablespoons chopped fresh parsley
8 oz lean ground turkey
2 pounds tomato sauce, unsalted, canned
1 pound tomatoes, unsalted, crushed, canned
2 tablespoons tomato paste
2 cups sliced fresh mushrooms
1 medium onion, chopped
1 1/2 teaspoons garlic, crushed
2 1/2 teaspoons Italian seasoning, dried

Recipe Directions for Light and lazy Lasagna

  1. This lasagna is "lazy" because you don't cook the noodles before layering them in the pan. You can also prepare this entree to the point of baking several hours--or even a day--in advance, and then refrigerate it until it's time to pop the dish into the oven.

  2. 1. to make the sauce, place the gound meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain off any fat. (If the meat is 96% lean, there will be no fat to drain.)

  3. 2. Add all of the remaining sauce ingredients to the browned meat, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until the vegetables are tender. Set aside.

  4. 3. To make the filling, combine all of the filling ingredients in a large bowl, and stir to mix well. Set aside.

  5. 4. To assemble the lasagna, coat a 9-x-13-inch baking pan with nonstick cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise. Allow a little space between the noodles for expansion. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan.)

  6. 5. Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella, and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella, and sauce layers. Finally, top with the remaining noodles, sauce, Parmesan, and mozzarella.

  7. 6. Cover the pan with aluminum foil, and bake at 350 F. for 45 minutes. Remove the foil, and bake for 15 additional minutes, or until the edges are bubbly and the top is browned. Remove the dish from the oven, and let sit for 5 minutes before cutting and serving.

Categories

Cheese, Chicken, Pasta, First Course

Nutrition Facts
Serving Size 324.6g
Amount Per Serving
Calories
354
Calories from Fat
120
% Daily Value*
Total Fat
13.3g
20%
Saturated Fat
7.1g
36%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
851mg
35%
Potassium
621mg
18%
Total Carbohydrates
32.3g
11%
Dietary Fiber
2.4g
10%
Sugars
6.7g
Protein
27.5g
Vitamin A 23% Vitamin C 25%
Calcium 40% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in calcium
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