Substitutions, like reduced-fat cheese instead of whole cheese, lower fat and calories compared to traditional lasagna recipes.

Servings and Times
Servings6-8
Ingredients and Preparation
IngredientsMeasures
Lasagna noodles1 box
Extra lean ground beef (93% lean) or lean ground turkey1 pound
Chopped onion½ cup
Mushrooms, optional8 ounces
Spaghetti sauce (no fat added)1 jar
Garlic powder1 teaspoon
Salt½ teaspoon
Dried leaf oregano, crumbled1 teaspoon
Dried leaf basil, crumbled½ teaspoon
Part-skim ricotta cheese1 ½ cups
Reduced-fat Montery Jack cheese2 cups
Reduced-fat Parmesan cheese¾ cup
  1. Directions
  2. Cook lasagna noodles according to package directions; drain and set aside.
  3. Preheat oven to 350°F.
  4. In a large skillet, brown beef, onion, and mushrooms.

    Tip: Don't forget to drain the fat from the meat after you brown it.

  5. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
  6. In a 2-quart buttered baking dish (about 11x7x2 inches), layer noodles, meat and sauce mixture, 1/3 of the ricotta, Monterey Jack, and Parmesan cheeses. Repeat layers twice.

    Tip: Use cooking spray instead of butter to grease the dish.

  7. Bake lasagna for 30 minutes or until thoroughly heated and bubbly.
  8. Let stand for 8 to 10 minutes before cutting and serving.