Does anybody have a good, healthy lasagna recipe?
I’m making lasagna tonight, and I want a good, healthy recipe for lasagna. I need ideas, all the ones I look at, they all look the same. :/
Best answer:
Answer by cookingkay1955
Broccoli Lasagna
Makes 8 servings
Ingredients
1 tablespoon CRISCO® Oil* plus additional for oiling
1 cup chopped onion
3 cloves garlic, minced
1 can (14-1/2 ounces) no salt added tomatoes, undrained and chopped
1 can (8 ounces) no salt added tomato sauce
1 can (6 ounces) no salt added tomato paste
1 cup thinly sliced fresh mushrooms
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1-1/2 cups lowfat cottage cheese
1 cup (4 ounces) shredded low moisture part-skim mozzarella cheese, divided
6 lasagna noodles, cooked (without salt or fat) and well drained
3 cups chopped broccoli, cooked and well drained
1 tablespoon grated Parmesan cheese
*Use your favorite Crisco Oil.
1. Heat oven to 350°F. Oil 11-3/4×7-1/2×2-inch baking dish lightly.
2. Heat 1 tablespoon oil in large saucepan on medium heat. Add onion and garlic. Cook and stir until tender. Stir in tomatoes, tomato sauce, tomato paste, mushrooms, parsley, vinegar, oregano, basil, bay leaf, salt and crushed red pepper. Bring to a boil. Reduce heat to low. Cover. Simmer 30 minutes, stirring occasionally. Remove bay leaf.
3. Combine cottage cheese and 1/2 cup mozzarella cheese in small bowl. Stir well.
4. Place 2 lasagna noodles in bottom of baking dish. Layer with one cup broccoli, one-third of the tomato sauce and one-third of the cottage cheese mixture. Repeat layers. Cover with foil.
5. Bake at 350°F for 25 minutes. Uncover. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 10 minutes or until cheese melts. Do not overbake. Let stand 10 minutes before serving.
© Crisco is a registered trademark of The J.M. Smucker Company
Nutrients per Serving
(1 lasagna wedge (1/8 of total recipe))
Calories 201
Calories from Fat 24 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Carbohydrate 25 g
Fiber 4 g
Protein 14 g
Sodium 439 mg
Dietary exchanges
1 Starch
2 Vegetable
1 Meat
1/2 Fat
Vegetarian Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition facts per serving:
calories: 250
total fat: 6g
saturated fat: 3g
cholesterol: 42mg
sodium: 411mg
carbohydrate: 31g
fiber: 4g
protein: 19.5g
vitamin A: 30%
vitamin C: 77%
calcium: 49%
iron: 11%
starch: 1diabetic exchange
vegetables: 2.5diabetic exchange
lean meat: 2diabetic exchange
Slimmed Down Lasagne
1 Pkg. lasagne — (16 oz.) uncooked
2 Cups part-skim ricotta or lowfat cottage cheese — (1 lb.)
2 Cups shredded part-skim mozzarella cheese — (8 oz.) divided
1 egg or egg substitute equivalent
1 Tablespoon dried parsley flakes
1 Teaspoon garlic powder
1 Jar Ragú Light Pasta Sauce – Garden Harvest — (27 1/2 oz.)
4 Tablespoons grated Parmesan cheese
Cook pasta according to package directions; drain. Lay flat on foil to
cool. Heat oven to 375 degrees F.
In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese,
egg, parsley and garlic powder.
In 13 x 9 x 2-inch baking dish, spread 1/4 cup sauce. Arrange 4 pasta
pieces lengthwise over sauce, overlapping edges. Spread one-third cheese
mixture over pasta; sprinkle with 1 tablespoon Parmesan cheese. Spread 2/3
cup sauce evenly over cheese layer.
Repeat layers TWICE, beginning and ending with pasta. Spread remaining
sauce over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil.
Bake 50 minutes, or until hot and bubbly. Let stand 10 minutes before
cutting.
12 servings (each piece about 3 x 3 1/2 inches)
Nutrition Information per Serving: Calories: 240, Carbohydrate: 27 g.,
Fat: 8 g., Protein: 15 g., Cholesterol: 40 mg. Sodium: 390 mg
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The recipes are pretty much standard. Things you can do to reduce the fat are :
Use ground turkey or chicken instead of beef or pork
Use low fat cottage cheese instead of ricotta cheese
Use low fat mozzarella instead of whole fat
Use whole grain lasagna noodles-they can be found in most grocery stores now
Or try a vegetarian filling-using mushrooms, zucchini and yellow squash
1 (16 ounce) package lasagna noodles (you can try to find whole grain noodles to make it more healthy)
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container nonfat cottage cheese
2 eggs
3 tablespoons dried basil, divided
1/4 cup grated Parmesan cheese (use a low fat cheese)
1 pound (16oz) shredded mozzarella cheese (use a low fat cheese
Put lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes. (you can also buy oven ready noodles and then skip this step)
Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil. (I like to add some cheese to the top also)
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
This recipe is about 10 servings. So you will probably have some yummy healthy left overs.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_164725,00.html
This recipe is very healthy because it uses turkey instead of ground beef and it is unique because it has plantains in it.
I always get rave reviews for this lasagna recipe:
Lasagna with Italian sausage/Ground Beef
http://www.epicurious.com/recipes/food/views/3152
I usually just use ground beef, then cut back on the ricotta.