This World’s Best Low-Fat Low-Cal Lasagna reimagines the traditional heavy dish by swapping out high-calorie ingredients for nutritious alternatives without sacrificing flavor. Layers of tender no-boil noodles are nestled between a rich, slow-simmered tomato sauce made with fresh herbs and a creamy, lightened-up ricotta mixture. The dish is packed with fibrous vegetables like spinach and zucchini, adding moisture and depth. It offers all the satisfying, hearty textures of classic lasagna but with a much lighter footprint. Perfect for weeknight dinners when you crave comfort food, or for potlucks where you want to impress with both taste and health-conscious choices. It reheats beautifully, making it a fantastic meal-prep option for the whole family.
World’S Best Low-Fat Low-Cal Lasagna
Description
This World's Best Low-Fat Low-Cal Lasagna reimagines the traditional heavy dish by swapping out high-calorie ingredients for nutritious alternatives without sacrificing flavor. Layers of tender no-boil noodles are nestled between a rich, slow-simmered tomato sauce made with fresh herbs and a creamy, lightened-up ricotta mixture. The dish is packed with fibrous vegetables like spinach and zucchini, adding moisture and depth. It offers all the satisfying, hearty textures of classic lasagna but with a much lighter footprint. Perfect for weeknight dinners when you crave comfort food, or for potlucks where you want to impress with both taste and health-conscious choices. It reheats beautifully, making it a fantastic meal-prep option for the whole family.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
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In a large saucepan, heat olive oil over medium heat. Add diced onions, garlic, and mushrooms, sautéing until softened and fragrant, about 5-7 minutes.
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Stir in crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Simmer the sauce for 15 minutes to allow flavors to meld, stirring occasionally.
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In a mixing bowl, combine part-skim ricotta cheese, an egg, fresh parsley, and a pinch of nutmeg. Mix until smooth.
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Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce.
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Spread half of the ricotta mixture evenly over the noodles. Add a layer of sautéed spinach or zucchini slices if using.
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Spoon half of the remaining tomato sauce over the vegetables and ricotta. Repeat the layers: noodles, remaining ricotta, remaining vegetables, and remaining sauce.
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Sprinkle low-moisture mozzarella cheese and a small amount of parmesan over the top layer.
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Cover the dish tightly with aluminum foil. Bake for 25 minutes.
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Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
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Remove from the oven and let the lasagna rest for 10-15 minutes before slicing. This helps the layers set for cleaner cuts.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 28.7kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 4.5mg2%
- Sodium 119.8mg5%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the ricotta with a tofu-based ricotta alternative and omit the egg. Use nutritional yeast in place of parmesan.
This lasagna freezes well. Assemble the dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding an extra 10-15 minutes to the covered baking time.
If your lasagna seems dry during baking, sprinkle a tablespoon or two of water or vegetable broth over the top before covering with foil.
Letting the lasagna rest after baking is crucial; it prevents the layers from sliding apart when you serve it.
