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World’S Best Low-Fat Low-Cal Lasagna

World's Best Low-Fat Low-Cal Lasagna recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 28.7
Dietary: Vegetarian
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
  • 1 package Uncooked lasagna noodles
Directions
  1. 1
    Preheat your oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
  2. 2
    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.
  3. 3
    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.
  4. 4
    In a mixing bowl, combine part-skim ricotta cheese, an egg, fresh parsley, and a pinch of nutmeg. Mix until smooth.
  5. 5
    Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce.
  6. 6
    Spread half of the ricotta mixture evenly over the noodles. Add a layer of sautéed spinach or zucchini slices if using.
  7. 7
    Spoon half of the remaining tomato sauce over the vegetables and ricotta. Repeat the layers: noodles, remaining ricotta, remaining vegetables, and remaining sauce.
  8. 8
    Sprinkle low-moisture mozzarella cheese and a small amount of parmesan over the top layer.
  9. 9
    Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  10. 10
    Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
  11. 11
    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.

Keywords: lasagna, low-fat, low-calorie, healthy, italian, pasta, vegan, vegetarian, dinner, comfort food, baked, tomato sauce, noodles
Read it online: https://www.chefs-mate.com/recipe/worlds-best-low-fat-low-cal-lasagna/