SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
SKINNY ROASTED-VEGETABLE LASAGNA
Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
- Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
- Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
- Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
- Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
SKINNY LASAGNA
I got this ages ago from Midwest Living magazine. Even my mushroom-hating husband and picky kids like it. It isn't quick, but it's worth it for healthy lasagna.
Provided by wife2abadge
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
- Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
- Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
- In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
- Cook the lasagna noodles just til tender, drain, and rinse with cold water.
- Spray an 11x7x2 inch baking dish with nonstick spray coating.
- Arrange 3 of the lasagna noodles in the bottom (trim to fit).
- Spread with half of the ricotta mixture.
- Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
- Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
- Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Bake 35 minutes at 350 degrees.
- Remove and sprinkle with reserved mozzarella.
- Return to ove and bake 5-10 minutes more.
- Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 386.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 60.3, Sodium 918, Carbohydrate 35.1, Fiber 3.4, Sugar 9.8, Protein 26
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