Easy low calorie lasagna?

Question

Preferably with low fat, and low sodium.

Answer 1

LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg oil
1 ½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.

Answer 2

Low-Calorie Turkey-Spinach Lasagna
Yield: 8 Servings

Ingredients

30 oz frozen chopped spinach (3box
16 oz lowfat ricotta cheese
2 c chopped cooked turkey
2 c or 15 oz jar spaghetti sauce
8 oz lowfat mozzarella cheese, sl
1/4 c grated parmesan cheese

Instructions

Thaw the spinach and squeeze out any liquid. Put about 1/3 of the
spinach in the bottom of a lightly oiled casserole. Spread half of
the ricotta over the spinach. Sprinkle on half of the turkey. spoon
on half of the spaghetti sauce. Top with half of the mozzarella
slices.

Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50
minutes or until browned.

1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9
grams carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium,
502 mg potassium, 62 mg cholesterol.

Answer 3

Vegan Lasagna Recipe

1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and drained well

Sauce (combine)

2 28 to 32 oz jar spaghetti sauce (no meat or cheese)

Filling:

1 to 2 pounds medium tofu, drained, but do not squeeze out the water. Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.

Add the following:

soy milk (as needed--see above)
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. dried basil
1/8 tsp. garlic powder
(or as much spices as you want--taste and decide)

Preheat oven to 350°F.

To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next, spoon 1/2 of the tofu mixture over noodles and top with all of the spinach (if using), add 1 cup of the sauce. Repeat. Press down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered. I put the noodles in three rows going down and one row across the top. This makes cutting easy, just put a sharp pancake turner between the rows of noodles and cut. The noodles you lay across the top are too long, just break off about an inch or two of the noodle. I use the extra broken pieces to add to the top layer as there is never enough noodles as for the other two layers.

Answer 4

LASAGNA (LOW CALORIE)

1 lb. ground veal or beef
1/4 c. minced onion
16 oz. tomato juice (cooked down to 1/2)
1 tsp. basil
1 tsp. parsley
1/4 tsp. oregano
4 oz. mozzarella cheese
Dash garlic
Dash pepper
4 oz. mushrooms, drained
6 oz. cottage cheese
14 oz. pkg. chopped spinach, thawed & drained

Brown onion and meat. Add tomato sauce, spiced and mushrooms. Squeeze liquid from spinach and combine cottage cheese and spinach. Cut cheese in strips and layer spinach, meat, then cheese, ending with hard cheese. Use 9 x 11 inch dish. Bake at 375 degrees for 15-20 minutes. Serve hot.

Answer 5

This is a very good and different lasagne.....

Hearty Vegetarian Lasagne
Prep: 15 min / Cook: 45 min
Per serving: Cal: 321, Total fat: 9g

Tofu is a well-kept secret in this delicious and satisfying pasta bake

6 (51/2 ounces total) lasagne noodles
2 tsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/2 pound mushrooms, thinly sliced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
11/2 tsp grated lemon zest
11/2 tsp salt
1/2 tsp pepper
1 pound silken tofu
1/2 cup low-fat (1%) cottage cheese
1/2 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 can (8 ounces) no-salt-added tomato sauce
4 tbsp no-salt-added tomato paste
1 egg
2 egg whites

1. Preheat the oven to 350 deg F. In a large pot of boiling water, cook the lasagne noodles according to package directions until firm-tender. Drain.

2. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until soft. Add the mushrooms and saute for 4 minutes or until they begin to give up their juices. Add the spinach and cook, stirring, until no liquid remains. Transfer to a medium bowl and add the lemon zest, 3/4 tsp of salt, and 1/4 tsp of the pepper. Toss well.

3. In food processor, combine the tofu, cottage cheese, ricotta, 6 tbsp of the Parmesan, the tomato sauce, tomato paste, whole egg, egg whites, the remaining 3/4 tsp salt, and remaining 1/4 tsp pepper, and process to a smooth puree.

4. Spray a 7 x 11-inch glass baking dish with nonstick cooking spray. Line the bottom with 2 of the lasagne noodles. Spoon half of the spinach mixture and one-third of the tofu mixture over the noodles. Make another layer of noodles, the remaining spinach mixture, and another one-third of the tofu mixture. Top with the remaining lasagne noodles and the remaining tofu mixture. Sprinkle the remaining 2 tbsp Parmesan on top. Bake for 30 minutes or until hot. Serves 6.

~~~~~ Enjoy! ~~~~~ Good luck! ~~~~~ _;-)

Answer 6

Lasagna and low cal just doesn't go together.

There is a killer lasagna recipe on this site you may want to try.

Answer 7

Chicken / Ham Lasagna from Cooking Light - not as good as the full fat version, but still delicious with only 7 g of fat per serving. Feel free to substitute the Chicken / Ham for fresh veggies.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1142008&package_id=1152639

Answer 8

Low calorie? Low fat? Low sodium? They are all different things. The only way to achieve all of that is to just not eat it. Though it is good to be a bit mindful...... its being shown over and over that you can eat what you wish. Just not a lot of it.

Answer 9

the only thing i can think of is to use low fat cheese, lean meat, no salt and put as much fresh veggies as possible...

Answer 10

Veggie Lasagna Florentine

1 (16 ounce) package lasagna noodles
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
1 pinch brown sugar
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
1 pound shredded mozzarella cheese

(1) Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
(2) 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, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
(3) 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.
(4) Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 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.
(5) Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

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INGREDIENTS
6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese

DIRECTIONS
1. Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
2. In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
3. To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
4. In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.