Tag Archives: lasagna

Authentic Lasagna

Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – – until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.

Authentic Lasagna
Authentic Lasagna

6 servings
325 calories per serving

¾ lb. lean ground turkey
3 cloves garlic, minced
¼ c parsley
28 oz. can diced tomatoes with their juice
14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
8 oz. cam tomato sauce
6 oz. can tomato paste
2 t oregano flakes
1 t basil flakes
¼ t pepper
½ t salt
1 t onion powder
½ t garlic powder
2 c no fat cottage cheese
½ c grated parmesan
15 oz. no fat ricotta cheese
12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
2 c shredded mozzarella cheese
Fresh herbs – basil, parsley

Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.

Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs

Pesto Lasagna (Crock Pot)

The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

Pesto Lasagna (Crock Pot)
Pesto Lasagna (Crock Pot)

8 servings
395 calories per serving

4 c spinach, chopped coarsely
3 T water
2 c sliced mushrooms
1/2 c prepared low fat pesto
3/4 c shredded low fat mozzarella cheese
3/4 c shredded provolone cheese
15 oz. fat free ricotta cheese
1 large egg, lightly beaten
3/4 c grated parmesan cheese
25 oz. bottle marinara sauce
8 oz. tomato sauce
Salt and pepper
½ t garlic powder
9 oz. (12 noodles) no bake lasagna noodles
1/4 c packed basil leaves, chopped

Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – – add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

Spinach and Mushroom White Lasagna

The white sauce in this recipe is so very flavorful ! This is a perfect non traditional lasagna. Without using FiberGourmet lasagna noodles, this one comes in over the 400 calorie mark. Thanks again, FiberGourmet ! I couldn’t do it without you 🙂

Spinach and Mushroom White Lasagna
Spinach and Mushroom White Lasagna

6 servings
296 calories per serving

18 uncooked no boil FiberGourmet lasagna noodles
3 c skim milk
½ t oregano flakes
½ t basil flakes
1 t garlic powder
½ t onion powder
½ t salt
1 c chicken broth
3 T cornstarch
1/2 c grated parmesan cheese
1 lb. frozen spinach thawed and squeezed dry in a colander
½ c sliced green onions
4 oz. shredded low fat mozzarella cheese
2 c sliced mushrooms

Heat oven to 350 degrees. In a large pan combine milk and seasonings and bring to a boil. Combine starch and broth and slowly add to milk mix stirring constantly. Cook on medium 5 minutes or until bubbly, stirring constantly then stir in half the parmesan cheese. Spread ½ c sauce in a 13×9 pan and then layer in this way –

A bit of parm
A bit of parm
A dusting of parm

Cover with foil and bake 55 minutes or until hot and bubbly. Sprinkle with last ½ of the mozzarella and let stand 15 minutes.

No Bake Lasagna

Even my non-lasagna-loving kid had to have seconds of this one. It is just cheesy enough without that part being overpowering. Much like the physical layers of the lasagna, there are great flavor layers here since the cheese mix, zucchini mix and tomato mix are all flavored independently. This was a really superb dish !

No Bake Lasagna
No Bake Lasagna

4 servings
376 calories per serving

½ c low fat ricotta cheese
3 T parmesan cheese
3 T plus 2 t oil
Coarse salt
8 lasagna noodles broken in half
1 garlic clove, minced
2 pints grape tomatoes, halved
½ t red pepper flakes
2 zucchini, thinly sliced
½ t garlic powder
1 T basil leaves, torn

Mix cheeses and 2 t oil. Add salt and pepper. Cook lasagna noodles according to package instructions and then drain. Heat 2 T oil in a skillet and cook garlic and tomatoes with some salt and pepper and the crushed red pepper about 5 minutes. Transfer to a bowl and then add 1 T oil and zucchini to the skillet, season with garlic powder, and cook about 8 minutes then remove to a bowl and add basil. Place some tomatoes on plates and top with a noodle and a small spoonful of ricotta and a spoonful of zucchini and then some more tomatoes. Repeat layers twice and then top with the rest of the noodles and tomatoes and garnish with basil.

Lasagna (Crock Pot)

Even traditional lasagna lovers like this one – and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock.

Lasagna (Crock Pot)
Lasagna (Crock Pot)

8 servings
275 calories per serving

1 lb. lean ground beef
2 c diced eggplant
1 jar Paul Newman’s marinara sauce
1/4 t red pepper flakes
¼ t garlic powder
¼ t onion powder
¼ t basil flakes
1 c water
15 oz part skim ricotta cheese
1 T chopped parsley
1/4 c Egg Beaters
1 c shredded parmesan cheese (not grated, shredded)
8 no boil lasagna noodles

Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley. Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit. Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.

Here is a video of how to layer it up in the crock pot:

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