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Healthified Lasagna

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe—see the comparison Check out this healthified spin on a classic Italian favorite—it lost the fat but not the flavor! From eatbetteramerica.

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(55 Ratings)

55 Ratings

5 Stars 51%

4 Stars 38%

3 Stars 5%

2 Stars 4%

1 Stars 2%

Member Reviews (31)
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Healthified Lasagna
  • PREP TIME

    30 Min

  • TOTAL TIME

    2 Hr 30 Min

  • SERVINGS

    12

 

9
uncooked lasagna noodles
1
lb extra-lean (at least 90%) ground beef
2
cloves garlic, finely chopped
1
jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/8
teaspoon ground red pepper (cayenne)
1 1/2
teaspoons dried basil leaves
1
egg
1
container (15 oz) reduced-fat ricotta cheese
2
cups shredded reduced-fat mozzarella cheese (8 oz)
1/3
cup shredded Parmesan cheese
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • 2 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.
  • 3 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.
  • 4 Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

To reduce the fat, we used extra-lean ground beef, light cheeses and only 1 egg instead of the 2. Basil and a touch of ground red pepper enhance the flavor.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 400mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 20g;
Percent Daily Value*:
  • Vitamin A 15 %;
  • Vitamin C 2 %;
  • Calcium 25 %;
  • Iron 10 %;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 2 1/2 Lean Meat;
  • 0 High-Fat Meat;
  • 0 Fat;
Carbohydrate Choices:
  • 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
What is healthified?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original

Here's the skinny
Before After
1 lb ground beef 1 lb extra-lean (at least 90%) ground beef
1 container (15 oz) ricotta cheese 1 container (15 oz) reduced-fat ricotta cheese
4 cups shredded mozzarella cheese (16 oz) 2 cups shredded reduced-fat mozzarella cheese (8 oz)
2 eggs 1 egg
1/2 cup shredded Parmesan cheese 1/3 cup shredded Parmesan cheese
2 teaspoons parsley flakes 1 1/2 teaspoons dried basil leaves
1/8 teaspoon ground red pepper (cayenne)
Nutritional Highlights
Calories
 
 
390 (before)
240 (after)
Fat
 
 
1/2 (before)
0 (after)
Saturated Fat
 
 
10 g (before)
4 1/2 g (after)
Sodium
 
 
700 mg (before)
400 mg (after)
Total Fat
 
 
19 g (before)
9 g (after)

Review & Comments

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1 - 3 of 31 Reviews View All
Posted 2/27/2012 10:26:58 AM REPORT ABUSE Lauravanduyne said:
Rating:
This was a great lasagna. I did change out the beef for ground turkey which tasted great and makes it healthier.
Posted 1/23/2012 4:48:57 PM REPORT ABUSE ccollins09 said:
Rating:
But this lasagna was really great! I used egg beaters instead of the egg (all I had in the fridge) and we found that we needed more noodles to cover each layer (about 1 1/2 more) and more sauce/meat. But like I said, I really enjoyed this recipe and will try it again!
Posted 11/23/2011 10:47:48 AM REPORT ABUSE CLUTTERCOLLECTOR said:
Rating:
WHILE THIS "HEALTHIFIED" RECIPE IS CERTAINLY A STEP IN THE RIGHT DIRECTION, IT COULD BE FURTHER IMPROVED BY SUBSTITUTING THE BEEF WITH GROUND CHICKEN, GROUND TURKEY OR EVEN A MEATLESS SUBSTITUTION. I WOULD ALSO RECOMMEND USING WHOLE WHEAT LASAGNA NOODLES AND COTTAGE CHEESE IN PLACE OF THE RICOTTA. ADDITIONALLY I RECOMMEND USING A LOW SODIUM, LOW-FAT PASTA SAUCE. I PERSONALLY FOUND A BETTER SAUCE IN THE ORGANIC SECTION OF MY LOCAL SUPERMARKET. HOPE THIS HELPS!
1 - 3 of 31 Reviews View All
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