When it comes to delicious and healthy eating, there’s no better comfort food than a warm, satisfying dish of lasagna. But why can’t we have our cake and eat it too? Enter: lowfat lasagna! With its rich flavors and creamy sauces, this Italian staple doesn’t have to mean sacrificing taste for nutrition. In fact, many lowfat lasagna recipes use clever substitutions and flavorful ingredients to create a healthier version of the classic dish.
In this article, we’ll explore 18 delicious lowfat lasagna recipes that are sure to please even the pickiest eaters. From vegetarian options like Spinach and Mushroom Lowfat Lasagna and Zucchini and Eggplant Lowfat Lasagna, to meat-based options like Turkey and Ricotta Lowfat Lasagna and Whole Wheat Lowfat Lasagna with Lean Ground Beef, we’ve got you covered. Whether you’re looking for a vegan option or a seafood-inspired twist, there’s something on this list for everyone.
So go ahead, indulge in the rich flavors of lasagna without the guilt – your taste buds (and your diet) will thank you!
Spinach and Mushroom Lowfat Lasagna
A delicious and healthy twist on the classic lasagna recipe, this spinach and mushroom version is a must-try for those looking to cut down on calories without sacrificing flavor.
Ingredients:
– 8 lasagna noodles
– 1 cup frozen chopped spinach, thawed and drained
– 1 cup sliced mushrooms (button or cremini)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup part-skim ricotta cheese
– 1/2 cup grated reduced-fat mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes. Add onion and garlic; cook for an additional 2 minutes.
4. Stir in spinach and cook until wilted. Season with salt and pepper to taste.
5. In a separate bowl, combine ricotta cheese and mozzarella cheese.
6. Assemble the lasagna by spreading a layer of spinach mixture on the bottom of a 9×13-inch baking dish. Arrange 4 cooked noodles on top. Spread half of the ricotta-mozzarella mixture over the noodles, followed by half of the remaining spinach mixture. Repeat layers one more time.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Zucchini and Eggplant Lowfat Lasagna
Elevate the humble lasagna with this creative take, featuring summer’s best vegetables – zucchini and eggplant. This low-fat version still packs plenty of flavor without sacrificing an ounce of comfort.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 jar (28 oz) crushed tomatoes
Instructions:
1. Preheat oven to 375°F.
2. Cook zucchini and eggplant slices in a little water until tender, then set aside.
3. In a large skillet, sauté onion and garlic until softened. Add crushed tomatoes, basil, oregano, salt, and pepper; simmer for 10 minutes.
4. Assemble lasagna by layering cooked vegetables, ricotta cheese mixture (mix ricotta with mozzarella and Parmesan), and tomato sauce.
5. Top with remaining mozzarella and bake for 30-35 minutes or until golden brown.
Cook Time: 45-50 minutes
Turkey and Ricotta Lowfat Lasagna
This lightened-up lasagna recipe combines the flavors of turkey and ricotta cheese with layers of whole wheat pasta, spinach, and tomato sauce. A perfect option for a healthier yet satisfying meal.
Ingredients:
– 1 pound ground turkey breast
– 8 oz low-fat ricotta cheese
– 1 cup whole wheat lasagna noodles
– 2 cups marinara sauce (low-sodium)
– 1 cup frozen spinach, thawed and drained
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground turkey breast until browned, breaking into small pieces as it cooks. Drain excess fat.
4. In a separate bowl, combine ricotta cheese, spinach, Parmesan cheese, and beaten egg. Mix well.
5. Assemble lasagna by layering cooked noodles, marinara sauce, turkey mixture, and ricotta mixture in a 9×13-inch baking dish. Top with additional marinara sauce and grated Parmesan cheese.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cook Time: 30-35 minutes
Vegan Tofu and Spinach Lowfat Lasagna
Vegan Tofu and Spinach Lowfat Lasagna Recipe Summary:
Create a flavorful and nutritious vegan lasagna by layering tender tofu, wilted spinach, and low-fat ricotta substitute, all wrapped in whole-grain noodles.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1 cup low-fat vegan ricotta substitute (such as soy or almond-based)
– 8-10 whole-grain lasagna noodles
– 1 cup marinara sauce (homemade or store-bought)
– 1/4 cup nutritional yeast
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté the spinach with a pinch of salt until wilted.
4. In a separate mixing bowl, combine tofu, low-fat ricotta substitute, and nutritional yeast. Season with salt and pepper.
5. Assemble the lasagna by spreading marinara sauce on the bottom layer, followed by noodles, tofu mixture, wilted spinach, and repeat for 3 layers.
6. Top with remaining noodles and sauce.
7. Cover with aluminum foil and bake for 45 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes.
Cooking Time: 55-60 minutes
Whole Wheat Lowfat Lasagna with Lean Ground Beef
This hearty lasagna recipe combines the flavors of lean ground beef, sautéed onions and garlic, and a blend of mozzarella and ricotta cheese, all wrapped in whole wheat pasta. A healthier take on a classic dish.
Ingredients:
– 1 lb lean ground beef
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups cooked whole wheat lasagna noodles
– 1 cup reduced-fat ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. In a large bowl, combine cooked lasagna noodles, lean ground beef mixture, reduced-fat ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Lowfat Lasagna with Roasted Red Peppers and Goat Cheese
This recipe combines the flavors of roasted red peppers and creamy goat cheese to create a delicious and healthy twist on traditional lasagna. The result is a rich and satisfying dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz whole wheat lasagna noodles
– 2 cups roasted red pepper strips (see note)
– 1 cup lowfat ricotta cheese
– 1/2 cup crumbled goat cheese
– 1 egg, beaten
– 1 tsp dried basil
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, goat cheese, egg, and basil. Mix well.
4. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the ricotta-goat cheese mixture over the noodles, followed by half of the roasted red peppers.
6. Repeat layers: noodles, marinara sauce, ricotta-goat cheese mixture, and red peppers.
7. Top with remaining marinara sauce and sprinkle with grated Parmesan cheese (optional).
8. Bake for 35-40 minutes or until hot and bubbly.
Note: To roast red peppers, preheat oven to 425°F. Place peppers on a baking sheet and drizzle with olive oil. Roast for 30-40 minutes or until skin is blistered and charred. Remove from oven and let cool. Peel off skin and slice into strips.
Pumpkin and Sage Lowfat Lasagna
This fall-inspired lasagna combines the warmth of pumpkin with the earthiness of sage, all while keeping calories in check. Perfect for a comforting yet lighter meal.
Ingredients:
– 8 oz whole wheat lasagna noodles
– 1 small pumpkin (about 2 cups), cooked and mashed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups lowfat ricotta cheese
– 1 cup grated reduced-fat mozzarella cheese
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add mashed pumpkin, ricotta cheese, and sage; stir well.
5. Assemble lasagna by layering cooked noodles, pumpkin mixture, and mozzarella cheese.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Lowfat Chicken and Broccoli Lasagna
A healthier twist on a classic Italian dish, this low-fat lasagna recipe combines the flavors of chicken, broccoli, and ricotta cheese without sacrificing taste. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 3 cups broccoli florets
– 8 lasagna noodles
– 2 cups low-fat ricotta cheese
– 1 cup part-skim mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté broccoli and chicken with olive oil until tender.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, salt, and pepper.
5. Assemble the lasagna by layering cooked noodles, chicken-broccoli mixture, and ricotta cheese mixture.
6. Top with mozzarella cheese and bake for 30-35 minutes or until golden brown.
Cooking Time: 45-50 minutes
Portobello Mushroom and Kale Lowfat Lasagna
Portobello Mushroom and Kale Low-Fat Lasagna: A Hearty, Healthy Twist on a Classic Favorite
This recipe combines the earthy flavor of Portobello mushrooms with the nutritional powerhouse of kale to create a deliciously low-fat lasagna that’s perfect for a weeknight dinner.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced
– 2 cups fresh kale, chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 8 whole wheat lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Add chopped kale and cook until wilted.
5. In a separate bowl, combine ricotta cheese, egg, salt, and pepper.
6. Assemble the lasagna by spreading a layer of sauce on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then the mushroom-kale mixture, and finally a layer of mozzarella cheese.
7. Repeat steps 6-7 two more times, finishing with a layer of mozzarella cheese on top.
8. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Lowfat Lasagna with Light Alfredo Sauce
This recipe offers a lighter take on the classic lasagna dish, using low-fat ingredients and a creamy light Alfredo sauce. Perfect for those looking to indulge in a satisfying meal without breaking the calorie bank.
Ingredients:
– 8 lasagna noodles
– 1 cup cooked ground turkey or beef (90% lean)
– 1 cup lowfat ricotta cheese
– 1 cup shredded mozzarella cheese (part-skim)
– 1/2 cup grated Parmesan cheese
– 1 cup light Alfredo sauce (homemade or store-bought)
– 1 cup frozen spinach, thawed and drained
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine ground turkey or beef, ricotta cheese, mozzarella cheese, Parmesan cheese, and spinach. Season with salt and pepper.
4. Spread a thin layer of light Alfredo sauce on the bottom of a 9×13-inch baking dish.
5. Assemble lasagna by layering noodles, meat mixture, and remaining light Alfredo sauce.
6. Top with mozzarella cheese and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Artichoke and Sun-Dried Tomato Lowfat Lasagna
This creamy and flavorful lasagna combines the sweetness of artichokes with the savory taste of sun-dried tomatoes, all wrapped up in a low-fat package.
Ingredients:
– 8 lasagna noodles
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup sun-dried tomatoes, packed in oil and drained
– 1 cup ricotta cheese
– 1/2 cup shredded reduced-fat mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine artichoke hearts, sun-dried tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
4. Spread half of the lasagna noodles in a 9×13-inch baking dish. Top with half of the artichoke mixture, followed by half of the remaining mozzarella cheese.
5. Repeat layers, finishing with the remaining mozzarella cheese on top.
6. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Lowfat Seafood Lasagna with Shrimp and White Wine Sauce
This recipe combines the flavors of shrimp, garlic, and white wine with a light and creamy sauce, all wrapped up in a low-fat lasagna dish. Perfect for a special occasion or a weeknight dinner.
Ingredients:
– 8 oz. lasagna noodles
– 1 lb. large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1 cup white wine
– 1 cup low-sodium chicken broth
– 1/4 cup grated Parmesan cheese
– 1 tsp. dried basil
– 1/2 cup low-fat ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions.
3. In a large skillet, sauté shrimp, garlic, white wine, and chicken broth until the shrimp are pink and cooked through.
4. Combine ricotta cheese, Parmesan cheese, and basil in a bowl.
5. Assemble lasagna by layering noodles, seafood mixture, and cheese mixture.
6. Top with mozzarella cheese and bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Butternut Squash and Spinach Lowfat Lasagna
Transform classic lasagna into a healthier, flavorful dish with roasted butternut squash and wilted spinach.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 1 cup low-fat ricotta cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried basil
– Salt and pepper to taste
– 8-10 whole wheat lasagna noodles
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh.
3. Cook the lasagna noodles according to package instructions. Drain and set aside.
4. In a skillet, wilt the spinach with 1 tsp of olive oil and salt to taste.
5. Combine the roasted squash, ricotta cheese, egg, basil, salt, and pepper in a bowl.
6. Assemble the lasagna by spreading a layer of squash mixture on the bottom, followed by noodles, mozzarella cheese, and Parmesan cheese. Repeat until all ingredients are used.
7. Top with the wilted spinach and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Lowfat Lasagna with Turkey Sausage and Fennel
This recipe combines the flavors of turkey sausage and fennel with a healthier twist on traditional lasagna. The result is a delicious, low-fat dish that’s perfect for a weeknight dinner.
Ingredients:
– 1 pound ground turkey sausage
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 bulb fennel, sliced
– 1 can (28 oz) crushed tomatoes
– 1 cup low-fat ricotta cheese
– 8 lasagna noodles
– 1 cup shredded part-skim mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until browned, about 5 minutes.
3. Add onion, garlic, and fennel; cook until vegetables are tender, about 5 minutes.
4. In a separate pot, combine crushed tomatoes and cooked sausage mixture.
5. Cook lasagna noodles according to package instructions.
6. Assemble lasagna by layering noodles, tomato sauce, ricotta cheese, and mozzarella cheese.
7. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cook Time: 35-40 minutes
Greek Yogurt and Herb Lowfat Lasagna
This creamy and flavorful lasagna is a healthier take on the classic Italian dish. With Greek yogurt replacing traditional ricotta cheese, this recipe is not only delicious but also lower in fat.
Ingredients:
– 8-10 lasagna noodles
– 1 cup Greek yogurt
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/4 cup grated Parmesan cheese
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded part-skim mozzarella cheese
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine Greek yogurt, parsley, basil, and Parmesan cheese. Season with salt and pepper to taste.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the Greek yogurt mixture over the noodles, followed by half of the mozzarella cheese.
6. Repeat layers, finishing with a layer of mozzarella cheese on top.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Lowfat Lasagna with Lentils and Caramelized Onions
Transform the classic lasagna into a nutritious and flavorful dish by adding lentils and caramelized onions. This recipe yields 6-8 servings.
Ingredients:
– 1 cup cooked lentils
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups marinara sauce (low-fat)
– 1 cup low-fat ricotta cheese
– 1/2 cup shredded part-skim mozzarella cheese
– 6-8 lasagna noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes or until golden brown.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a separate pot, combine cooked lentils, marinara sauce, garlic, and a pinch of salt. Simmer for 10-15 minutes or until heated through.
5. In a large bowl, combine ricotta cheese, caramelized onions, and cooked lentil mixture. Mix well.
6. Assemble the lasagna by spreading a layer of the lentil mixture on the bottom, followed by noodles, then ricotta mixture, and finally mozzarella cheese. Repeat for 3-4 layers.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Ratatouille-Inspired Lowfat Lasagna
This recipe combines the rich flavors of ratatouille with the comfort of lasagna, all while keeping it light and healthy. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 lasagna noodles
– 1 cup low-fat ricotta cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup ratatouille (see below for recipe)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Ratatouille Recipe:
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1/4 cup low-fat vegetable broth
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine ricotta cheese, spinach, and egg. Season with salt and pepper.
4. Spread ratatouille in the bottom of a 9×13-inch baking dish.
5. Arrange cooked lasagna noodles on top of ratatouille.
6. Spread half of the ricotta mixture over the noodles.
7. Sprinkle with mozzarella and Parmesan cheese.
8. Repeat layers, finishing with mozzarella and Parmesan on top.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Lowfat Lasagna with Light Mozzarella and Fresh Basil
A healthier twist on a classic Italian dish, this lowfat lasagna is packed with flavor and texture, using light mozzarella and fresh basil for added zest.
Ingredients:
– 8-10 lasagna noodles
– 1 cup cooked ground beef or turkey
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1/2 cup grated light mozzarella
– 1/4 cup chopped fresh basil
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, combine cooked ground beef or turkey, marinara sauce, and a pinch of salt and pepper. Simmer for 10-15 minutes.
4. In a medium bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.
5. Assemble the lasagna by spreading half of the meat sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the ricotta mixture, half of the mozzarella cheese, and half of the chopped basil.
6. Repeat the layers, ending with a layer of mozzarella cheese and basil.
7. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in delicious and healthy lasagna recipes! This collection of 18 mouth-watering lowfat lasagna recipes offers a variety of options for everyone, from meat-lovers to vegans. From classic spinach and mushroom to innovative pumpkin and sage, each recipe is carefully crafted to be both flavorful and nutritious. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these lowfat lasagnas are sure to satisfy your cravings while keeping your diet in check.