18 Delicious Lowfat Lasagna Recipes for Healthy Eating

Now, who says you can’t enjoy a hearty lasagna while keeping it light and healthy? Dive into our roundup of 18 Delicious Lowfat Lasagna Recipes that promise all the comfort and flavor you love, without the guilt. Perfect for busy weeknights or cozy weekends, these dishes are sure to satisfy your cravings and support your healthy eating goals. Let’s get cooking!

Spinach and Mushroom Lowfat Lasagna

Lasagna lovers, lend me your ears (and your forks)! Today, we’re diving into a dish that’s as nutritious as it is delicious, proving that low-fat doesn’t mean low-flavor. This spinach and mushroom lasagna is here to shake up your dinner routine with its hearty layers and guilt-free goodness.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 1.5 cups cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-fat mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 2 cups marinara sauce, homemade or store-bought
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, combine the ricotta cheese, beaten egg, sea salt, black pepper, and dried oregano. Mix until well blended.
3. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
5. Stir in the chopped spinach and red pepper flakes, cooking for an additional 2 minutes until the spinach wilts. Remove from heat and set aside.
6. Spread 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
7. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
8. Spread half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture, and 1/2 cup of mozzarella cheese.
9. Repeat the layers: sauce, noodles, remaining ricotta mixture, remaining spinach and mushroom mixture, and another 1/2 cup of mozzarella.
10. Top with the final 3 noodles, remaining marinara sauce, remaining mozzarella, and the grated Parmesan cheese.
11. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
12. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Velvety layers of pasta, creamy ricotta, and earthy mushrooms come together in this lasagna, offering a satisfying bite with every forkful. Serve it with a crisp green salad and a glass of your favorite red wine for a meal that’s as balanced as it is indulgent.

Zucchini and Eggplant Lowfat Lasagna

Kickstart your culinary adventure with a dish that’s as fun to make as it is to eat, blending the humble zucchini and eggplant into a lasagna that’s anything but ordinary. This lowfat twist on a classic will have you savoring every bite without the guilt, proving that healthy can indeed be delicious.

Ingredients

• 2 medium zucchinis, thinly sliced lengthwise
• 1 large eggplant, thinly sliced lengthwise
• 15 oz part-skim ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 pasture-raised egg, lightly beaten
• 2 cups marinara sauce, homemade or store-bought
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, the lightly beaten egg, dried oregano, garlic powder, black pepper, and sea salt. Mix until well incorporated.
3. Layer the bottom of the prepared baking dish with a thin layer of marinara sauce, followed by a layer of zucchini slices, then a layer of the ricotta mixture, and finally a layer of eggplant slices. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and the remaining 1/2 cup of Parmesan cheese.
4. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and slightly golden.
5. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Serve this lasagna with a crisp green salad for a light yet satisfying meal. The layers of zucchini and eggplant offer a delightful texture contrast, while the ricotta and Parmesan bring a creamy, cheesy goodness that’s hard to resist. For an extra touch of elegance, garnish with fresh basil leaves before serving.

Turkey and Ricotta Lowfat Lasagna

Savvy food lovers, brace yourselves for a lasagna that’s about to rock your world without rocking the scale! This Turkey and Ricotta Lowfat Lasagna is the culinary equivalent of finding a $20 bill in your skinny jeans—unexpectedly delightful and guilt-free.

Ingredients

• 9 lasagna noodles, oven-ready
• 1 lb ground turkey, 93% lean
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, freshly grated
• 1 large egg, pasture-raised, lightly beaten
• 2 cups marinara sauce, low-sodium
• 1 cup part-skim mozzarella cheese, shredded
• 1 tbsp olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for lasagna magic.
2. Heat olive oil in a large skillet over medium heat. Add garlic, sautéing until fragrant, about 30 seconds.
3. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 5 minutes.
4. Stir in marinara sauce, oregano, red pepper flakes, salt, and black pepper. Simmer for 5 minutes to meld flavors.
5. In a bowl, combine ricotta cheese, Parmesan cheese, and the beaten egg. Mix until smooth.
6. Spread 1/2 cup of the turkey mixture at the bottom of a 9×13 inch baking dish. Top with 3 lasagna noodles.
7. Layer with half the ricotta mixture, followed by half the remaining turkey mixture. Repeat layers, ending with noodles.
8. Sprinkle mozzarella cheese evenly over the top layer of noodles.
9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing. This patience-testing step ensures perfect layers.

Zesty and satisfying, this lasagna boasts a creamy texture with a kick from the red pepper flakes. Serve it with a crisp arugula salad for a contrast that’ll make your taste buds dance.

Vegan Tofu and Spinach Lowfat Lasagna

Craving a dish that’s as kind to your waistline as it is to your taste buds? Look no further than this vegan tofu and spinach lowfat lasagna, a guilt-free twist on the classic that doesn’t skimp on flavor or fun.

Ingredients

• 1 package (14 oz) firm tofu, drained and crumbled
• 2 cups fresh spinach, roughly chopped
• 1 cup lowfat ricotta cheese
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 jar (24 oz) marinara sauce
• 9 lasagna noodles, oven-ready
• 1 cup part-skim mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine crumbled tofu, chopped spinach, ricotta cheese, nutritional yeast, minced garlic, olive oil, sea salt, and black pepper. Mix until well incorporated.
3. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Arrange 3 oven-ready lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the tofu-spinach mixture evenly over the noodles, then drizzle with marinara sauce.
6. Repeat the layers: noodles, remaining tofu-spinach mixture, and marinara sauce.
7. Top with the final layer of noodles, remaining marinara sauce, and sprinkle shredded mozzarella cheese evenly over the top.
8. Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Now, this lasagna emerges from the oven with layers that hold their own, offering a creamy texture from the tofu and a slight bite from the al dente noodles. Serve it with a side of roasted vegetables or a crisp salad for a meal that’s as balanced as it is delicious.

Whole Wheat Lowfat Lasagna with Lean Ground Beef

Feast your eyes (and eventually your stomach) on this guilt-free twist to a classic comfort food that’ll have you coming back for seconds—without the side of regret. Perfect for those who love to indulge but keep it lean, this lasagna is a masterpiece of flavor and nutrition, proving that healthy doesn’t have to mean boring.

Ingredients

• 1 lb lean ground beef (93% lean)
• 9 whole wheat lasagna noodles, uncooked
• 2 cups part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 3 cups low-fat mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 1 24-oz jar marinara sauce (no sugar added)
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 7 minutes. Tip: Drain any excess fat to keep the dish lean.
4. Stir in the marinara sauce, oregano, and red pepper flakes. Simmer for 10 minutes to meld flavors. Season with salt and pepper.
5. In a mixing bowl, combine the ricotta cheese, beaten egg, and half of the Parmesan cheese. Mix until smooth.
6. Layer 3 lasagna noodles at the bottom of the prepared dish. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese, and half of the meat sauce. Repeat the layers, finishing with a final layer of noodles topped with the remaining meat sauce and cheeses.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden. Tip: Let the lasagna rest for 10 minutes before slicing to ensure clean cuts.
8. Garnish with fresh basil before serving. Tip: For a crispy top, broil for the last 2 minutes of baking.

Zesty layers of whole wheat noodles and lean beef meld beautifully with the creamy ricotta and melted mozzarella, offering a satisfying chew in every bite. Serve this lasagna with a side of roasted vegetables for a colorful plate that’s as nutritious as it is delicious.

Lowfat Lasagna with Roasted Red Peppers and Goat Cheese

Today, we’re diving fork-first into a dish that’s as bold in flavor as it is kind to your waistline—imagine layers of tender pasta, smoky roasted red peppers, and creamy goat cheese coming together in a symphony of deliciousness that’ll have you forgetting it’s low-fat.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups roasted red peppers, thinly sliced
• 1 cup goat cheese, crumbled
• 2 cups low-fat ricotta cheese
• 1 large egg, pasture-raised and lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 2 cups low-fat marinara sauce
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, combine the ricotta cheese, beaten egg, minced garlic, oregano, and red pepper flakes. Mix until well blended.
3. Spread 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the sauce. Top with half of the ricotta mixture, followed by 1 cup of roasted red peppers and 1/2 cup of crumbled goat cheese.
5. Repeat the layers once more, starting with another 1/2 cup of marinara sauce, followed by noodles, the remaining ricotta mixture, the remaining red peppers, and goat cheese.
6. Top with the remaining 3 noodles, spread the remaining 1 cup of marinara sauce over them, and sprinkle with Parmesan cheese.
7. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna stand for 10 minutes before slicing. Garnish with fresh basil before serving.

Delightfully layered with a creamy yet light texture, this lasagna brings a punch of flavor from the roasted red peppers and a tangy kick from the goat cheese. Serve it with a crisp green salad for a meal that’s as balanced as it is indulgent.

Pumpkin and Sage Lowfat Lasagna

Oh, the joys of fall! When the air gets crisp and the leaves start to turn, there’s nothing quite like diving into a creamy, dreamy lasagna that won’t weigh you down. Our Pumpkin and Sage Lowfat Lasagna is here to prove that comfort food can be both indulgent and kind to your waistline.

Ingredients

• 9 lasagna noodles, oven-ready
• 1 15-ounce can pure pumpkin puree
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup low-fat mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup low-sodium vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, whisk together the pumpkin puree, ricotta cheese, half of the Parmesan cheese, the beaten egg, sage, nutmeg, salt, and pepper until smooth.
3. Spread 1/3 of the pumpkin mixture evenly over the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top.
4. Repeat the layers twice more, ending with a final layer of pumpkin mixture. Sprinkle the top with mozzarella and the remaining Parmesan.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set, making for cleaner cuts.

This lasagna is a symphony of creamy pumpkin and aromatic sage, with a texture that’s both rich and light. Serve it with a crisp green salad and a glass of your favorite white wine for a fall feast that’s sure to impress.

Lowfat Chicken and Broccoli Lasagna

Zesty and zippy, this lowfat chicken and broccoli lasagna is here to shake up your dinner routine without shaking up your waistline. It’s a dish that promises all the comfort of traditional lasagna but with a lighter twist that’ll have you doing a happy dance around the kitchen.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 cup lowfat mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
• 3 cups broccoli florets, blanched and chopped
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes
• 2 cups marinara sauce, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
3. Add the diced chicken to the skillet, seasoning with sea salt, black pepper, and red pepper flakes. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Layer 3 lasagna noodles at the bottom of the prepared baking dish, followed by 1/3 of the ricotta cheese, 1/3 of the chicken, 1/3 of the broccoli, and 1/3 of the marinara sauce. Repeat the layers twice more, finishing with a layer of marinara sauce.
5. Sprinkle the top with mozzarella and Parmesan cheeses, covering the entire surface evenly.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Light as a feather yet packed with flavor, this lasagna boasts a creamy texture with a satisfying crunch from the broccoli. Serve it with a side of garlic bread for a meal that’s sure to impress, or enjoy it solo for a guilt-free indulgence.

Portobello Mushroom and Kale Lowfat Lasagna

Get ready to dive fork-first into a lasagna that’s as kind to your waistline as it is to your taste buds! This isn’t your grandma’s heavy, cheese-laden behemoth—oh no. We’re talking layers of meaty portobello mushrooms and tender kale, all snuggled between sheets of pasta with just enough cheese to make it feel indulgent.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups portobello mushrooms, thinly sliced
• 3 cups kale, stems removed and leaves chopped
• 1 1/2 cups part-skim ricotta cheese
• 1 cup low-fat mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the sliced portobello mushrooms to the skillet, seasoning with sea salt and black pepper. Cook until the mushrooms are tender and have released their moisture, approximately 5 minutes.
4. Stir in the chopped kale and cook for an additional 2 minutes, just until wilted. Remove from heat and set aside.
5. Spread 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
6. Arrange 3 lasagna noodles over the sauce, slightly overlapping. Top with half of the ricotta cheese, spreading it gently with a spatula.
7. Layer half of the mushroom and kale mixture over the ricotta, followed by 1/2 cup of marinara sauce and 1/3 cup of mozzarella cheese.
8. Repeat the layers once more, starting with the noodles and ending with the remaining mozzarella and Parmesan cheeses.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
10. Let the lasagna stand for 5 minutes before slicing. This rest period allows the layers to set, making for cleaner cuts.

Delight in each bite of this lasagna, where the earthy mushrooms and slightly bitter kale play off the creamy cheeses and tangy marinara. Serve it up with a crisp green salad for a meal that’s both satisfying and surprisingly light.

Lowfat Lasagna with Light Alfredo Sauce

Hold onto your forks, folks, because we’re about to dive into a lasagna that’s so light, it might just float off your plate—but trust us, your taste buds will be grounded in delight.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese, freshly grated
• 1 large egg, pasture-raised and lightly beaten
• 2 cups light Alfredo sauce, store-bought or homemade
• 2 cups shredded mozzarella cheese, part-skim
• 1 tbsp olive oil, extra virgin
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked lasagna.
2. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, garlic powder, dried basil, salt, and black pepper. Mix until well incorporated for a flavorful cheese layer.
3. Spread 1/2 cup of light Alfredo sauce at the bottom of a 9×13 inch baking dish to prevent sticking and add moisture.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping, to form the first layer.
5. Spread half of the ricotta mixture evenly over the noodles, then drizzle with 1/2 cup of Alfredo sauce, and sprinkle with 1/2 cup of mozzarella cheese.
6. Repeat the layers: noodles, remaining ricotta mixture, 1/2 cup Alfredo sauce, and 1/2 cup mozzarella.
7. Top with the last 3 noodles, remaining Alfredo sauce, and the rest of the mozzarella cheese for a golden, bubbly finish.
8. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the top is lightly browned.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set perfectly.

Velvety layers of pasta and cheese melt into each other, creating a dish that’s rich in flavor but light on guilt. Serve it with a crisp green salad for a meal that’s as balanced as it is delicious.

Artichoke and Sun-Dried Tomato Lowfat Lasagna

Lasagna lovers, lend me your ears! If you’re tired of the same old heavy, cheese-laden layers and craving something that won’t weigh you down like a bad decision, this Artichoke and Sun-Dried Tomato Lowfat Lasagna is about to become your new best friend. It’s light, it’s flavorful, and it’s packed with enough personality to make your taste buds do a happy dance.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 pasture-raised egg, lightly beaten
• 2 cups baby spinach, roughly chopped
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 2 cloves garlic, minced
• 2 cups low-fat marinara sauce
• 1/2 tsp crushed red pepper flakes
• 1 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, the beaten egg, and spinach. Mix until well incorporated.
3. Spread 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the sauce. Top with half of the ricotta mixture, followed by half of the artichoke hearts and sun-dried tomatoes.
5. Repeat the layers: sauce, noodles, remaining ricotta mixture, and remaining artichokes and tomatoes. Top with the last 3 noodles and the remaining marinara sauce.
6. Sprinkle the remaining 1/2 cup Parmesan cheese and red pepper flakes over the top. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna rest for 10 minutes before slicing. Garnish with torn basil leaves before serving.

Marvel at the layers of flavor in this lasagna, where the tangy sun-dried tomatoes and artichokes play off the creamy ricotta beautifully. Serve it with a crisp green salad and a glass of your favorite white wine for a meal that feels indulgent but won’t leave you feeling like you need to be rolled away from the table.

Lowfat Seafood Lasagna with Shrimp and White Wine Sauce

Kick off your culinary adventure with this lowfat seafood lasagna that’s bound to make your taste buds dance with joy. It’s a delightful twist on the classic, featuring succulent shrimp and a sophisticated white wine sauce that’ll have you feeling like a gourmet chef in no time.

Ingredients

• 9 lasagna noodles, oven-ready
• 1 lb medium shrimp, peeled and deveined
• 2 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 large egg, pasture-raised and lightly beaten
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups lowfat milk
• 2 tbsp all-purpose flour
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, the beaten egg, and basil. Set aside.
3. Heat clarified butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add shrimp to the skillet and cook until just pink, about 2 minutes per side. Remove shrimp and set aside.
5. Deglaze the skillet with white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
6. Whisk in flour until smooth, then gradually add milk, nutmeg, salt, and pepper. Cook, stirring constantly, until sauce thickens, about 5 minutes.
7. Spread 1/4 cup of the white wine sauce on the bottom of the prepared baking dish. Layer with 3 lasagna noodles, half the ricotta mixture, half the shrimp, and 1/3 of the remaining sauce. Repeat layers, ending with noodles and the remaining sauce.
8. Sprinkle the top with mozzarella and remaining Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for perfect serving.

Now, this lasagna is a masterpiece of creamy, cheesy layers with a hint of white wine sophistication. The shrimp adds a sweet, oceanic pop that’s simply irresistible. Serve it with a crisp green salad and a glass of the same white wine used in the sauce for a meal that’s as elegant as it is comforting.

Butternut Squash and Spinach Lowfat Lasagna

Mmm, imagine diving into a lasagna that’s not only a hug in a dish but also won’t have you skipping your next workout. This Butternut Squash and Spinach Lowfat Lasagna is here to prove that comfort food can be both indulgent and mindful, with layers that whisper sweet nothings to your taste buds.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups butternut squash puree, homemade or canned
• 1 cup part-skim ricotta cheese
• 1 large egg, pasture-raised, lightly beaten
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp nutmeg, freshly grated
• 1 cup low-fat mozzarella cheese, shredded
• 1 tbsp olive oil, extra virgin
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, combine the ricotta cheese, beaten egg, garlic powder, nutmeg, salt, and pepper. Mix until smooth.
3. Spread 1/2 cup of butternut squash puree evenly at the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the puree, slightly overlapping.
5. Layer half of the ricotta mixture over the noodles, followed by 1 cup of spinach and 1/4 cup of Parmesan cheese.
6. Repeat the layers: squash puree, noodles, remaining ricotta mixture, spinach, and Parmesan.
7. Top with the remaining 3 noodles, squash puree, and sprinkle with mozzarella cheese.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Perfectly balanced, this lasagna offers a creamy texture with a hint of sweetness from the squash, complemented by the earthy spinach. Serve it with a crisp arugula salad dressed in lemon vinaigrette for a meal that’s as vibrant as it is satisfying.

Lowfat Lasagna with Turkey Sausage and Fennel

Feast your eyes (and soon, your fork) on this lighter twist to a classic comfort dish that doesn’t skimp on flavor or fun. Perfect for those who love to indulge without the bulge, this lasagna swaps in turkey sausage and fennel for a punch of flavor that’ll have your taste buds dancing the tango.

Ingredients

• 1 lb lean ground turkey sausage
• 1 large fennel bulb, finely diced
• 2 cups part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 3 cups low-fat mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce, no sugar added
• 9 whole wheat lasagna noodles, uncooked
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the turkey sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced fennel and minced garlic to the skillet, sautéing until the fennel softens, about 4 minutes. Stir in the oregano and red pepper flakes for the last minute of cooking.
4. In a mixing bowl, combine the ricotta cheese, beaten egg, and half of the chopped basil. Season lightly with salt and pepper.
5. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, followed by half of the sausage mixture, and 1 cup of mozzarella cheese. Repeat the layers once more.
7. Top with the remaining 3 noodles, remaining marinara sauce, mozzarella, and Parmesan cheese.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. Garnish with the remaining fresh basil.

Vibrant layers of tender noodles, creamy ricotta, and savory turkey sausage come together in this lasagna, with the fennel adding a subtle crunch and sweetness. Serve it with a crisp green salad dressed in lemon vinaigrette for a meal that’s as balanced as it is delicious.

Greek Yogurt and Herb Lowfat Lasagna

Venture into a lighter twist on a classic comfort dish that’ll have your taste buds dancing without the guilt. This Greek Yogurt and Herb Lowfat Lasagna swaps out the usual suspects for a tangy, herby delight that’s as easy to make as it is to devour.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 cup Greek yogurt, non-fat
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, low-sodium
• 1 cup part-skim mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a mixing bowl, combine ricotta cheese, Greek yogurt, beaten egg, minced garlic, basil, parsley, sea salt, and black pepper until well blended.
3. Spread 1/2 cup of marinara sauce evenly at the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
5. Spread half of the ricotta mixture over the noodles, followed by another 1/2 cup of marinara sauce, and a sprinkle of mozzarella and Parmesan cheeses.
6. Repeat the layers once more, starting with noodles, then the remaining ricotta mixture, 1/2 cup of marinara, and cheeses.
7. Top with the last 3 noodles, remaining marinara sauce, and a generous layer of mozzarella and Parmesan cheeses.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna stand for 10 minutes before slicing to allow the layers to set.

Unbelievably creamy yet light, this lasagna boasts a perfect harmony of tangy yogurt and fresh herbs. Serve it with a crisp green salad for a meal that’s as balanced as it is delicious.

Lowfat Lasagna with Lentils and Caramelized Onions

Craving a lasagna that won’t weigh you down but still packs a punch of flavor? Our lowfat lasagna with lentils and caramelized onions is here to save your dinner plans without sacrificing the cheesy, comforting goodness you love.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 9 no-boil lasagna noodles
• 1 1/2 cups part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups shredded part-skim mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender. Drain any excess water and set aside.
3. While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, for 25 minutes, or until the onions are deeply caramelized.
4. Add the garlic and tomato paste to the skillet with the onions. Cook for 1 minute, stirring constantly, until fragrant.
5. Stir in the crushed tomatoes, oregano, and basil. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat.
6. In a small bowl, mix the ricotta cheese and beaten egg until well combined.
7. Spread 1/2 cup of the tomato sauce in the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Top with half of the lentils, half of the ricotta mixture, and 1/2 cup of the mozzarella cheese. Repeat the layers once more.
8. Finish with a final layer of noodles, the remaining tomato sauce, and the remaining mozzarella and Parmesan cheeses.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Who knew lightening up lasagna could still deliver such rich, layered flavors? The lentils add a hearty texture, while the caramelized onions bring a sweet depth that’ll have everyone asking for seconds. Serve it with a crisp green salad dressed in a tangy vinaigrette to cut through the richness.

Ratatouille-Inspired Lowfat Lasagna

Mmm, who knew that a veggie-packed lasagna could steal the show at your dinner table? This Ratatouille-Inspired Lowfat Lasagna is here to prove that healthy can be hearty, with layers of flavor that’ll make your taste buds do a happy dance.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups shredded low-fat mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium yellow squash, diced into 1/2-inch cubes
• 1 red bell pepper, diced into 1/2-inch cubes
• 3 cloves garlic, minced
• 2 cups marinara sauce, low-sodium
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 2 tbsp olive oil. Add eggplant, zucchini, yellow squash, and bell pepper. Sauté for 8-10 minutes until vegetables are tender but still hold their shape.
3. Stir in minced garlic, dried basil, dried oregano, and crushed red pepper flakes. Cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.
4. In a medium bowl, combine ricotta cheese and beaten egg. Mix until well incorporated.
5. Spread 1/2 cup marinara sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables. Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
7. Repeat the layers: sauce, noodles, remaining ricotta, remaining vegetables, and another 1/3 of the cheeses.
8. Top with the last 3 noodles, remaining marinara sauce, and the rest of the cheeses.
9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for perfect slices.

Zesty and vibrant, this lasagna brings a garden-fresh twist to the classic comfort dish. Serve it with a crisp green salad and a sprinkle of fresh basil for a meal that’s as beautiful as it is delicious.

Lowfat Lasagna with Light Mozzarella and Fresh Basil

Get ready to twist your taste buds with a lasagna that’s light on calories but heavy on flavor! Gone are the days when ‘lowfat’ meant ‘low fun’—this dish is a saucy, cheesy masterpiece that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 9 lasagna noodles, oven-ready
• 1 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb lean ground turkey (93% lean)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 24 oz marinara sauce, low-sodium
• 15 oz part-skim ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fresh basil, chiffonade
• 2 cups light mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Increase the heat to medium-high and add the ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Season with salt, black pepper, and red pepper flakes.
4. Stir in the marinara sauce and simmer for 10 minutes to meld flavors. Tip: A splash of red wine can deepen the sauce’s complexity.
5. In a mixing bowl, combine the ricotta cheese, beaten egg, and half of the basil. Tip: Letting this mixture sit for 5 minutes allows the flavors to marry.
6. Layer 3 lasagna noodles in the prepared dish, followed by half the turkey mixture, half the ricotta mixture, and 1 cup mozzarella. Repeat the layers, ending with noodles, remaining mozzarella, and Parmesan.
7. Cover with foil and bake for 25 minutes. Remove foil and bake until bubbly and golden, about 20 more minutes. Tip: Let it rest for 10 minutes before slicing to ensure clean cuts.
8. Garnish with remaining basil before serving.

Perfectly layered with a harmonious blend of creamy ricotta and zesty marinara, this lasagna is a testament to the fact that light can indeed mean delightful. Serve it with a crisp arugula salad for a meal that’s as balanced as it is delicious.

Summary

Exploring these 18 delicious lowfat lasagna recipes opens up a world of healthy, comforting meals perfect for any home cook. Each dish proves that eating well doesn’t mean sacrificing flavor. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.