Easy Low Fat Lasagna
Finally, a family-friendly dinner recipe that is low in fat and delicious. With this recipe you do not have to give up the taste of fresh lasagna to make it healthy. Your kids will not even realize that they are eating something that is actually good from them. This is the best kept secret that is guaranteed to make everyone happy at the dinner table. This is a basic homemade sauce and low-fat cheese lasagna recipe for when you want to avoid the fuss. Add chopped vegetables for more variety and a healthier vegetarian lasagna.
Cooking Time45 min
Ingredients
- 3 medium onions, chopped
- 3 garlic cloves, finely chopped
- 2 cans (28 ounces each) Italian-style plum tomatoes, undrained
- 2 cans (12 ounces each) Italian tomato paste
- 1 cup chopped fresh parsley
- 2 teaspoons dried leaf oregano, crushed
- 1/2 teaspoon each, crushed: dried leaf thyme, dried marjoram
- 1/2 teaspoon freshly ground pepper
- 1/2 pound lasagna noodles
- 1 pound part-skim ricotta cheese
- 1/2 pound part-skim mozzarella cheese
- 2 ounces imported Parmesan cheese, grated
Instructions
- Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching.
- Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.
- Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well.
- Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top.
- Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.
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