Light Lasagna

serves: 12 – size: 1/12 lasagna – calories: 300 – fat: 6 g – carbs: 36g WWP+ 8pts

Ingredients

  • 1 lb lean ground sirloin
  • 3 links italian turkey sausage
  • 5 cloves garlic, minced
  • 1 small onion, diced
  • 2-14.5 cans diced tomatoes, with seasoning added
  • 12 oz can tomato paste
  • 15 oz can tomato sauce
  • 1 tbsp oregano
  • 1 tbsp basil 
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 12 whole wheat lasagna noodles
  • 15 oz container part skim ricotta cheese
  • 1 egg
  • 2 tbsp chopped fresh parsley
  • 1 1/2 cups part skim, shredded mozzarella cheese
  • 1 tbsp reduced fat parmesan cheese

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Directions

  1. Spray a 9×13 inch casserole dish with nonstick cooking spray.
  2. In a large skillet over medium high heat, add lean ground sirloin. Remove casing from turkey sausage and add to skillet. Add in diced onions and garlic. Cook for 5-7 min until sausage and ean ground sirloin are brown and onions are translucent. Use spatula or spoon to break up meat while cooking.
  3. Next, stir in diced tomatoes, tomato paste, tomato sauce, and 1/4 cup water to meat mixture.
  4. Add basil, oregano, Italian seasoning, salt and pepper to sauce and stir. Simmer covered for 45 min to 1 hour. Stir occasionally.
  5. Bring a large stock pot of water to a boil.
  6. Cook whole wheat lasagna noodles in boiling water for 7-10 min. Drain noodles with cold water. Lay out noodles flat on a sheet of wax paper.
  7. Preheat oven to 350F In a medium size bowl, mix part skim ricotta cheese and 1 egg. Add chopped parsley and stir to combine ingredients.
  8. For assembly, spread about 1 1/4 cups to 1 1/2 cups of sauce on the bottom of the casserole dish.
  9. Arrange 6 noodles lengthwise over meat sauce.
  10. Spread 1/2 of ricotta mixture onto noodles.
  11. Top with 1/2 cup part skim mozzarella cheese.
  12. Repeat with 1 1/2  cups meat sauce.
  13. Add 6 noodles, spread remaining ricotta cheese and add 1/2 cup part skim mozzarella cheese.
  14. Top with remaining meat sauce and add remaining 1/2 cup part skim mozzarella cheese and add parmesan cheese.
  15. Cover with foil, making sure the foil is not touching the cheese. Bake in oven for 25 min covered.
  16. Remove foil and bake uncovered for an additional 15-20 min.

Light Lasagna

Ingredients

  • 1 lb lean ground sirloin
  • 3 links italian turkey sausage
  • 5 cloves garlic, minced
  • 1 small onion, diced
  • 2-14.5 cans diced tomatoes, with seasoning added
  • 12 oz can tomato paste
  • 15 oz can tomato sauce
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 12 whole wheat lasagna noodles
  • 15 oz container part skim ricotta cheese
  • 1 egg
  • 2 tbsp chopped fresh parsley
  • 1 1/2 cups part skim, shredded mozzarella cheese
  • 1 tbsp reduced fat parmesan cheese

Instructions

  1. Spray a 9×13 inch casserole dish with nonstick cooking spray.
  2. In a large skillet over medium high heat, add lean ground sirloin. Remove casing from turkey sausage and add to skillet. Add in diced onions and garlic. Cook for 5-7 min until sausage and ean ground sirloin are brown and onions are translucent. Use spatula or spoon to break up meat while cooking.
  3. Next, stir in diced tomatoes, tomato paste, tomato sauce, and 1/4 cup water to meat mixture.
  4. Add basil, oregano, Italian seasoning, salt and pepper to sauce and stir. Simmer covered for 45 min to 1 hour. Stir occasionally.
  5. Bring a large stock pot of water to a boil.
  6. Cook whole wheat lasagna noodles in boiling water for 7-10 min. Drain noodles with cold water. Lay out noodles flat on a sheet of wax paper.
  7. Preheat oven to 350F In a medium size bowl, mix part skim ricotta cheese and 1 egg. Add chopped parsley and stir to combine ingredients.
  8. For assembly, spread about 1 1/4 cups to 1 1/2 cups of sauce on the bottom of the casserole dish.
  9. Arrange 6 noodles lengthwise over meat sauce.
  10. Spread 1/2 of ricotta mixture onto noodles.
  11. Top with 1/2 cup part skim mozzarella cheese.
  12. Repeat with 1 1/2 cups meat sauce.
  13. Add 6 noodles, spread remaining ricotta cheese and add 1/2 cup part skim mozzarella cheese.
  14. Top with remaining meat sauce and add remaining 1/2 cup part skim mozzarella cheese and add parmesan cheese.
  15. Cover with foil, making sure the foil is not touching the cheese. Bake in oven for 25 min covered.
  16. Remove foil and bake uncovered for an additional 15-20 min.
http://revampfitness.com/light-lasagna/

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