I just l-o-v-e lasagna, but most traditional recipes include ingredients that make it a carb-and-fat-laden calorie bomb.
This meat-free version is great both for the Lenten season and for those looking to reduce their meat consumption during the rest of the year.
I’ve cut a substantial portion of the fat content by using fat-free cottage cheese and low-fat part-skim mozzarella cheese. I’ve reduced the salt content by using low-sodium marinara sauce and no-salt-added tomato paste, added fiber by using whole-grain noodles and even sneaked in an extra dose of veggies by doubling the spinach.
The result? While still not calorie-free (shucks!), the healthier ingredients improve the nutritional quality of this comfort-food favorite without sacrificing flavor.
Lasagna also freezes well, which makes it great for batch-cooking.
This recipe makes 8 servings.
- 6 whole grain lasagna noodles
- 2 9-ounce boxes frozen chopped spinach
- 24-ounce tub fat-free cottage cheese
- 25-ounce jar reduced-sodium marinara sauce
- 6-ounce can no-salt-added tomato paste
- 8-ounce package reduced-fat shredded mozzarella cheese
Boil the noodles until al dente.
For the filling, thaw spinach in the microwave oven and thoroughly drain. Add cottage cheese, tomato paste and marinara sauce to the spinach and stir to thoroughly combine ingredients.
Spoon 1/3 of the lasagna filling into a 9 X 13-inch pan, spreading evenly. Top with a layer of noodles. Repeat, then top with the remainder of the filling.
Bake in a 400-degree oven for about 45 minutes.
Remove from the oven and sprinkle the cheese evenly on top.
Bake for another 10-15 minutes, or until cheese is melted and lightly browned.
Calories: 280 per serving | Carbohydrates: 29 g | Protein: 21 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 10 mg | Sodium: 680 mg | Potassium: 430 mg | Fiber: 6 g | Sugar: 15 g | Vitamin A: 53% | Vitamin C: 2% | Calcium: 4% | Iron: 4%