I made a much-lightened-down lasagna that somehow managed to taste as good as something you'd get from the freezer aisle of a grocery store!
(Note before ingredients–I ended up not using the entirety of the meat sauce and cheese filling because I set some aside for a different dish, so the full ingredients I used are listed below but the MFP screenshots have about 5/7ths logged for this pan)
Base:
Fiber Gourmet lasagna sheets – 7
Meat sauce:
97% lean ground beef – 1 lb
Avocado oil – 3 tbsp
Sweet onion – 170g
Orange bell pepper – 170g
White mushrooms – 8oz
Classico Italian Sausage sauce: 1.5 cups
Cheese filling:
Part-skim ricotta (15oz tub)
Fat free shredded mozzarella (7oz bag)
1 Eggland's Best egg
Topping:
Fresh Bel Giorno mozzarella (4oz)
Classico Italian Sausage sauce (quarter cup)
Kraft parmesan cheese (2tsp)
.....
I boiled the noodles first (you have to boil them in a couple batches or they fall apart, but that might be my inexperience!) and layered them in a glass 11×7dish. They fit 3.5 across, which is why I totaled 7 sheets.
Cooked the diced veggies together with half the oil, then the ground beef, and mixed them up with the Classico sauce. After setting aside about a quarter of it (for my other recipe), I spread half of the remainder over the pasta sheets.
For the cheese filling I mixed together the tub of part skim ricotta, the bag of fat free mozzarella, and the egg. All these things seasoned with salt, pepper, and a li'l Italian seasoning. (Again, removed about a quarter of it for a separate dish). Spread half of what was left over the meat sauce.
Layered the other 3.5 noodles, then repeated the process.
Finally, chopped up the fresh mozzarella, scattered it over the top, added a quarter cup more sauce and 2 tsp grated parmesan. Cooked it for 25 minutes with foil and another 20 without at 375°.
Total calories per big 1/8th serving is >285, with 23.6g protein and 8.3g fiber.
...*.
You can make this lighter by using lean ground turkey, less oil, subbing blended cottage cheese for the ricotta, and skipping the real mozzarella on top. I've made it that way and it turned out decently. But I've been trying to get a little more fat in my diet lately so I went with this richer version and, while it by no means tastes restaurant-worthy, it measures up with frozen store-bought lasagne for sure!
by Mesmerotic31