Low-Fat Lasagna
Submitted by teresajean
Hearty lasagna packed with lean ground beef, mushrooms, and melted mozzarella at just 8 grams of fat per serving. Shredded carrots add natural sweetness and sneak in extra veggies.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
60 minThis lighter lasagna proves you don’t need heavy cream or full-fat cheese to build layers of rich, satisfying flavor.
The trick starts with rinsing your cooked ground beef in hot water to wash away excess fat, then building layers with fat-free cottage cheese that bakes up creamy and smooth.
Shredded carrots might sound unusual, but they add moisture, a hint of sweetness, and extra nutrition that even picky eaters won’t detect.
Letting the lasagna rest for 20 minutes after baking is crucial so the layers set and slices come out clean.
Chef Tips
- Rinse browned meat in a colander with hot water to remove up to 50% of the fat
- Use part-skim mozzarella instead of whole milk for lighter melty layers
- Let the lasagna stand covered after baking so it doesn’t fall apart when sliced
- Make ahead and freeze for easy weeknight dinners
Variations
- Substitute ground turkey for even leaner protein
- Add chopped spinach or zucchini to the meat layer
- Use whole wheat lasagna noodles for extra fiber
Ingredients
Directions
Cook lasagna noodles; drain and set aside. In skillet or fry pan, cook meat; drain fat and place meat in colander. Rinse with hot water. Add mushrooms and onion to cooked meat.
In a 9×13×2 inch baking pan, layer one-third of cooked lasagna noodles with half the meat mixture, half cottage cheese, half carrots, half mozzarella and one third sauce. Repeat layers. Top with remaining noodles and sauce. Cook uncovered for 35 minutes at 350℉ (180℃). Remove from oven; cover with foil. Let stand 20 minutes before serving.
8 grams fat per serving.
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