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Skinny Lasagna

Makes 10 Servings

Macros: 306cal, fat 14g, carbs 23g, protein 24g, fibre 3g.


9 uncooked whole wheat or gluten free lasagna noodles

1 lb extra-lean ground beef

1 tbsp minced garlic

1 jar (25 oz) pasta sauce

1/8 teaspoon cayenne pepper (optional)

1 1/2 teaspoons dried basil leaves

1 container (15 oz) reduced-fat ricotta cheese OR dairy free cheese

2 cups shredded reduced-fat mozzarella cheese (8 oz) or dairy free cheese


Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain

noodles as directed on package. Place in cold water.

Preheat oven to 350°F.

Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7

minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta

sauce, cayenne pepper and 1 teaspoon of the basil. Heat to boiling, stirring

occasionally. Remove from heat.

Place ricotta cheese in a bowl and stir in the remaining 1/2 teaspoon basil until

blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking

dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture

and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining

noodles, sauce and mozzarella cheese. Spray 15-inch piece of foil with cooking

spray. Cover lasagna with foil.

Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand

10 minutes before serving.

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