About 2 years, I blogged about a lasagna recipe that I discovered in Cooking Light magazine.  Not being a huge lasagna fan, this was one I truly loved and I have spent the past 2 years improving on an already great recipe!  The typical lasagna has 600+ calories and this version only has 378 per serving!  It is delicious, health”ier”, and it is now my go to recipe for lasagna.  I hope you like my changes and let me know what you think!

Health”ier” Lasagna by Chef Frankie


  • 1 cup fat-free ricotta cheese
  • 2 cups fat-free cottage cheese
  • 8 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped chives
  • 1 tablespoon of chopped parsley
  • 2 teaspoons of minced garlic
  • 1 large egg, lightly beaten
  • 1 lb extra-lean ground beef (93% lean)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 (25-ounce) jar of your favorite marinara
  • Cooking spray
  • 9 lasagna noodles, cooked
  • 1/3 cup grated parmesan cheese


1. Preheat oven to 375°.

2. Combine first 8 ingredients and set aside

Ricotta Mixture

3. Place ground beef in a large non­stick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and let simmer until heated through.

Meat Sauce

4. Spread 1/2 cup meat sauce in bottom of a broiler-safe 2.5 glass or ceramic baking dish coated with cooking spray.

Meat Sauce in the bottom of baking dish

Place 3 noodles on top of meat sauce and cover noodles with another 1 cup meat sauce.


Top with 1/2 of the ricotta mixture.

Second layer of noodles and ricotta mixture

Repeat this step layering 3 more noodles, 1 more cup of meat sauce, and remaining ricotta.

Finally, add the remaining 3 noodles. Spread remaining meat sauce over top noodles.

Sprinkle evenly with remaining mozzarella cheese and parmesan cheese. Top with fresh parsley, if desired!



Cover with foil and bake for 40-45 minutes.  Uncover and bake an additional 10 minutes. (I like to take a paper towel and slightly dab off any extra grease from the cheese between steps to keep it a little lighter)


If additional browning of the cheese is needed, put the broiler on high for about 2 minutes until cheese is slightly browned.  Remove from oven and allow to to sit for 10 minutes to set before cutting.  Dinner is Served!



Bottom Line:  I love this recipe!  Cooking Light was the inspiration and i believe my few changes took it to the next level.  This is one of my most requested recipes and I know it will be come a family favorite in your house.  They will never know that it is a little health”ier” than most lasagnas!  I am Chef Frankie, Always in the Kitchen, Having Fun, and Cooking with Wild Abandonment!

For my original post on the Cooking Light Magazine recipe, please visit:  https://reciperealities.net/2014/10/15/classic-lasagna-with-meat-sauce-from-cooking-light/


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