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