Low Fat Cheese Lasagna
Indulge in the comforting flavors of Italian cuisine with this healthy and satisfying Low Fat Cheese Lasagna! Crafted with whole wheat lasagna noodles, low-fat ricotta, and shredded mozzarella, this recipe balances creamy, cheesy goodness with a light, guilt-free twist. Fresh spinach, garlic, and a medley of fragrant dried herbs infuse every bite with vibrant flavor, while a rich, low-sodium marinara sauce ties it all together. With just 30 minutes of prep and a stress-free layering process, this nutritious lasagna delivers all the classic satisfaction without the extra calories. Perfect for family dinners or meal prep, it serves eight generously, making it a wholesome, crowd-pleasing dish that’s both hearty and heart-healthy.
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Recipe Information
Ingredients
- 12 pieces Whole wheat lasagna noodles
- 2 cups Low-fat ricotta cheese
- 2 cups Low-fat shredded mozzarella cheese
- 0.5 cups Freshly grated Parmesan cheese
- 1 large Egg
- 3 cups Fresh spinach, chopped
- 4 cups Marinara sauce (low sodium)
- 2 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente, then drain and lay flat on a clean surface to prevent sticking.
In a large skillet, heat olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant, then add the chopped spinach. Cook for 2-3 minutes until wilted and set aside.
In a mixing bowl, combine the low-fat ricotta cheese, egg, dried basil, dried oregano, salt, and black pepper. Mix until smooth, then fold in the cooked spinach.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 4 pieces of lasagna noodles over the sauce, slightly overlapping.
Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1 cup of marinara sauce and 1/3 of the shredded mozzarella cheese.
Repeat the layering process two more times (noodles, ricotta-spinach mixture, marinara sauce, mozzarella cheese).
Top the final layer with Parmesan cheese.
Cover the baking dish with aluminum foil, making sure the foil does not touch the cheese.
Bake in the preheated oven for 30 minutes with the foil on.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and lightly golden on top.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 590 mg | 45% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
