Low Fat Classic Cheese Lasagna
Indulge guilt-free with this Low Fat Classic Cheese Lasagna, a lighter twist on the traditional favorite that doesn’t skimp on flavor. Featuring whole wheat lasagna noodles layered with creamy low-fat ricotta, shredded mozzarella, and grated Parmesan, this recipe delivers cheesy goodness without the excess. Packed with wholesome veggies like spinach and zucchini, and enhanced with aromatic garlic, basil, and oregano, every bite is bursting with savory satisfaction. A rich marinara sauce ties it all together, creating a balanced and hearty meal perfect for family dinners or meal prep. With just 30 minutes of prep time and 60 minutes in the oven, this lasagna is an easy, nutritious option for feeding a crowd. Treat yourself to comfort food made better!
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Recipe Information
Ingredients
- 9 sheets whole wheat lasagna noodles
- 15 ounces low-fat ricotta cheese
- 2 cups low-fat mozzarella cheese, shredded
- 0.5 cups low-fat Parmesan cheese, grated
- 4 cups baby spinach, chopped
- 1 large zucchini, thinly sliced
- 1 large egg
- 3 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
Meanwhile, in a large bowl, combine the low-fat ricotta cheese, egg, garlic powder, dried oregano, dried basil, and black pepper. Mix until well blended.
In a separate bowl, combine the low-fat mozzarella cheese and grated low-fat Parmesan cheese. Set aside.
Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Layer 3 lasagna noodles over the sauce. Top with half of the ricotta mixture, followed by half of the spinach, zucchini slices, and 1 cup of mozzarella-Parmesan cheese mixture.
Pour another cup of marinara sauce over the top and spread it evenly.
Repeat layers: 3 more noodles, remaining ricotta mixture, remaining spinach, zucchini slices, and 1 cup of mozzarella-Parmesan cheese mixture.
Top with the last 3 noodles, remaining 1 cup marinara sauce, and sprinkle the last of the mozzarella-Parmesan mixture on top.
Cover the baking dish with aluminum foil, making sure it does not touch the cheese.
Bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna stand for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 442.4 g | 161% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 49.7 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4766 mg | 367% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4170 mg | 89% | |
*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.
