Low Fat Easy Eggless Lasagna
Satisfy your comfort food cravings with this hearty, guilt-free Low Fat Easy Eggless Lasagna! This recipe swaps traditional ingredients for low-fat ricotta and part-skim mozzarella, making it a lighter yet indulgent meal perfect for health-conscious eaters. Fresh spinach adds a nutrient-packed layer, while a zesty low-sodium marinara sauce ties all the flavors together. Designed with ease in mind, this lasagna is fully customizable and comes together in just 20 minutes of prep time. Whether you're accommodating dietary restrictions or simply seeking a wholesome weeknight dinner, this vegetarian, egg-free lasagna promises layers of cheesy goodness without the extra fat. Serve it fresh out of the oven for a family meal that’s equal parts nourishing and delicious!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 cups Low-fat ricotta cheese
- 2 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 4 cups Fresh spinach
- 3 cups Marinara sauce (low-sodium)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 can Olive oil cooking spray
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, prepare the ricotta mixture. In a large mixing bowl, combine the low-fat ricotta cheese, half of the shredded mozzarella (1 cup), grated Parmesan, salt, black pepper, garlic powder, and Italian seasoning. Mix until well combined.
Lightly coat a 9x13-inch baking dish with olive oil cooking spray.
Spread a thin layer of marinara sauce (about 1/2 cup) across the bottom of the baking dish.
Place 3 cooked lasagna noodles in a single layer over the sauce.
Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the fresh spinach and 1 cup of marinara sauce.
Repeat the layering process (noodles, ricotta mixture, spinach, marinara) two more times, finishing with a final layer of marinara sauce on top.
Sprinkle the remaining shredded mozzarella (1 cup) evenly over the top layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Remove the lasagna from the oven and let it cool for 10 minutes before slicing and serving.
Serve warm and enjoy your low-fat, eggless lasagna!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 603 mg | 46% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 753 mg | 16% | |
*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.
