Low Fat No Boil Lasagna
Indulge in the ultimate guilt-free comfort food with this Low Fat No Boil Lasagna, a lighter take on a classic Italian favorite that's packed with flavor and perfect for busy weeknights. Featuring layers of tender no-boil lasagna noodles, creamy low-fat ricotta cheese, part-skim mozzarella, and a generous dose of nutrient-rich baby spinach, this lasagna is as wholesome as it is satisfying. The hearty marinara sauce, seasoned with fragrant garlic powder and Italian herbs, ties everything together, while eliminating unnecessary sugar and sodium. Best of all, there's no boiling required—just 20 minutes of prep, a quick assembly, and the oven takes care of the rest! Whether you're watching your fat intake or simply looking for an easy, delicious dinner to feed the family, this recipe delivers all the flavor you crave in a healthier, hassle-free package. Perfectly portioned for six servings, this dish is ideal for meal prep or a cozy gathering.
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Recipe Information
Ingredients
- 15 oz Low-fat ricotta cheese
- 2 cups Part-skim mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 9 sheets No-boil lasagna noodles
- 4 cups Marinara sauce (low-sodium, no sugar added)
- 3 cups Baby spinach, chopped
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix well until smooth and evenly combined.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Lay 3 no-boil lasagna noodles on top of the sauce, ensuring they do not overlap.
Spread one-third of the ricotta mixture over the noodles, followed by a layer of chopped spinach (about 1 cup) and another 1 cup of marinara sauce.
Repeat the layers (noodles, ricotta mixture, spinach, marinara) two more times, ending with a layer of marinara sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top layer of sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Carefully remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your low-fat, no-boil lasagna!
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 500.2 g | 182% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 73.7 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3744 mg | 288% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5294 mg | 113% | |
*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.
