Low Fat/Low Carb Lasagna

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This is a very filling dish that is good for you too! It also freezes well and you usually don't have to worry about leftovers!

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Ingredients

  • 2 lb. ground meat
  • 2 lg. onions, peeled and finely chopped
  • 3 4-oz. cans sliced mushrooms, drained
  • 3 beef boullion cubes, crumbled
  • black pepper to taste
  • extra virgin olive oil
  • 1 qt. pasta sauce
  • 1 qt. chopped tomatoes with juice
  • 1 6 oz. can tomato paste
  • 3 Tbs. chopped garlic
  • 1 Tbs. Italian seasoning
  • 1 Tbs. dried basil
  • 1 Tbs. ground fennel seed
  • 2 1-lb. bags frozen chopped spinach
  • 2 15-oz. cartons reduced fat ricotta cheese
  • 1 C. reduced fat grated parmesan cheese
  • 2 8-oz. pkgs. reduced fat grated mozzarella cheese
  • 6 lg. eggs
  • 2 1 lb. pkgs. whole wheat lasagna noodles (uncooked)

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Directions

Preheat oven to 350 degrees. In a large stockpot, combine ground meat, chopped onions, mushrooms, crumbled beef boullion cubes, black pepper, and extra virgin olive oil. Sauté on medium heat until meat is browned. Drain in a collander to get rid of excess fats. Add chopped tomatoes with juice, pasta sauce, and tomato paste. Add spices and garlic. Mix well and cook on medium heat until sauce is bubbly. Meanwhile, place frozen spinach in a large collander and pour hot tap water over it. Squeeze out excess moisture from spinach. Place in a large mixing bowl and add grated parmesan cheese, six eggs, ricotta cheese, and black pepper to taste. Mix with a spatula until well-combined.

Spray a large deep rectangular baking pan with cooking spray. Ladle a small amount of cooked meat sauce on bottom of pan. Arrange uncooked layer of whole-wheat lasagna on top, and spread one-half the cheese, egg, and spinach mixture on top. Ladle some more meat sauce and top with one package of the mozzarella cheese. Repeat layering with whole wheat lasagna, sauce, cheese, egg and spinach mixture. Ladle remaining sauce on top and top with second package of mozzarella cheese. Cover pan with heavy-duty aluminum foil. Bake for 55-60 minutes at 350 degrees or until lasagna noodles are cooked. Remove from oven and uncover. Let stand 15-20 minutes. Cut into portions and serve warm. This dish freezes well for future use. Simply microwave to heat.

Reviews (5)

  • the ricotta is added in the bowl with the spinach, parm, eggs, and pepper, it is in the directions. it would be low carb due to the fact that it is wheat noodles so there would be fiber and the rest of the ingredients would have low carbs.
    Dependent on the beef you used that could up the fat but then you break it down per serving. You could buy salt free tomato sauce and paste. Add your own salt to taste on the pasta sauce. Make it from scratch. then you would have complete control. It is still going to be a much healthier version than full fat lasagna.

    Flag as inappropriate cooklikemygramma  |  August 13, 2011

  • may be low fat and low carb - but whoa...the sodium would kill a cow!!!

    Flag as inappropriate emalee  |  February 4, 2009

  • Why is this low fat/low carb? What is the nutrition facts?

    Flag as inappropriate sowen  |  October 24, 2007

  • the 2 15 oz. cartons reduced fat ricotta cheese listed in the ingredients have disappeared in the directions section; whither????

    Flag as inappropriate momzee  |  September 17, 2007

  • the 2 15 oz. cartons reduced fat ricotta cheese listed in the ingredients have disappeared in the directions section; whither????

    Flag as inappropriate momzee  |  September 17, 2007

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