Using lean and light ingredients gives this satisfying one-dish meal all the great taste you expect from lasagna--with only a fraction of the fat and calories. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. For sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown and vegetables are tender.

  • Stir in the tomato sauce, dried basil (if using), dried oregano (if using), fennel seeds, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.

  • Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. For ricotta mixture: In a small bowl, stir together ricotta cheese and egg white.

  • Lightly coat a 2-quart square baking dish or 1 1/2-quart au gratin dish with nonstick cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish, trimming noodles to fit if necessary. Spread with one-third of the ricotta mixture. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice.

  • Bake, covered with foil, for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

227 calories; total fat 6.3g 10% DV; saturated fat 3.2g; cholesterol 32mg 11% DV; sodium 258mg 10% DV; potassium 94mg 3% DV; carbohydrates 25.8g 8% DV; fiber 2g 8% DV; sugar 11g; protein 13.6g 27% DV; exchange other carbs 2; vitamin a iu 1416IU; vitamin c 11mg; folate 85mcg; calcium 189mg; iron 2mg; magnesium 15mg.