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
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Ingredients

Directions

  • 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.

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  • 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; 6.3 g total fat; 32 mg cholesterol; 258 mg sodium. 25.8 g carbohydrates; 13.6 g protein; Full Nutrition