Recipe Image


  • 30 m
  • 1 h 5 m
Diabetic Living Magazine
“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.”


    • 6 ounces 90% or higher lean ground beef or uncooked bulk turkey sausage
    • ¾ cup chopped onion
    • ¾ cup shredded carrot
    • 3 cloves garlic, minced
    • 2 (8 ounce) cans no-salt-added tomato sauce
    • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
    • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
    • ¾ teaspoon fennel seeds, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 6 dried lasagna noodles (5 to 6 ounces)
    • 1½ cups light ricotta cheese
    • 1 egg white, lightly beaten
    • 1 nonstick cooking spray
    • ¾ cup shredded part-skim mozzarella cheese (3 ounces)
    • 2 tablespoons grated Parmesan or Romano cheese


  • 1 Preheat oven to 375°F. For sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown and vegetables are tender.
  • 2 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.
  • 3 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.
  • 4 Lightly coat a 2-quart square baking dish or 1½-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.
  • 5 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.
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