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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 5 mins


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; protein 13.6g; carbohydrates 25.8g; dietary fiber 2g; sugars 11.2g; fat 6.3g; saturated fat 3.2g; cholesterol 32.5mg; vitamin a iu 1416IU; vitamin c 11.1mg; folate 85mcg; calcium 189.5mg; iron 1.6mg; magnesium 15mg; potassium 93.6mg; sodium 257.7mg.