healthy lasagna

<p>This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!</p>

Skinny Spinach Lasagna

butter

garlic

thyme

spinach

ricotta cheese

salt

nutmeg

lemon juice (optional, to taste)

no-boil lasagna noodles

spaghetti

mozzarella cheese

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9&#215;13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

We aren't big TV watchers and had the same dilemma!! We finally got one, but only watch a few Netflix shows. We love White Color! This lasagna is gorgeous Lindsay - love that you've made is skinny and packed it with spinach!

I own ALL 7 seasons of The West Wing. I used to watch it over and over and over !! When you are finished with that make SURE you get " The Newsroom' . IT was on HBO. Only 3 seasons but it was written and produced by the genius Aaron Sorkin who also wrote The West Wing. Watching that AND having this delicious lasagna ??? Priceless !

I am not a huge TV watcher at all, but the hubby is! I do not think he would know what to do without it - so sad. 

Just give me three hours a week to watch The Walking Dead, The Following, and The Good Wife. That's it. 

By the way, Lindsay ... this looks awesome and looks like it is weight watchers friendly, only 7 points - yum!

https://www.youtube.com/watch?v=u-QrF6rrd4U

This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - with just 250 calories per serving.

Full recipe: http://pinchofyum.com/skinny-spinach-lasagna

PRODUCTS (Amazon affiliate links)
No Boil Noodles: http://amzn.to/2q9M6y6
Marinara Sauce: http://amzn.to/2pE2Egs

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The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!

Basic + Awesome Vegetarian Lasagna

onion,

carrots,

mushrooms

walnuts

zucchini,

butter oil

oregano

Italian seasoning

kosher salt + black pepper

tomato sauce

mascarpone

garlic, grated

Parmesan cheese

noodles noodles

Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.

Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.

Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt. 

Layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.

Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!

This easy vegan spinach lasagna recipe is a cinch to make! It uses just 5 ingredients, tastes incredible and can easily be made gluten-free. Great for meal prep and freezer-friendly!

5-Ingredient Vegan Spinach Lasagna

gluten-free lasagna noodles ((or lasagna noodles of choice))

ricotta ((or homemade*))

Italian seasoning (optional)

vegan cheese

Salt & pepper if needed

Preheat the oven to 375 degreesºF.

Cook lasagna noodles according to the package instructions.

While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.

Once the noodles have finished cooking, line the bottom of a 9&quot; x 13&quot; with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.

Repeat this step for another two or three layers (depending on the size of your pan and noodles).

Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.

Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.

Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!

https://content.jwplatform.com/videos/D8WE0Axd.mp4

This simple and delicious recipe for Italian Turkey Lasagna comes together fast and is perfect for a weeknight dinner or entertaining. Made with ground turkey, ricotta cheese, mozzarella, and no boil lasagna noodles.

Italian Turkey Lasagna

olive oil

turkey

½ large onion, diced ((about a cup))

garlic,

tomato paste

tomatoes

containers ricotta cheese ((part-skim

parmesan

eggs,

mozzarella cheese ((about 2 cups))

Preheat oven to 375 degrees. Spray baking dish with cooking spray; set aside.

Heat oil in a large skillet or pot over medium high heat. Add in the ground turkey and onions and cook until the turkey is no longer pink, breaking up the turkey meat with a spoon as it cooks. Stir in the garlic and cook for one minute. Add in the tomato paste, oregano and salt, and stir for another two minutes. Pour in the crushed tomatoes and tomato sauce and bring to a simmer. Let simmer for five minutes; set aside.

To make the ricotta filling, stir together the ricotta, parmesan, and eggs; set aside.

To assemble the lasagna, spoon about half a cup of sauce on the bottom of the baking dish. Place four of the lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. Spread on 1/3rd of the ricotta cheese mixture, 1/4 of the mozzarella, and about a cup of meat sauce. Repeat layers, ending with the last layer or lasagna noodles, sauce, and topping with remaining mozzarella cheese.

Cover the lasagna with nonstick foil and bake, covered for an hour. Remove foil and bake for an additional 10 minutes. Let rest for at least 5 minutes before serving.

This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you've got dinner!

Super Easy Skinny Veggie Crockpot Lasagna

lasagna noodles

ricotta cheese OR cottage cheese

vegetables

Pesto (to taste)

cheese

parsley

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don&#8217;t stick.

Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking &#8211; not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don&#8217;t do this it will probably be more like lasagna soup &#8211; still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

Hi! Thank you for the recipe! Are there any other substitutes for the kale?

Thanks!

This looks so delicious! I have been looking for recipes to try in my new crockpot and this one seems perfect.

How did it compare to regular lasagna?

https://www.youtube.com/watch?v=Wgfyss0sDUE

Skinny Veggie Crockpot Lasagna! Packed with good-for-you veggies, super easy to make, and made with a handful of simple ingredients.

Full recipe: http://pinchofyum.com/super-easy-skinny-veggie-crockpot-lasagna

PRODUCTS (Amazon affiliate links)
Pasta Sauce: http://amzn.to/2kesvZ5
Lasagna Noodles: http://amzn.to/2lzSBHx

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Skinny Veggie Crockpot Lasagna

It&#039;s time to remix lasagna into a healthy, high protein alternative! This easy Cottage Cheese Lasagna only takes around 15 minutes.

Lazy Cottage Cheese Lasagna

Pound Ground Beef

Jar Pasta Sauce (24-28 Ounces and look for one with LOW SUGAR)

Ounces Egg Noodles (224 grams)

Free

Container Greek Yogurt (Plain 5.3 Ounces/150 grams)

½ Cup Parmesan Cheese (40 grams)

½ Cups Mozzarella Cheese (Part Skim 228 grams)

Salt (*Optional)

Black Pepper (*Optional)

Herbs (*Optional)

Seasoning (*Optional)

Brown your meat (drain if not using a lean meat).

Mix in your Pasta Sauce and other optional seasonings. Cook that on low for around 5 minutes.

Cook and drain your Egg Noodles.

Mix together your Cottage Cheese, Greek Yogurt, Parmesan, Mozzarella, and optional Parsley, Salt, or Black Pepper.

Add your cooked noodles into the bottom of your dish or pan, cheese mix on top of those, and your sauce mix on top of that.

Bake this on 350F/176C for 25 minutes and top with a little Mozzarella 5-10 minutes before it’s done.

https://embed.mediavine.com/videos/honkvis3ajorqyq0rtxo

It's time to remix lasagna into a healthy, high protein alternative! This easy Cottage Cheese Lasagna only takes around 15 minutes.

This Easy Healthy Lasagna recipe is the perfect family-friendly dish. It has all of the goodness of classic lasagna, but lightened up and packed with protein for a skinny version of the traditional recipe!

Easy Healthy Lasagna

(2 cups) marinara sauce

fat-free cottage cheese (can use full fat

lasagna noodles (can use gluten free)

parsley,

In a large skillet cook ground turkey. Once cooked, stir in marinara sauce, set aside.

Meanwhile, in a medium mixing bowl, combine cottage cheese, Parmesan cheese and Italian seasoning.

Preheat oven to 350ºF and in an 8 x 8 to 8 x 11" baking dish that has been sprayed with nonstick cooking spray, layer 1/3 meat sauce (more sauce than meat), 2-3 noodles, and 1/2 cottage cheese mixture.

Repeat layering process with meat sauce, noodles and then cottage cheese mixture.

One more layer of meat sauce and then top with mozzarella.

Cover with tin foil. Bake for 20 minutes at 350ºF. Remove tin foil and bake for another 10 minutes.

Let rest for 10 minutes before serving. Enjoy a large serving! Makes 6 HUGE servings!

https://content.jwplatform.com/videos/sxrH70Al.mp4

KC - Easy Healthy Lasagna - Rectangle 720p

This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe! It contains roasted eggplant, a homemade cashew ricotta and marinara sauce to top it off!

Gluten-Free + Vegan Eggplant Lasagna

eggplant

Cooking spray/olive oil

salt & pepper

raw cashews (soaked

yeast

lemon juice

garlic powder

coconut water (or water)

28 oz can/jar of crushed tomatoes*

basil

red pepper flakes (optional)

gluten-free lasagna

- 10 oz vegan shredded cheese

coconut water

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

cooking spray

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Lemon Juice

bakers yeast

Cashew

red pepper

Preheat the oven to 375ºF.

Slice the eggplant lengthwise and then cut into 1/4" strips. Place on a baking sheet, spray with cooking spray or drizzle with oil, and sprinkle with salt and pepper. Roast for 15 minutes until fork tender.

While the eggplant is roasting, drain and rinse the cashews and add them to a blender along with the nutritional yeast, lemon juice, spices and coconut water. Blend until smooth.

In a large bowl, combine the tomato sauce and spices. Stir until combined.

Prepare the lasagna in a 9x9 pan. Start with a layer of tomato sauce and spread it out evenly across the bottom. Top with three lasagna sheets, then some ricotta. Spread the ricotta&nbsp;out evenly as well. Then top with eggplant slices, additional sauce and repeat until all ingredients have been used up (ending with a layer of sauce &amp; ricotta). Top with shredded cheese.

Bake the lasagna covered for 50 - 55 minutes until everything has cooked through and is bubbling. Remove from the oven, let sit for 10 minutes, then slice and serve.

Store leftovers in an airtight container for 3 - 5 days or freeze.

Made this today and it was very yummy! Thank you.

https://content.jwplatform.com/videos/1P26BrSJ.mp4

This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe! It contains roasted eggplant, homemade cashew ricotta and marinara sauce to top it off!

Gluten-Free & Vegan Eggplant Lasagna

Learn how to make this lower-carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with zucchini &quot;noodles&quot; instead of pasta. Over the years, I&#39;ve perfected this recipe so that the results are not watery or undercooked but perfectly tender zucchini noodles layered with melty cheese and rich marinara.

Zucchini Lasagna

4-5 large zucchinis, sliced thin ((1/8-inch cuts))

Parmigiano Reggiano/Parmesan cheese

mozzarella,

ricotta cheese ((drained of liquids))

garlic cloves,

black pepper

fresh basil, chopped

Preheat oven to 375F.  

Salt &amp; pre-bake zucchini noodles: arrange zucchini slices on a sheet pan lined with parchment paper. Sprinkle lightly with salt - let sit for 5-10 minutes so zucchini &quot;sweats&quot; any excess moisture. Use paper towels to press and dry zucchini noodles, and wipe off any extra salt. Then bake noodles for 8-10 minutes - pat them dry after baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.

Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.

Layer ingredients: In a 13x9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese &amp; little parmesan Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese. 

Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy! 

This time i added tomato paste, mushrooms, onions, and sausage. I thought I would be adding a little extra cheese all the way around but I think I pretty much stuck close to the measurements in the recipe and I'm happy I did. I had no leftover sauce and really no leftover cheese so it was perfect. I did use the mandolin slicer for the zucchinis which made it pretty easy. I added the tomato paste after sauteing the onions and sausage. I added a tablespoon of tomato paste and let that cook in the onions and sausage before adding that to the marinara and mushrooms. I'm really happy with how it turned out.

I love this recipe. I've made it a bunch of times now. I do add sausage,mushrooms, and onions, plus more ricotta, extra parm and mozzarella as well. It turns out amazing!

It turned out amazing! I've made it twice, the first time I added sausage and lean ground beef. The second time I just added sausage and both times it turned out absolutely amazing. The first time I ended up having too much sauce because I added too much meat but this time I only had a little bit leftover sauce and like I said, amazing! Next time I might not add any meat and see how that goes I bet it will still be amazing. Thank you for the recipe.

Just what I was looking for though I do not have a mandoline, so I used an old-school cheese slicer (like what you might use for a chacuterie board). The slices were uniform though you have to go slow and maintain even pressure to keep it just right. This was so mch lighter than pasta that if was a welcome change. I've never enjoyed heavy carbs so I was excited to try an alternative! On a side note, I think you could add a layer of sliced mushrooms (crimini or baby bella) to give it more substance if you think it's too light. It was still a bit watery but I will say I didn't mind it as I like saucy things. I used whole milk ricotta, which doesn't have standing liquid to drain and I'm thinking this may have made it creamier but no less moist. LOL! I also threw in a whole extra clove of garlic just because I like it. Enjoy!

This is one great recipe.  My partner will not eat most vegetables (especially green ones), so I made this for my cousin (who is my guinea pig), with an eye toward making it for a vegetarian couple, one of whom is gluten free. She loved it.  I loved it.  It is rather labor intensive but so worth it. Beyond all expectations. I may have added more parm than the recipe calls for as I was just sprinkling it on at the end.  BTW, I'm not certain the width of the "noodles" matters all that much, as long as you bake them long enough to dry them out.  And, a little crunch never hurt anyone.

This was delicious.  However, a back of the envelope calculation of the nutrition information showed your findings wildly inaccurate as to calories, fat (in a huge way) and protein.  ( I didn't calculate carbs.) To say it was off by a bit is a complete understatement.  If you are going to note nutrition facts make sure they are somewhat accurate. Now I can't trust any of your nutrition "facts"

I made this zucchini lasagna per the instructions and it was so watery and didn’t hold together. Ate it, but threw it out as it was a sloppy mess.

So good &amp; easy!   I used cottage cheese instaed of ricotta cheese, that what i had.

Great tips for drawing the zucchini noodles. Making it for the second time right now. I use nutritional yeast in place of the parm and a little cooked ground turkey, but the recipe is perfect as is and super delicious. I like to freeze portions of it to make great pop up lunches. Thanks for the great, carb friendly recipe!

Yum, gonna get that mandolin slicer next time, my knife skills yielded 1/4" thick, longer pre-baking zucchini, love a molten browned to black cheese topping!  Pecorino Romano instead of parmesan (zestier), basket ricotta, delicious, used 1/2 fresh, 1/2 more melty mozzarella, a teaspoon of cornstarch in ricotta mixture helps still producing-juice-zucchini solidify the bake.

Just made this! Impatiently waiting for it to cool down and dig in.  Yum!!

https://www.youtube.com/watch?v=Hdhnu6hlGgI

Today, we're making zucchini lasagna, a recipe I've made for years with my summer zucchini! It has all the flavors we know and love of lasagna, but it uses zucchini "noodles" instead of lasagne or pasta. This recipe has been perfected from years of making it over and over. So, I'm sharing my tips and tricks for making the best zucchini lasagna out there and one that doesn't have watery results. Because who wants that? ;) I hope you enjoy it! You'll want to pair this dish with protein such as meatballs or chicken parmesan or add a meat sauce. Cheers!

RECIPE: https://asimplepalate.com/blog/easy-zucchini-lasagna/

INGREDIENTS
4-5 large zucchinis, sliced thin (1/8-inch cuts)
3/4 cup freshly grated Parmigiano Reggiano/Parmesan cheese
1 lb mozzarella, shredded
2 1/2 cups tomato sauce
1 cup ricotta cheese (drained of liquids)
1/3 cup freshly grated Parmigiano Reggiano/Parmesan cheese
3 garlic cloves, minced
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped

TOOLS I USE & RECOMMEND
Chef Knife: https://amzn.to/3Rmaz0Q
Cheese Grater: https://amzn.to/3yc7OJi
Mandoline Slicer: https://amzn.to/4bWV1ba

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Top 11 healthy lasagna recipes from across the web

The most viewed healthy lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skinny Spinach Lasagna

Basic + Awesome Vegetarian Lasagna

Skinny Spinach Lasagna

Basic + Awesome Vegetarian Lasagna

5-Ingredient Vegan Spinach Lasagna

Italian Turkey Lasagna

Super Easy Skinny Veggie Crockpot L...

Lazy Cottage Cheese Lasagna

Easy Healthy Lasagna

Gluten-Free + Vegan Eggplant Lasagn...

Zucchini Lasagna

Top 11 healthy lasagna recipes from across the web

The most viewed healthy lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Spinach Lasagna

Basic + Awesome Vegetarian Lasagna

Skinny Spinach Lasagna

Basic + Awesome Vegetarian Lasagna

5-Ingredient Vegan Spinach Lasagna

Italian Turkey Lasagna

Super Easy Skinny Veggie Crockpot L...

Lazy Cottage Cheese Lasagna

Easy Healthy Lasagna

Gluten-Free + Vegan Eggplant Lasagn...

Zucchini Lasagna

The most viewed healthy lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine