This recipe makes six servings. When dish is cooked, cut into six equal slices. Each slice will have 535 calories.
Ingredients
- 9 lasagna sheets. Palmini low carb lasagna is preferred, but any brand will work. (find the lowest calorie brand)
- 152g shredded fat-free cheese (240 calories)
- 500g frozen spinach, thawed and drained
- 250g zucchini, sliced lengthwise
- 455g low-fat ricotta cheese
- 455g 93% lean ground turkey/chicken/beef (measured raw)
- 1000g (4 cups) of flavored pasta sauce of choice (up to 50 calories per 125g)
- 125g onion, diced
- 2 tsp minced garlic or 2 garlic cloves, minced
- 80ml (½ cup) water
Directions
1. Pre-heat the oven to 400°F.
2. Cook the lasagna according to package instructions, and set aside.
3. Saute garlic and onions on a pan over medium-high heat until golden brown.
4. Remove the onions and garlic and set aside in a large bowl.
5. In the same pan, cook the lean ground meat until fully cooked. When fully cooked, remove from the pan, drain/rinse out any excess liquid, and add to the bowl of onions & garlic.
6. Add pasta sauce to the meat mixture and mix well.
7. In a separate bowl, mix Ricotta cheese and spinach.
8. Spray a casserole dish with cooking spray and build the lasagna. Spread ¼ cup of the meat sauce on the bottom of the casserole dish. Place lasagna noodles over the sauce. Lay zucchini on top of the noodles. Spread ½ of the ricotta cheese/spinach mix on top of the zucchini. Spread ½ of the meat pasta mix over the ricotta. Repeat with another layer of lasagna noodles and zucchini. Spread the remaining pasta sauce on top, and then place fat-free cheese on top of that.
9. Cover with foil (spray with cooking spray) and place in the oven. After 30 minutes, remove the foil and bake for another 30 minutes.
10. Let cool (20 minutes) before cutting and serving.