Servings Per Recipe: 12
Amount Per Serving
% Daily Value**
Total Fat 6g
Total Carbohydrate 28g
Vitamin A 29% Vitamin C 2%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Date Added: August 09, 2011
This works as a lower fat alternative by leaving out some of the cheeses but keeping the basic structure and ingredients for a lasagna. This could even be made with fat free cottage cheese, actually. The shredded carrots will certainly add an unexpected texture and a subtle flavor to the mix.
1. Cook lasagna noodles; drain and set aside.
2. In skillet or fry pan, cook
meat; drain fat and place meat in colander.
Rinse with hot water.
mushrooms and onion to cooked meat.
4. In a 9x13x2-inch baking pan, layer
one-third of cooked lasagna noodles with half the meat mixture, half
cottage cheese, half carrots, half Mozzarella and one third sauce.
Top with remaining noodles and sauce.
6. Cook uncovered for 35 minutes
at 350 degrees.
7. Remove from oven; cover with foil.
8. Let stand 20 minutes
Comments on Low-Fat Lasagna Recipe:
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, Cheese, Beef, Onion allergies.