Light and Lazy Lasagna

Search Recipes

Light and Lazy Lasagna

Light and Lazy Lasagna
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour Source: H Rampello
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Beef , Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Italian
Special Features: Make Ahead

"Lazy" because you don't cook the noodles before layering. Can be prepared up to a day in advance and refrigerated until time to bake.


12 Lasagna noodles
2 cups shredded nonfat or reduced-fat Mozzarella cheese
1/4 cup grated nonfat or reduced-fat Parmesan cheese

15 ounces nonfat Ricotta cheese
1 cup dry curd or nonfat Cottage cheese
1/4 cup grated nonfat or reduced-fat Parmesan cheese
2 tablespoons finely chopped fresh Parsley, or 2 teaspoons dried

8 ounces 95% lean ground Beef or turkey Italian sausage
2 pound canned, unsalted Tomato sauce
1 pound canned, unsalted Tomatoes, crushed
2 tablespoons Tomato paste
2 cups sliced fresh Mushrooms
1 medium Onion, chopped
1 1/2 teaspoons crushed fresh Garlic
2 1/2 teaspoons dried Italian seasoning


To make the sauce, place the ground meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain off any fat. (If the meat is 95% lean, there will be no fat to drain.)

Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for 25 minutes, or until the vegetables are tender. Set aside.

To make the filling, combine all of the filling ingredients in a large bowl and stir to mix well. Set aside.

To assemble the lasagna, coat a 9 x 13-inch baking pan with nonstick cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise. Allow a little space between the noodles for expansion. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan.)

Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella and sauce layers. Finally, top with the remaining noodles, sauce, Parmesan and mozzarella.

Cover the pan with aluminum foil and bake at 350 degrees for 45 minutes. Remove the foil and bake for 15 additional minutes or until the edges are bubbly and the top is browned. Remove the dish from the oven and let sit for 5 minutes before cutting and serving.

Nutrient Information
Calories: 350
Total Fat: 12 g
Saturated Fat: 6 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 419 mg
Carbohydrates: 34 g
Protein: 26 g
Fiber: 3 g
Vitamin A: 1184 IU
Vitamin C: 19 mg
Calcium: 353 mg
Iron: 3 mg

Cook's Notes: