20 Delicious Lowfat Lasagna Recipes Healthy

Are you craving the comfort of lasagna but watching your waistline? You’re in luck! Our roundup of 20 Delicious Lowfat Lasagna Recipes proves that healthy doesn’t have to mean boring. From veggie-packed layers to lean meat options, these dishes are sure to satisfy your Italian food cravings without the guilt. Dive in and discover your next favorite weeknight dinner that’s as nutritious as it is tasty!

Vegetable Lasagna with Lowfat Cheese

Glistening layers of tender pasta, vibrant vegetables, and creamy lowfat cheese come together in this Vegetable Lasagna, a dish that promises both comfort and sophistication. Perfect for a cozy dinner or a lavish gathering, it’s a testament to how wholesome ingredients can create something truly extraordinary.

Ingredients

• 9 lasagna noodles (use oven-ready for convenience)
• 2 cups lowfat ricotta cheese (for a lighter texture)
• 1 cup shredded lowfat mozzarella cheese (adds a nice melt)
• 1/4 cup grated Parmesan cheese (for a sharp flavor)
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups mixed vegetables (zucchini, spinach, and mushrooms recommended)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh basil can be used for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then sauté the mixed vegetables until just tender, about 5-7 minutes. Season with garlic powder, salt, and black pepper.
3. In a bowl, mix the ricotta cheese with dried basil, setting aside for layering.
4. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed vegetables, and 1/3 cup of mozzarella cheese. Repeat the layers.
6. Top the final layer with the remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
7. Cover with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Velvety and rich, this Vegetable Lasagna boasts a harmonious blend of flavors and textures, with the lowfat cheeses providing a delicate creaminess without heaviness. Serve it with a crisp green salad and a glass of white wine for an effortlessly elegant meal.

Spinach and Mushroom Lowfat Lasagna

Perfectly layered with tender spinach and earthy mushrooms, this lowfat lasagna offers a guilt-free indulgence without compromising on flavor or texture. Its creamy ricotta and mozzarella blend, nestled between whole wheat noodles, creates a dish that’s as nutritious as it is comforting.

Ingredients

• 9 whole wheat lasagna noodles (or regular, for a lighter texture)
• 2 cups part-skim ricotta cheese (for a creamier filling)
• 1 cup shredded part-skim mozzarella cheese (divided, for layers and topping)
• 1 large egg (to bind the ricotta mixture)
• 2 cups fresh spinach, chopped (packed, for vibrant layers)
• 1 cup mushrooms, sliced (cremini or button, for earthy flavor)
• 2 cloves garlic, minced (for aromatic depth)
• 2 cups marinara sauce (homemade or store-bought, adjust seasoning)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, for best flavor)
• 1 tbsp olive oil (or any neutral oil, for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside on a towel to prevent sticking.
3. In a skillet over medium heat, warm the olive oil. Add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Tip: Don’t overcrowd the pan to allow the mushrooms to brown properly.
4. In a bowl, mix the ricotta, half of the mozzarella, egg, salt, and pepper until well combined. Stir in the sautéed mushrooms and chopped spinach.
5. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, followed by half of the ricotta mixture. Repeat the layers, finishing with a layer of noodles and the remaining marinara sauce. Sprinkle the remaining mozzarella on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the lasagna rest for 10 minutes before slicing to set the layers.

Rich in flavors and textures, this lasagna boasts a delightful contrast between the creamy filling and the al dente noodles. Serve it with a crisp green salad or roasted vegetables for a complete, satisfying meal.

Turkey and Zucchini Lowfat Lasagna

Venturing into the realm of comfort food with a healthier twist, this Turkey and Zucchini Lowfat Lasagna marries the heartiness of traditional lasagna with the lightness of zucchini, creating a dish that’s both satisfying and guilt-free. Perfect for those seeking a nutritious yet indulgent meal, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 lb ground turkey (preferably 93% lean)
• 2 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
• 9 lasagna noodles (whole wheat for a healthier option)
• 2 cups low-fat ricotta cheese
• 1 cup part-skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought, low-sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Stir in garlic powder, dried oregano, salt, and black pepper into the cooked turkey, mixing well to incorporate the flavors.
4. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer 3 lasagna noodles over the sauce, followed by half of the turkey mixture, half of the zucchini slices, and 1 cup of ricotta cheese. Repeat the layers once more.
6. Top with the remaining 3 lasagna noodles, the rest of the marinara sauce, and sprinkle with mozzarella and Parmesan cheeses.
7. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna stand for 10 minutes before slicing to allow the layers to set.

Notably, this lasagna boasts a delightful contrast between the creamy ricotta and the slight crunch of zucchini, with the turkey adding a savory depth. Serve it with a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Eggplant Lasagna Lowfat Version

Savory and satisfying, this low-fat eggplant lasagna reimagines the classic comfort dish with layers of roasted eggplant, rich tomato sauce, and a light, creamy ricotta mixture, offering a healthier twist without sacrificing depth of flavor.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces (look for firm, shiny skin)
• 1 tbsp olive oil (or any neutral oil)
• 2 cups low-fat ricotta cheese (drained for thicker consistency)
• 1 egg, lightly beaten (helps bind the ricotta mixture)
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 2 cups marinara sauce (homemade or store-bought, adjust to taste)
• 1 cup part-skim mozzarella cheese, shredded (for a lighter melt)
• 1 tsp dried basil (or 1 tbsp fresh, finely chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Brush both sides of eggplant slices with olive oil and arrange in a single layer on the prepared baking sheets. Roast for 20 minutes, flipping halfway, until tender and lightly browned.
3. In a medium bowl, combine ricotta cheese, beaten egg, Parmesan cheese, basil, salt, and pepper. Mix until well blended.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer half of the roasted eggplant slices over the sauce.
5. Spread half of the ricotta mixture over the eggplant, then drizzle with 1/2 cup marinara sauce. Repeat layers with remaining eggplant, ricotta mixture, and marinara sauce.
6. Sprinkle shredded mozzarella and additional Parmesan cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
7. Let stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Yielded is a lasagna with a harmonious blend of textures, from the silky eggplant to the creamy ricotta, all enveloped in a vibrant tomato sauce. For an elegant presentation, garnish with fresh basil leaves and serve alongside a crisp green salad.

Lowfat Chicken and Spinach Lasagna

Amidst the hustle of everyday life, a dish that marries comfort with nutrition stands out, especially when it’s as inviting as this lowfat chicken and spinach lasagna. Perfect for a family dinner or a sophisticated potluck, its layers promise a harmonious blend of flavors and textures, all while keeping health in mind.

Ingredients

• 9 lasagna noodles (use no-boil for convenience)
• 2 cups shredded cooked chicken breast (leftovers work great)
• 1 cup part-skim ricotta cheese (drain excess liquid)
• 1 egg, lightly beaten (helps bind the ricotta)
• 2 cups fresh spinach, chopped (packed tightly)
• 1 1/2 cups lowfat mozzarella cheese, shredded (divided)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 cups marinara sauce (homemade or store-bought)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, mix the ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until well combined.
3. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the ricotta mixture over the noodles, then layer half of the chicken and spinach.
6. Repeat the layers: sauce, noodles, remaining ricotta mixture, chicken, and spinach.
7. Top with the remaining 3 noodles, spread the rest of the marinara sauce, and sprinkle with the remaining 1/2 cup mozzarella.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow layers to set.

Presenting a delightful contrast between the creamy ricotta and the tangy marinara, this lasagna is a testament to how light ingredients can yield rich flavors. Serve it with a crisp green salad dressed in lemon vinaigrette to complement its hearty yet refined profile.

Whole Wheat Lowfat Lasagna

Elevating the classic comfort food to a healthier realm, this Whole Wheat Lowfat Lasagna marries nutritious ingredients with indulgent flavors. Perfect for a cozy family dinner or a sophisticated potluck offering, its layers of whole wheat noodles, lean protein, and rich, low-fat cheese create a dish that’s as wholesome as it is delicious.

Ingredients

• 9 whole wheat lasagna noodles (or enough to cover your baking dish in 3 layers)
• 1 lb lean ground turkey (substitute with ground chicken for a lighter version)
• 2 cups low-fat ricotta cheese (drained to remove excess moisture)
• 1 cup part-skim mozzarella cheese, shredded (for a melty top layer)
• 1/2 cup grated Parmesan cheese (adds a nutty depth)
• 1 egg, beaten (helps bind the ricotta mixture)
• 3 cups marinara sauce (homemade or store-bought, adjust to taste)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 2 cloves garlic, minced (for aromatic depth)
• 1 tsp dried oregano (or fresh, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the whole wheat lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a sheet of parchment paper to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Season with salt, pepper, and oregano.
5. In a medium bowl, mix the ricotta cheese, beaten egg, and half of the Parmesan cheese until well combined. This mixture should be creamy but not too loose.
6. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture over the noodles, followed by half of the cooked turkey, and another cup of marinara sauce. Repeat the layers once more, ending with a final layer of noodles and the remaining marinara sauce.
8. Sprinkle the shredded mozzarella and remaining Parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.

Savory and satisfying, this lasagna boasts a perfect balance of textures, from the tender noodles to the creamy ricotta and the crisp, cheesy top. Serve it with a side of roasted vegetables or a crisp green salad for a complete meal that delights the senses without weighing you down.

Lowfat Lasagna with Ricotta and Marinara

Unveiling a lighter take on a classic comfort dish, this Lowfat Lasagna with Ricotta and Marinara layers delicate pasta with a rich, yet guilt-free, cheese blend and a vibrant tomato sauce, promising all the indulgence without the heaviness.

Ingredients

• 9 lasagna noodles (no-boil variety recommended for ease)
• 15 oz part-skim ricotta cheese (drain excess liquid for a firmer texture)
• 2 cups marinara sauce (homemade or store-bought, opt for low-sodium versions)
• 1 cup shredded part-skim mozzarella cheese (for a golden, bubbly top)
• 1/4 cup grated Parmesan cheese (adds a nutty depth)
• 1 egg, lightly beaten (acts as a binder for the ricotta mixture)
• 1 tsp dried basil (or 1 tbsp fresh, for a brighter flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp salt (enhances the overall flavors)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, basil, garlic powder, salt, and black pepper. Mix until well blended for a smooth filling.
3. Spread 1/2 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking.
4. Arrange 3 lasagna noodles over the sauce. They can overlap slightly but ensure the bottom is mostly covered.
5. Spread half of the ricotta mixture over the noodles, then top with 1/2 cup of marinara sauce, spreading evenly.
6. Repeat the layers: noodles, remaining ricotta mixture, and another 1/2 cup of marinara sauce.
7. Finish with a final layer of noodles, the remaining marinara sauce, and sprinkle the shredded mozzarella cheese on top for a melty finish.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Perfectly balanced, this lasagna offers a creamy texture from the ricotta, a tangy sweetness from the marinara, and a satisfying chew from the al dente noodles. Serve with a crisp green salad dressed lightly in vinaigrette to complement the richness.

Pumpkin and Sage Lowfat Lasagna

Zesty flavors of autumn come alive in this comforting yet light lasagna, where the earthy sweetness of pumpkin meets the aromatic punch of sage, layered between tender pasta sheets and a velvety low-fat béchamel.

Ingredients

• 12 lasagna noodles (no-boil variety recommended for ease)
• 2 cups pumpkin puree (homemade or canned, unsweetened)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup low-fat milk (whole milk can be used for richer texture)
• 2 tbsp all-purpose flour (for thickening the béchamel)
• 1/4 cup fresh sage leaves (chopped, plus whole leaves for garnish)
• 1/2 tsp nutmeg (freshly grated for best flavor)
• 1 cup part-skim ricotta cheese (drained of excess liquid)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan over medium heat, warm the olive oil and sauté the chopped sage until fragrant, about 1 minute, to infuse the oil.
3. Whisk in the flour to create a roux, cooking for 2 minutes until golden, then gradually add the milk, stirring constantly to prevent lumps.
4. Once the béchamel thickens, remove from heat and stir in the pumpkin puree, nutmeg, salt, and pepper, blending until smooth.
5. Spread a thin layer of the pumpkin béchamel on the bottom of the prepared dish, then top with 4 lasagna noodles, overlapping slightly.
6. Dot half of the ricotta over the noodles, sprinkle with 1/4 cup Parmesan, and cover with another layer of pumpkin sauce.
7. Repeat the layers, finishing with a final layer of noodles, pumpkin sauce, and remaining Parmesan.
8. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
9. Let the lasagna rest for 10 minutes before serving to allow layers to set.

Perfectly balanced, this lasagna offers a creamy texture with a hint of sweetness, complemented by the savory depth of sage and Parmesan. Serve with a crisp arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Lowfat Beef and Tomato Lasagna

On a crisp evening, nothing comforts quite like a steaming slice of lasagna, especially when it’s a lighter take on the classic. Our Lowfat Beef and Tomato Lasagna layers rich flavors with a mindful approach, offering a dish that’s both indulgent and considerate of your well-being.

Ingredients

• 9 lasagna noodles (use oven-ready for convenience)
• 1 lb lean ground beef (90% lean or higher for best results)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is preferred for vibrant flavor)
• 1 can (28 oz) crushed tomatoes (San Marzano for a sweeter taste)
• 1 tsp dried oregano (rub between fingers to release oils)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 cup part-skim ricotta cheese (drain excess liquid)
• 1 egg, lightly beaten (helps bind the ricotta)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 cups shredded part-skim mozzarella cheese (divided)
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm olive oil. Add garlic, sauté until fragrant, about 30 seconds.
3. Add ground beef to the skillet. Cook, breaking apart, until no longer pink, about 5 minutes. Tip: Drain excess fat for a leaner dish.
4. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld.
5. In a bowl, mix ricotta, egg, and Parmesan cheese until well combined. Tip: Let the mixture sit for 5 minutes to thicken.
6. Layer 3 lasagna noodles in the prepared dish. Spread half the beef mixture over noodles, then half the ricotta mixture, and 1 cup mozzarella. Repeat layers.
7. Top with remaining 3 noodles and sprinkle remaining mozzarella. Cover with foil, bake for 25 minutes. Remove foil, bake until bubbly and golden, about 10 more minutes. Tip: Let stand 10 minutes before slicing for cleaner cuts.
8. Garnish with fresh basil and extra Parmesan before serving.

Delightfully layered, this lasagna boasts a harmonious blend of tangy tomatoes and savory beef, with a creamy texture that’s surprisingly light. Serve alongside a crisp green salad for a balanced meal that doesn’t skimp on satisfaction.

Artichoke and Spinach Lowfat Lasagna

This Artichoke and Spinach Lowfat Lasagna is a delightful twist on the classic, offering a lighter yet equally satisfying experience. The harmonious blend of tender artichokes, vibrant spinach, and creamy low-fat cheeses creates a dish that’s both nourishing and indulgent.

Ingredients

• 9 lasagna noodles (no-boil variety recommended for ease)
• 1 cup part-skim ricotta cheese (for a creamier texture)
• 1 cup low-fat mozzarella cheese, shredded (or a blend for more flavor)
• 1/4 cup grated Parmesan cheese (freshly grated preferred)
• 1 cup frozen spinach, thawed and squeezed dry (to prevent a watery lasagna)
• 1 cup canned artichoke hearts, drained and chopped (marinated adds extra flavor)
• 2 cups marinara sauce (homemade or store-bought, adjust seasoning as needed)
• 1 tsp olive oil (for greasing the pan)
• 1/2 tsp garlic powder (or fresh minced garlic for a sharper taste)
• 1/4 tsp salt (adjust based on the saltiness of your cheeses and sauce)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
2. In a medium bowl, combine the ricotta, half of the mozzarella, Parmesan, spinach, artichokes, garlic powder, salt, and pepper. Mix until well blended.
3. Spread 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish to create a base layer.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary. Spoon half of the cheese and vegetable mixture over the noodles, spreading it out evenly.
5. Repeat the layers: sauce, noodles, and the remaining cheese mixture, finishing with a final layer of noodles and the remaining sauce.
6. Sprinkle the remaining mozzarella cheese on top for a golden, bubbly finish.
7. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
8. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Every bite of this lasagna offers a creamy, cheesy texture with the earthy flavors of spinach and artichokes shining through. Serve it with a crisp green salad and a slice of crusty bread for a complete meal that’s sure to impress.

Lowfat Lasagna with Butternut Squash

Savory and satisfying, this lowfat lasagna with butternut squash is a delightful twist on the classic, offering a lighter yet equally comforting experience. Its layers of tender pasta, creamy squash, and rich tomato sauce are perfectly balanced, making it a must-try for those seeking a healthier alternative without sacrificing flavor.

Ingredients

• 9 lasagna noodles (use whole wheat for extra fiber)
• 2 cups butternut squash, peeled and cubed (about 1 small squash)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup part-skim ricotta cheese
• 1 egg, lightly beaten (helps bind the ricotta)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil (or 1 tbsp fresh, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the butternut squash cubes and sauté until tender, about 10 minutes, stirring occasionally.
4. In a medium bowl, mix the ricotta cheese, beaten egg, dried basil, salt, and pepper until well combined.
5. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed butternut squash, and 1/3 cup of mozzarella cheese. Repeat the layers once more.
7. Top with the remaining 3 noodles, the rest of the marinara sauce, and the remaining mozzarella and Parmesan cheeses.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

This lasagna emerges from the oven with a harmonious blend of creamy, tangy, and sweet flavors, thanks to the butternut squash and cheeses. Serve it with a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Seafood Lowfat Lasagna

Whisking together the delicate flavors of the sea with the comforting layers of lasagna, this Seafood Lowfat Lasagna is a testament to the elegance of simplicity. Perfect for a dinner that feels both indulgent and light, it’s a dish that promises to transport your senses to the coastal shores with every bite.

Ingredients

• 9 lasagna noodles (use whole wheat for a healthier option)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb mixed seafood (shrimp, scallops, and crab meat recommended)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup low-fat ricotta cheese
• 1 cup low-fat mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for a bit of heat)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, add 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat.
5. In a bowl, mix the ricotta cheese with dried oregano, salt, and pepper to taste.
6. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
7. Layer half of the ricotta mixture over the noodles, followed by half of the seafood mixture, and a third of the mozzarella and Parmesan cheeses. Repeat the layers once more, ending with a final layer of noodles, marinara sauce, and the remaining cheeses.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Rich in flavors yet light on the palate, this Seafood Lowfat Lasagna boasts a perfect harmony of tender seafood and creamy cheeses layered between al dente noodles. Serve it with a crisp green salad and a glass of white wine for a meal that’s as sophisticated as it is satisfying.

Lowfat Lasagna with Roasted Vegetables

For those seeking a lighter take on a classic comfort dish, this lowfat lasagna with roasted vegetables offers a harmonious blend of rich flavors and wholesome ingredients, without compromising on the indulgent experience.

Ingredients

• 9 lasagna noodles (use whole wheat for extra fiber)
• 2 cups part-skim ricotta cheese (for a creamier texture)
• 1 cup grated low-fat mozzarella cheese (packed for even melting)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 cups roasted vegetables (zucchini, bell peppers, and eggplant, diced)
• 2 cups low-sodium marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (extra virgin for richer taste)
• 1 tsp dried oregano (or fresh for a brighter note)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Adding a splash of olive oil to the water prevents sticking.
3. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix well to blend the flavors.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture and half of the roasted vegetables. Repeat the layers, finishing with a final layer of noodles.
6. Top with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese evenly over the top. Tip: Covering with foil for the first 25 minutes prevents the cheese from burning.
7. Bake in the preheated oven for 35 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Out of the oven, this lasagna presents a delightful contrast between the creamy cheese layers and the smoky sweetness of the roasted vegetables. Serve it with a crisp green salad to complement its richness, or enjoy a slice as a satisfying standalone meal.

Mexican Style Lowfat Lasagna

Elevate your weeknight dinner with a twist on a classic, our Mexican Style Lowfat Lasagna combines the comforting layers of traditional lasagna with the vibrant flavors of Mexican cuisine, all while keeping it light and nutritious.

Ingredients

• 9 lasagna noodles (whole wheat for a healthier option)
• 1 lb lean ground turkey (or chicken for a lighter version)
• 1 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh for the best flavor)
• 1 can (15 oz) black beans, rinsed and drained (or pinto beans for variety)
• 1 can (15 oz) diced tomatoes, undrained (fire-roasted add a smoky depth)
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp chili powder (mild or hot, depending on preference)
• 1 cup low-fat cottage cheese (ricotta can be a richer substitute)
• 1 cup shredded low-fat Mexican blend cheese (monterey jack works well too)
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, sautéing until soft and fragrant, about 3-4 minutes.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-6 minutes. Tip: Ensure the turkey is fully cooked to avoid any food safety issues.
5. Stir in the black beans, diced tomatoes, corn, cumin, and chili powder. Simmer the mixture for 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
6. In a small bowl, mix the cottage cheese with the chopped cilantro. This will add a fresh, herby layer to your lasagna.
7. Assemble the lasagna in the prepared baking dish by layering 3 noodles, half of the turkey mixture, and half of the cottage cheese mixture. Repeat the layers, finishing with a final layer of noodles. Sprinkle the shredded cheese on top.
8. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the lasagna rest for 5 minutes before slicing to ensure clean cuts.
9. Garnish with additional cilantro before serving. Tip: Serve with a side of avocado slices or a dollop of Greek yogurt for added creaminess.

Vibrant and satisfying, this Mexican Style Lowfat Lasagna offers a delightful contrast of textures, from the tender noodles to the hearty turkey and bean filling, all under a blanket of melted cheese. Perfect for a family dinner or potluck, it’s a dish that promises to please without the guilt.

Lowfat Lasagna with Tofu and Vegetables

Blending the richness of traditional lasagna with a health-conscious twist, this lowfat version incorporates silken tofu and a medley of fresh vegetables for a dish that’s as nutritious as it is comforting. Perfect for those seeking a lighter take on the classic, it promises layers of flavor without the heaviness.

Ingredients

• 9 lasagna noodles (use whole wheat for extra fiber)
• 1 cup part-skim ricotta cheese (for a creamier texture)
• 1 cup silken tofu, blended until smooth (a great lowfat alternative)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded part-skim mozzarella cheese
• 1 tbsp olive oil (or any neutral oil)
• 2 cups mixed vegetables (zucchini, spinach, and mushrooms recommended)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh basil can be used for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, warm the olive oil and sauté the mixed vegetables until just tender, about 5 minutes, to preserve their crunch.
4. In a bowl, combine the ricotta cheese and blended silken tofu until smooth, then stir in the garlic powder and dried basil for flavor.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta-tofu mixture, half of the sautéed vegetables, and a third of the mozzarella cheese.
7. Repeat the layers, finishing with a final layer of noodles, the remaining marinara sauce, and the rest of the mozzarella cheese.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

With its creamy texture and vibrant vegetable layers, this lasagna is a delightful departure from the norm. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Herbed Chicken Lowfat Lasagna

Nothing elevates a weeknight dinner quite like a dish that marries comfort with sophistication, and this Herbed Chicken Lowfat Lasagna does just that. Nestled between layers of tender pasta are succulent pieces of chicken, aromatic herbs, and a light, creamy sauce that promises to delight without weighing you down.

Ingredients

• 9 lasagna noodles (use oven-ready for convenience)
• 2 cups cooked chicken breast, shredded (pre-cooked rotisserie chicken works well)
• 1 1/2 cups part-skim ricotta cheese (for a lighter option)
• 1 cup lowfat mozzarella cheese, shredded (packed for even distribution)
• 1/2 cup grated Parmesan cheese (freshly grated preferred for best flavor)
• 2 cups marinara sauce (homemade or store-bought, adjust seasoning as needed)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp dried basil (or 1 tbsp fresh, finely chopped)
• 1 tsp dried oregano (crush between fingers to release oils)
• 1/2 tsp red pepper flakes (optional, for a slight kick)
• Salt and black pepper to taste (start with 1/4 tsp each, adjust as needed)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a clean towel to prevent sticking.
3. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Add the shredded chicken, dried basil, oregano, red pepper flakes, salt, and black pepper to the pan. Stir to combine and cook for 2-3 minutes until the chicken is warmed through and herbs are aromatic.
5. In a mixing bowl, combine the ricotta cheese with half of the Parmesan cheese, stirring until smooth. This mixture will add a creamy layer to your lasagna.
6. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
7. Place 3 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles, followed by half of the chicken mixture, and 1/3 of the mozzarella cheese. Repeat the layers once more, starting with sauce, then noodles, ricotta, chicken, and mozzarella.
8. Top the final layer with the remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
9. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
10. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Flavorful and satisfying, this Herbed Chicken Lowfat Lasagna boasts a perfect balance of creamy, cheesy, and herby notes. Serve it with a crisp green salad or steamed vegetables for a complete meal that feels indulgent yet remains light.

Lowfat Lasagna with Portobello Mushrooms

Radiating warmth and comfort, this lowfat lasagna with Portobello mushrooms is a testament to the fact that indulgence need not be heavy. Layers of tender pasta, rich tomato sauce, and meaty mushrooms come together in a dish that’s as nutritious as it is satisfying.

Ingredients

• 9 lasagna noodles (use no-boil for convenience)
• 2 cups part-skim ricotta cheese (for a lighter touch)
• 1 large egg (helps bind the ricotta)
• 2 cups shredded low-fat mozzarella cheese (divided, for layers and topping)
• 1/4 cup grated Parmesan cheese (adds a salty depth)
• 2 cups marinara sauce (homemade or store-bought)
• 4 large Portobello mushrooms, sliced (about 2 cups, for earthy flavor)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried basil (or fresh, if available)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced Portobello mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender. Tip: Don’t overcrowd the pan to allow mushrooms to brown properly.
4. In a medium bowl, mix ricotta cheese, egg, 1 cup of mozzarella, Parmesan, basil, salt, and pepper until well combined. Tip: Beating the egg before adding ensures a smoother mixture.
5. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, followed by half of the mushrooms, and another 1/2 cup of sauce. Repeat layers once more, ending with noodles and the remaining sauce.
7. Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover with foil and bake for 25 minutes. Tip: For a golden top, remove foil and bake an additional 10 minutes.
8. Let the lasagna stand for 10 minutes before slicing. This allows layers to set for cleaner cuts.

Flavorful and layered with texture, this lasagna offers a delightful contrast between the creamy ricotta and the umami-rich mushrooms. Serve with a crisp green salad to complement its richness, or enjoy a slice as a hearty standalone meal.

Lowfat Lasagna with Sun-Dried Tomatoes

Glistening under the golden hue of sun-dried tomatoes, this lowfat lasagna redefines comfort food with its delicate balance of richness and lightness, offering a sophisticated twist on the classic Italian favorite.

Ingredients

• 9 lasagna noodles (use oven-ready for convenience)
• 2 cups part-skim ricotta cheese (for a creamier texture)
• 1 cup grated low-fat mozzarella cheese (packed for even melting)
• 1/4 cup grated Parmesan cheese (freshly grated preferred)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve oil for sautéing)
• 2 cloves garlic, minced (adjust to taste)
• 2 cups marinara sauce (homemade or store-bought)
• 1 tbsp reserved sun-dried tomato oil (or any neutral oil)
• 1 tsp dried basil (or 1 tbsp fresh, finely chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the reserved sun-dried tomato oil in a small pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
3. In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, sun-dried tomatoes, sautéed garlic, basil, salt, and pepper. Mix until well incorporated.
4. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.
6. Repeat the layers: sauce, noodles, ricotta mixture, ending with a final layer of noodles and the remaining marinara sauce.
7. Sprinkle the remaining mozzarella cheese on top for a golden, bubbly finish.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and slightly browned.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Each slice reveals layers of tender noodles enveloped in a creamy, tangy ricotta mixture, punctuated by the intense sweetness of sun-dried tomatoes. Elevate this dish by serving it alongside a crisp arugula salad dressed in lemon vinaigrette for a contrast in textures and flavors.

Greek Style Lowfat Lasagna

Elegantly layered with the vibrant flavors of the Mediterranean, this Greek Style Lowfat Lasagna transforms the classic comfort dish into a lighter, yet equally indulgent experience. Perfect for those seeking a nutritious twist on a beloved favorite, it combines creamy feta, fresh spinach, and lean ground turkey in a harmonious blend that’s both satisfying and wholesome.

Ingredients

• 9 lasagna noodles (use whole wheat for extra fiber)
• 1 lb lean ground turkey (or chicken for a similar lean option)
• 1 tbsp olive oil (extra virgin preferred for its flavor)
• 2 cups fresh spinach, roughly chopped (packed tightly for measurement)
• 1 cup lowfat ricotta cheese (drained to remove excess moisture)
• 1/2 cup crumbled feta cheese (reduced-fat works well)
• 1 egg, lightly beaten (helps bind the ricotta mixture)
• 2 cups marinara sauce (homemade or store-bought, no sugar added)
• 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside, laying them flat to prevent sticking.
3. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Season the turkey with salt, pepper, and garlic powder as it cooks for deeper flavor.
4. Stir in the chopped spinach and cook just until wilted, about 2 minutes. Remove from heat and set aside.
5. In a medium bowl, mix together the ricotta cheese, beaten egg, and oregano until well combined. This mixture should be creamy but not too loose.
6. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
7. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the turkey-spinach mixture, and 1/2 cup of marinara sauce. Repeat the layers once more, then top with the remaining noodles and sauce.
8. Sprinkle the crumbled feta cheese evenly over the top layer for a tangy finish.
9. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is slightly golden and the edges are bubbly.
10. Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Tip: Use a sharp knife for clean cuts.

Zesty and rich, this Greek Style Lowfat Lasagna offers a delightful contrast of textures, from the tender noodles to the creamy ricotta and crumbly feta. Serve it with a crisp Greek salad or roasted vegetables for a complete Mediterranean-inspired meal.

Lowfat Lasagna with Lentils and Spinach

Brimming with wholesome goodness, this lowfat lasagna marries the earthy tones of lentils with the vibrant freshness of spinach, all layered between tender sheets of pasta. A lighter take on the classic, it’s a dish that doesn’t skimp on flavor or satisfaction, perfect for those seeking a nutritious yet indulgent meal.

Ingredients

• 1 cup dried lentils, rinsed (green or brown work best)
• 2 cups fresh spinach, tightly packed (baby spinach is ideal)
• 9 lasagna noodles (whole wheat for extra fiber)
• 2 cups lowfat ricotta cheese (or cottage cheese for a twist)
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 2 cups marinara sauce (homemade or store-bought)
• 1 tsp dried oregano (fresh basil can be a substitute)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine lentils with 2 cups of water; bring to a boil, then reduce heat to simmer for 20 minutes, or until lentils are tender. Drain any excess water.
3. While lentils cook, heat olive oil in a large skillet over medium heat. Add minced garlic, sautéing for 1 minute until fragrant.
4. Add spinach to the skillet, cooking just until wilted, about 2 minutes. Remove from heat and set aside.
5. In a mixing bowl, combine cooked lentils, spinach, ricotta cheese, Parmesan, oregano, salt, and pepper. Stir until well mixed.
6. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
7. Spread half of the lentil-spinach mixture over the noodles, followed by 1/2 cup of marinara sauce. Repeat layers, ending with noodles and remaining marinara sauce.
8. Sprinkle mozzarella cheese evenly over the top layer of sauce.
9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
10. Let the lasagna stand for 10 minutes before slicing to allow layers to set.

Finished with a golden, cheesy crust, this lasagna offers a delightful contrast of textures, from the creamy filling to the al dente noodles. For an extra touch of elegance, serve with a sprinkle of fresh basil and a side of roasted vegetables.

Conclusion

Now that you’ve explored these 20 delicious low-fat lasagna recipes, it’s clear that healthy eating doesn’t mean sacrificing flavor. Whether you’re cooking for one or a crowd, there’s a recipe here to satisfy every craving. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!