Best 6 Delicious Low Cholesterol Lasagna Recipes
Indulge in a delectable culinary journey with our irresistible low-cholesterol lasagna recipes, meticulously crafted to tantalize your taste buds without compromising your health. Embark on an exploration of flavors with our carefully curated collection of lasagna variations, each featuring a symphony of wholesome ingredients and innovative cooking techniques. From the classic lasagna with a lean protein twist to the vegetarian delight brimming with vibrant vegetables, our recipes cater to diverse dietary preferences and ensure a satisfying dining experience for all.
Uncover the secrets of preparing a traditional lasagna with ground turkey, a healthier alternative to traditional ground beef, resulting in a leaner and equally flavorful dish. Discover the art of layering delicate lasagna noodles with a hearty filling of lean ground turkey, succulent tomatoes, and a luscious blend of herbs and spices. Bechamel sauce adds a creamy richness, while a sprinkling of Parmesan cheese provides a delightful finishing touch.
For those seeking a plant-based alternative, our vegetarian lasagna bursts with an array of colorful vegetables, promising a symphony of flavors and textures. Layers of zucchini, spinach, mushrooms, and bell peppers dance harmoniously between lasagna noodles, creating a vibrant and nutritious masterpiece. A creamy cashew sauce envelops each bite with its velvety texture, while a sprinkle of nutritional yeast adds a cheesy flavor without the cholesterol.
For a unique twist on a classic, our low-carb lasagna reimagines this beloved dish with a clever substitution of zucchini slices for traditional noodles. This innovative approach not only reduces carbohydrates but also adds a refreshing crunch and a boost of nutrients to every bite. Layered with lean protein, a flavorful tomato sauce, and a creamy sauce made from ricotta cheese and egg whites, this lasagna is a delightful indulgence without the guilt.
Prepare to be captivated by our creamy spinach lasagna, a delightful symphony of flavors and textures that will leave you craving more. Tender spinach and silky bechamel sauce intertwine between layers of delicate lasagna noodles, creating a luscious and vibrant dish. A sprinkling of Parmesan cheese adds a touch of sophistication, while a hint of nutmeg enhances the overall flavor profile, making this lasagna an unforgettable culinary experience.
Our collection of low-cholesterol lasagna recipes offers a diverse range of options, ensuring there's something to satisfy every palate and dietary preference. Whether you're seeking a classic lasagna with a healthier twist, a plant-based delight, a low-carb alternative, or a creamy spinach indulgence, our recipes provide a culinary adventure that nourishes both body and soul.
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS
We love this spinach and mushroom lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h10m
Yield Makes 8 Servings
Number Of Ingredients 13
Steps:
- Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
- Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
- Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
- In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
- Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
- Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
- Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
- Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 396, Protein 24 g, Carbohydrate 42 g, Fiber 5 g, Sugar 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 80 mg
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
HEALTHY LOW FAT LASAGNA
I altered the ingredients to make a lasagna for the more health-conscious. My boyfriend is not a health freak but LOVED this dish. Very easy to freeze leftovers and just pop back in the oven for 1.5 hours when you want to have it again for dinner. Let me know what you think! --_^
Provided by Mimosas for Mr and
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
- In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
- In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
- Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes.
- Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!
DELICIOUS LOW CHOLESTEROL LASAGNA
I came up with this recipe when thinking of a nice meal to make my favorite man. He is currently watching his cholesterol, so I researched what ingredients I could substitute to make a lasagna that is healthy for him and still tastes great. Using fresh ingredients makes all of the difference.
Provided by chantelandashton
Categories One Dish Meal
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven for 350.
- Saute mushrooms, onion, and garlic in olive oil.
- Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
- Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
- Pour 1/2 of sauce in baking dish.
- Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
- Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
- Cover dish with non-stick foil and cook for 30 minutes.
- Remove foil and cook for an additional 20 minutes.
Nutrition Facts : Calories 243.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 26.6, Sodium 1113.6, Carbohydrate 15.7, Fiber 2.9, Sugar 7.4, Protein 28.8
HEALTHIER WORLD'S BEST LASAGNA
This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
- Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g
HEALTHIER MEAT LASAGNA
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
- Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
- Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 469 g, Fat 15 g, Fiber 9 g, Protein 40 g
Tips:
- For a healthier lasagna, use whole-wheat lasagna noodles and low-fat ricotta cheese.
- To reduce the cholesterol content even further, use egg whites instead of whole eggs.
- Add plenty of vegetables to your lasagna, such as spinach, mushrooms, and zucchini.
- Use a low-sodium tomato sauce to keep the lasagna heart-healthy.
- Bake the lasagna at a low temperature for a longer period of time to help the flavors meld and the cheese to melt evenly.
Conclusion:
This delicious low-cholesterol lasagna is a healthier version of the classic Italian dish. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a delicious and healthy meal, give this lasagna a try.
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