I strive to make dishes that are reduced fat but hate sacrificing the taste. For that reason, lasagna is one dish that I usually will not make very often. I created this recipe to fix that problem. The extra lean ground beef can be pricey but when you find it on sale, buy extra and freeze it. If you make it my way, you will consume 505 calories and under 8 grams of fat. I have included the calories per serving for each item. Add a side salad and a small slice of bread for a well balanced meal. Enjoy!
1 pound 96/4 extra lean ground beef, cooked and crumbled (140 calories)
8 sheets of lasagna noodles, cooked per box directions (210 calories)
1 cup low moisture shredded mozzarella cheese (80 calories)
3 recipe homemade pasta sauce, recipe below (75 calories)
I use individual corning dishes to help with even portion control but an 8X8 works fine. Spread a very thin layer of sauce on the bottom of the pan to prevent sticking. Spread one layer of noodles on the bottom. You will need to cut them to make them fit. Spread on a quarter of the sauce, ground beef and then cheese. Top with another layer of noodles. Repeat with sauce, meat and cheese being the last layer. Bake in the oven on 350 degrees for 20 to 30 minutes, until cheese is melted and light brown.
Pasta sauce can be a great source of vegetables but usually contain unnecessary fat from oils and cheese. I came up with this recipe to eliminate the cheese (save that for your lasagna and mostaccioli) and the oil. It is also packed with unexpected vegetables to provide vitamins and a bit of fiber. This sauce is very easy to make, can be versatile in your own italian recipes and freezes well.
Homemade Fat Free Pasta Sauce
Makes 4 - 1/2 - 3/4 cup servings
1 14.5 ounce can diced stewed tomatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped carrot
3 tablespoons tomato paste
1/2 cup water
2 cloves garlic, minced
1 teaspoon sugar
salt & pepper to taste
1 bay leaf
*For additional spices and seasonings, see below
Heat all ingredients in a medium saucepan on high until boiling. Cover and reduce heat to low. Simmer for 30 minutes. Remove bay leaf. If you like a chunkier sauce, serve as is. For a smoother consistency, use an immersion blender or food processor to puree.
*Feel free to customize with your own flavors. You can add oregano, basil italian season, etc. Make it your own!
