Low Fat Lasagna

80 mins (prep 20, cooking 60)
15 ingredients
10 servings
This recipe proves that you can eat your favorite Italian food without worrying about the fat! It can be made vegetarian by omitting the ground beef, doubling the amount of soy sauce and balsamic vinegar and using vegetable stock instead of chicken stock.

Categories:  pasta,-rice-and-grains , italian , ground-beef , north-american , lasagna , comfort-food , beef , taste~mood , equipment , <-4-hours , pasta , potluck , oamc~freezer~make-ahead , time-to-make , weeknight , european , kid-friendly , main-dish , oven , american , meat , number-of-servings , to-go... , vegetable , stove-top ,
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Serving Size (137.25 g)
Servings 10
Amount per Serving
Calories 161.88 Calories from Fat 12.69
% Daily Value *
Total Fat 1.41g 21.74%
Saturated Fat 0.39g 19.52%
Trans Fat 0.02g %
Cholesterol 4.99mg 16.63%
Sodium 643.47mg 268.11%
Total Carbohydrate 30.32g 101.06%
Dietary Fiber 2.9 g 116.02%
Sugars 4.89 g %
Protein 7.58g 151.53%
Vitamin A 3494.48IU% Vitamin C 6.24mg%
Calcium 63.92mg% Iron 2.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
reduced-fat, fat-free chicken broth, part-skim mozzarella cheese, low-fat ricotta cheese, lean ground beef, fresh mushrooms, salt and pepper