Saturday, May 2, 2009

"Healthified" Lasagna

A few days ago, we had Jayla over for dinner and it was my chance to make a meal with more than two servings.  Usually when its just Jeremy and me, I only make enough food for two people, plus one left over.  I love having people over because then I can either make the whole dish or at least not have to divide it up. 

Anyway, I get emails of recipes from the Betty Crocker and this was in one of them.  It's a very easy and delicious, it's on the "lighter" side.  When I made this I couldn't find Muir Glen pasta sauce, so I used Paul Newman's Tomato Basil sauce.  Also, I was out of dried basil, so I substituted oregano.  My only recommendation (per Jeremy) for this recipe was to add a bit more sauce, as we like our sauce and it dried out just a bit, when we had leftovers.







Post-baked and eaten. :)

Healthified Lasagna, by Betty Crocker

Makes 12 servings

  • 9 uncooked lasagna noodles
  • 1lb extra-lean (at least 90%) ground beef
  • 2 cloves garlic, finely chopped
  • 1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/2 teaspoons dried basil leaves
  • 1 egg
  • 1 container (15 oz) reduced-fat ricotta cheese
  • 2 cups shredded reduced-fat mozzarella cheese  8 oz)
  • 1/3 cup shredded Parmesan cheese
  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  2. 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.
  3. 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.
  4. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

High Altitude (3500-6500 ft): In step 4, uncover and bake 15 to 20 minutes longer.

Nutrition Information:  1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 400mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 5g); Protein 20g Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


  1. Zack and I make lasagna all the time. We end up eating it as left overs. We generally use whole wheat lasagna noddles and will sometimes include spinach, artichokes, and prosciutto.

  2. I always love to see a recipe made more healthy! Great recipe!

  3. I love lasagna and this is a great lightened up version - yum!

  4. This looks really yummy! There's nothing like an ooey-gooey comforting lasagna!

  5. This looks wonderful and it's healthy too?? Great!I love my comfort food, and it would be a lot more comforting if I didn't have to feel so guilty about it afterwards. :) Thanks for sharing!

  6. Now I am craving lasagna - this looks so good.

  7. Mmm lasagna. Looks good!! I haven't made lasagna in a while.

  8. It was delicious! I love delicious and healthy! Thanks for having us over. We always have so much fun!

  9. P.S. Have you seen the new show on Lifetime called "Cook Yourself Thin"? They have some yummy looking recipes on there...

  10. Mmm I love lasagna. This looks amazing! I like mine saucy too.

  11. Love your healthy version!

  12. "Healthified" - I love it! That word is now permanently in my vocabulary.


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