Main Dishes

Reduced Fat Lasagna for two

Cookin' With Bobbi Jo

Reduced Fat Lasagna for two – make one and freeze one.

This is a drool-worthy reduced fat lasagna recipe. It is made in a loaf pan. The recipe is for 2 loaf pans so you can make one now and freeze one for a later time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6 per pan
Calories 252 kcal

Equipment

  • 2 Loaf Pans

Ingredients
  

  • 1 tbsp Olive Oil extra virgin
  • 1/2 cup Zucchini diced
  • 1/2 cup Yellow Squash diced
  • 1/2 cup Onion diced
  • 1/4 cup Mushrooms sliced
  • 2 cloves Pressed Garlic
  • 1/2 cup Fresh Basil chopped
  • 1/4 cup Fresh Oregano chopped
  • 1 tsp parsley flakes
  • 1 lb Ground turkey
  • 1 jar – 26 oz Sauce marinara or spaghetti
  • 1 15 oz Ricotta Cheese made with part skim-milk
  • 1/2 cup Mozzarella cheese fat free shredded
  • 1/4 cup Parmesan cheese shredded
  • 2 large eggs
  • 1 box Oven ready lasagna sheets I used Barilla brand
  • Aluminum Foil Enough to cover loaf pans

Instructions
 

  • Preheat oven to 350 degrees.
  • Heat 1 tablespoon olive oil in skillet over medium heat.
  • Add in diced zucchini, yellow squash, and onion.
  • Cook for about 3 – 4 minutes until barely tender with a fork.
  • Add pressed garlic cloves. Cook an additional minute and remove from skillet.
  • Brown the ground turkey.
  • Once turkey is brown add in the basil, oregano, and mushrooms.
  • Mix in the squash, zucchini, and onions. Add the sauce. Mix well.
  • Reduce heat to low.
  • In a mixing bowl add the ricotta cheese, eggs, and parsley. Mix well.
  • Spray the loaf pans with cooking spray.
  • Add about 1/4 cup sauce mixture to the bottom of both loaf pans. Spread it out. Place 1 lasagna sheet over it.
  • Spread about 1/3 cup of ricotta cheese mixture over that.
  • Then add another 1/4 cup sauce mixture.
  • Sprinkle with mozzarella cheese. Add another lasagna sheet. Top with ricotta mixture.
  • Add sauce and then top with parmesan and mozzarella cheese.
  • Spray the aluminum foil with cooking spray to prevent the cheese from sticking. Wrap both loaf pans tightly with foil.
  • Bake for 30 minutes and then remove the foil. Bake for an additional 15 minutes.
  • If you want the top toasted turn oven on broil for a couple of minutes. Keep a close eye on it to prevent burning.
  • Remove from oven and let it set for 10 minutes before serving.
  • Enjoy!

Notes

There are 6 servings per loaf pan. Each serving has 252 calories. 10g fat. 24g carbs. 
Keyword Cast Iron Cooking, Downhome Cooking, Healthier Alternatives, Lasagna Recipe, Low Fat Recipes, Reduced Fat Recipe

Published by Cookin' With Bobbi Jo

My name is Chastity. I started a Blog because a lot of people would rather have the recipes on a website than pull it up on YouTube. This site started out to basically be a recipe site. In recent years we've added a few extras, such as gardening, DIY projects, and backyard birdwatching. Thanks to my sister for helping me get this Blog up and going. I will link the video, if available, for each post. So, a little about me. I’m a dog lover if you can’t tell. The top photo was taken on Bobbi Jo’s first day with us. We were introducing her to the pack. My husband is also a dog lover. We have 5 rescue dogs. Jackson was added to the pack in September 2021. We didn’t rescue these dogs; they rescued us. I’m a Christian who enjoys cooking, gardening, nature, and photography.

Leave a Reply