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Lasagna Light Style

Related recipes: Main Courses, High-Fibre Diet, Child-Friendly
Lasagna Light Style: Main Image

Quick Facts

Servings: 8

Sides & Desserts

  1. Tuscan White Bean and Tuna Salad
  2. Minestrone
  3. Apple Spice Cake

Wine Pairings

  1. Sangiovese
A little bit of chicken Italian sausage and roasted eggplant slices goes a long way in this lighter version of a classic.

Ingredients

  • 1L marinara sauce, homemade or commercial
  • 480mL tomato sauce, canned
  • 240mL water
  • 1 medium eggplant
  • 230g chicken Italian sausage, removed from casings
  • 910g non-fat ricotta cheese
  • 2 egg whites
  • 5g parsley, chopped
  • 2g pepper
  • 455g lasagna noodles, uncooked
  • 60g Parmesan cheese, grated

Directions

  • Preheat oven to 400°F (205°C).
  • Prepare sauce: combine prepared marinara sauce, tomato sauce and water and mix well.
  • Prepare fillings: Slice eggplant into 1/2-inch (2cm) thick rounds. Spray vegetable oil spray on a large cookie sheet or jelly roll pan. Place eggplant slices on pan and bake in oven for 10 minutes.urn each piece over and bake for another 5 minutes. They should be brown in color, and soft to the touch. Allow to cool to room temperture.
  • Brown chicken sausage in a non-stick skillet, stirring to loosen from pan. Turn off heat and reserve.
  • In a medium-sized bowl, combine nonfat ricotta, egg white, parsley, and pepper and mix thoroughly.
  • Decrease oven heat to 350°F (175°C).
  • Assemble lasagna: Pour about 1/2 cup of the sauce on the bottom of a 9x13-inch (23x33cm) pan. Place 4 lasagna noodles on the bottom of the pan, covering the bottom. Spread 1/3 of the ricotta mixture over the noodles. Follow this with a layer of eggplant slices, and 1/3 of the chicken sausage. Pour 1/3 of the remaining sauce over all.
  • Sprinkle about 2 tablespons (15g) of the grated Parmesan cheese over the sauce.
  • Repeat layers, using all the filling ingredients, and ending with sauce. Pour 1 cup (240mL) of water around the edges of the assembled dish.
  • Cover with foil and bake for one hour.
  • Carefully remove foil and sprinkle with remaining Parmesan cheese.

Nutrition Facts

Calories 581
  Calories from Fat 174 (30%)
(30%)Total Fat 19g
(45%)Saturated Fat 9g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 7g
(26%)Cholesterol 78mg
(58%)Sodium 1399mg
(31%)Potassium 1073mg
Total Carbohydrate 70g
(27%)Dietary Fibre 7g
Sugars 12g
Sugar Alcohols 0g
(63%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.