Healthy Low Fat Lasagna

This low fat lasagna is yummy and very easy with a base sauce made from lentils, tomatoes and spinach.

Lentils are an excellent source of protein and fibre but are also low fat and low in calories which make them a wonderful addition to a low fat vegetable lasagna.

I like to layer this sauce with cottage cheese or low fat ricotta which is creamy and delicious but low in fat too. The minimum amount of shredded mozzarella finishes things off nicely.


1 teaspoon of olive oil

1 large onion, chopped

3 cloves of garlic, crushed

1 cup/200g split red lentils, rinsed well

1 14 ounce/400g can of chopped tomatoes

1½ cups/350mls of vegetable stock

5 ounces/150g of frozen spinach, defrosted

2 tablespoons of chopped fresh basil

Salt and pepper

8 ounces/200g of lasagna sheets (noodles)

2 cups/15 ounces/450g cottage cheese or low fat ricotta

¾ cup/75g shredded mozzarella cheese

You will also need a baking or lasagna dish such as this Cuisinart Lasagna Pan.


First preheat the oven to 400F(200C).

Heat the olive oil in a large saucepan over a medium heat and sauté the onion for 5 minutes. Add the garlic and continue to cook for 2 to 3 minutes until softened.

Next add the lentils, tomatoes and stock. Bring to the boil, then turn the heat right down and simmer very gently for about 20 minutes or until the lentils are soft.

Finally stir in the spinach and basil. Season to taste with salt and pepper and remove from the heat.

Now you are ready to start layering your low fat lasagna.

Spread 1/3 of the lentil sauce over the base of a lasagna dish and cover with a single layer of lasagna sheets.

Top with 1/3 of the cottage cheese or ricotta and then cover with another 1/3 of the lentil sauce. Follow this with a layer of lasagna sheets, then cottage cheese or ricotta, more lasagna sheets and finish with a layer of lentil sauce.

Finally sprinkle over the shredded mozzarella.

Bake in the oven for 30 minutes.

Another Low Fat Tip!

A parmesan type cheese is also good in place of the mozzarella in this recipe. One advantage of this, from a low fat point of view, is that the strong flavour of the parmesan means that you can reduce the amount of cheese that you use without losing out on taste. Parmesan is high in fat but a little goes a long way. Vegetarian parmesan can be difficult to find. For more, read this article about vegetarian cheese.

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