Lasagna Recipes??

You could just choose whichever veggies you like, add some tinned tomatoes, a touch of sugar, salt and pepper and tomato puree and you have your sauce.
next choose a lower calorie option pasta sheet. as for the cheese, you could cut it out fromt the layers and just grate some mozarella or parmesan on top?

thats as much as i can come up with ha.
alternatively, if you wanted meat you could try extra lean beef mince or even quorn?

x

my wife started making it for me with ground turkey, cottage cheese, fat free mozzarella, and then just normal sauce and noodles. Pretty similar taste to how it normally does. I can get a HUGE piece and its about 500 calories, but you can make the servings smaller (i based it on 8 servings and she has a big pan).

Hope you find something that works for ya!

Turkey mince is lean and tasty. I find quorn is lower in calories but it's quite tasteless and don't like the texture.

You reminded me of a veggie lasagne that a friend made years ago, AND I LOVED IT! It's just healthy, have no idea of the cals, but here it is:

8 oz. lasagne noodles (I don't know if they make whole wheat, but I would use that now)
2 med. onions, chopped
4 cloved garlic, minced
3 T. Olive oil
2 C. Tomato sauce, canned tomatoes OR thinned paste
2 t. dry oregano
1 t. dry basil
1/4 c. chopped parsley
2 t. salt (I don't use salt in cooking anymore - up to you)
1/2 lbs. sliced mushrooms sauteed in oli oil
3/4 c. dry small red beans, cooked tender
3/4 lb. mozarella cheese thinly sliced
2 c. Ricotta or cottage cheese (I've heard some people have exchanged with greek yogurt)
1/2 c. Parmesan cheese, grated

Cook noodles
saute onions & garlic in evoo, stir in tomatoe, oregano, basil, parsley & salt. Cook & stir 1/2 hour. stir in sauteed mushrooms and cooked beans.
Assemble noodles, 1/3 tomato sauce, layer of ricotta cheese, then mozarella, then parmesan cheese. Repeat 2 more xs, ending with parmesan cheese.

Bake @ 375 for 20 mins.

You could probably replace the mushrooms with zucchini if you prefer. And, low fat/sodium cheeses. ENJOY!!

I LOVE THIS SITE!!! I'm going to go enter it and see just where it's at!!! Roughly 270 cals per serving (serves 10)

You could also use spaghetti squash instead of noodles, I know I REALLY like it for spaghetti, and I'm told it works great for lasagne too

2 layers of pasta sheets ,lean mince, tinned tomatoes, greek salad cheese, skimmed milk n light marg for white sauce are all healthier alternatives

i put cheese between the layers but not bechamel sauce because it doesnt taste as good

I rarely have lasagna nowadays (the last time was about 6 months ago when I visited family back home and had access to an oven!) but a fantastic idea to ensure you're cutting calories for lasagna is to make them one-serving size. It's also nice when it'll just be you or two of you eating and you don't want a huge amount of leftovers. Rather than cook in a big dish, make them in cupcake tins, using wonton wrappers as the "noodle". Then add healthier ingredients of your choice. They come out super super cute and very tasty! Here's a recipe with some details:

http://www.cruftbox.com/blog/archives/001618.html

I made this recipe two nights ago and it turned out delicious! I'm a pretty picky eater so I wasnt sure I would like it at all but it was gooooood! I rinsed the sausage after cooking it and then added in a layer of 2% cottage cheese. Turned out fantastic! Cant wait to make it again :-)
http://www.mykitchenaddiction.com/2009/12/spaghetti-squash-sagna/

I'm making this one tomorrow:

http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-veggie-rific-noodle-free-lasagna-recipe

Veggie-rific Noodle-Free Lasagna

PER SERVING (1/4th of lasagna): 265 calories, 4.5g fat, 926mg sodium, 32.5g carbs, 11g fiber, 13.5g sugars, 24g protein -- PointsPlus® value 6*

Prep: 30 minutes
Cook: 1 hour

Ingredients:
3 medium zucchini, ends removed, sliced lengthwise
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed, sliced lengthwise
2 cups canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Italian seasoning
One 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/4 tsp. salt
Dash ground nutmeg
1 cup ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms), thawed from frozen
1/2 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 425 degrees.
Lay several paper towels next to the stove. (As you cook the veggies in the next step, transfer them to the
paper towels to drain excess moisture.)
Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Evenly place
zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per
side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels.
In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix
well and set aside.
In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix
thoroughly and set aside.
Evenly coat the bottom of an 8" X 8" baking pan with about half of the seasoned crushed tomatoes.
Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even
layer over the veggies. Top evenly with soy crumbles.
Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the
remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute
mozzarella cheese and grated topping over the crushed tomatoes.
Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
Allow to cool slightly, cut into quarters, and enjoy!

MAKES 4 SERVINGS