Hearty Lasagna (Low Fat)

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“This is a recipe I originally got from Cooking Light magazine in 1995. The only change I made was to omit the 3/4 pound of ground round it called for. You can obviously add it if you wish. The prep time includes the simmer time for the sauce. This is a wonderful tasting and filling lasagna that people won't even realize is low fat unless you tell them!”
1hr 50mins

Ingredients Nutrition


  1. Coat a pan with cooking spray.
  2. Saute onion and garlic 5 minutes.
  3. Add 2 tablespoons parsley and the next 7 ingredients.
  4. Bring to a boil.
  5. Cover and simmer 15 minutes.
  6. Uncover and simmer 20 minutes.
  7. Remove from heat.
  8. Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
  9. Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
  10. Arrange 4 noodles over tomato mixture.
  11. Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
  12. Repeat layers, ending with noodles.
  13. Cover and bake at 350 degrees for about 1 hour.
  14. Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
  15. Let stand 10 minutes before serving.

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