Anybody have a lowfat recipe for lasagna that is not vegetarian?

Try replacing the ground beef with ground turkey. You'd be surprised at how good it taste. Turkey is a lot less fat than beef and it will work with your favorite lasagna recipe.

Try whole wheat lasagna noodles, they are quite tasty if you can get past the brown color. Also try using lean ground beef, you know the sirloin ground beef, not much fat in that, a little bit on the pricey side. I couldn't pass up the ricotta, it is in essence what makes terrific lasagna. Yes, you can use cottage cheese with three eggs whipped into the mix and some parsley for an exceptional flavor. I just prefer the ricotta, something about that bit of fat, and if you didn't know, you must have some fat in your diet for a healthy body. They also make low fat ricotta. There may even be a fat free version of it somewhere.

My idea is more low carb, which of course is just as harmful as all the fat. I use burger and lots of different cheeses. I stay away from the ricotta, don't like the consistency. The harder cheeses are lower in fat, like the parmesan's etc. Might have to experiment. As far as a substitute for the noodles, I boiled some cabbage leaves and mixed/layered everything else the same as usual and the cabbage gave it a better texture and cut the carbs and fat. I also just use spaghetti sauce and there might some decent low fat alternatives, but I'm too scared to try.

Low Fat Southwestern-style Lasagna

INGREDIENTS:

* 1 tsp canola oil

* 1 pound extra-lean ground beef

* 1 medium onion, chopped

* 1 medium carrot, diced

* 1 16-ounce jar salsa (spiciness is up to you)

* 1 15-ounce can reduced-sodium black beans, drained

* 1 10-ounce pack frozen sweetcorn

* 1 tsp chili powder

* 1 tsp cumin

* 8 ounces pre-cooked lasagna noodles

* 1 16-ounce tub fat-free ricotta cheese

* 3/4 cup shredded reduced-fat cheddar cheese

PREPARATION:

Preheat oven to 350 degrees.

Heat oil in a large skillet or Dutch oven. Add onions and carrots; cook until onions are translucent. Crumble in ground beef and cook until no longer pink, about 5 minutes.

Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.

Spread one-third of beef mixture in a 9 x 13-inch baking dish. Layer half the noodles on top; spoon half the ricotta cheese over the noodles. Add another third of the meat mixture, followed by remaining noodles and ricotta cheese. Spread rest of beef on top and sprinkle with shredded cheese. Bake for 35 minutes.

Serves 10

Per Serving: Calories 364, Calories from Fat 46, Fat 5.3g (sat 2.3g), Cholesterol 62mg, Sodium 706mg, Carbohydrate 54g, Fiber 6.6g, Protein 25.4g

You could use 95/5 ground beef

Fat free or low fat ricotta cheese

" " mozz cheese

use wheat lasagna instead of regular

You could try turkey sausage too and cottage cheese instead of ricotta and part skim mozzarella to cut down on the fat.

stofers frozen lasagna in the frozen foods section of your supermarket