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A fresh batch of lasagna.

10 Ways to Make Lasagna Healthy

Lasagna is a comfort food classic, and while probably nothing can beat your mom’s famous lasagna, here are some ways you can still enjoy this delicious Italian treat without feeling any guilt. Your kids will barely notice these substitutions or additions, and even if they do, they may surprise you and end up liking one of these tasty alternatives more than the original recipe.

 

  1. Substitute zucchini “noodles."
    Take the carbo-load out of lasagna by substituting the traditional lasagna noodles for zucchini. All you have to do is use 4-5 medium-sized zucchini and slice them lengthwise, about ¼ inch thick. Then, you layer them as you would regular noodles and bake for the same amount of time.
  2. Substitute eggplant.
    Another alternative to the noodles is eggplant, which will make your lasagna a delicious hybrid of lasagna and eggplant parmigiano. As with the zucchini, slice the eggplant lengthwise, about ¼ inch thick. Layer and bake as you would with traditional lasagna noodles.
  3. Substitute turkey sausage.
    Lower the saturated fat content of your lasagna by swapping the pork sausage out for some delicious turkey sausage. You won’t lose any flavor or heartiness, and your waistline will thank you for it!
  4. Add spinach.
    Boost the vitamin and mineral content of your lasagna by sneaking in some fresh spinach. You can add as much or as little as you want into the sauce, and besides the color, your kids won’t even notice they’re eating vegetables because the flavor is so mild.
  5. Substitute mushrooms.
    If you want to lower the fat content of your lasagna without losing any heartiness, swap ? (or more) of the sausage for some cremini or white mushrooms. Mushrooms provide great flavor without packing on the calories, so you won’t have to feel guilty about grabbing a second piece.
  6. Substitute part-skim cheeses.
    Instead of indulging in full-fat mozzarella and ricotta, you should try using the part-skim versions of these cheeses. You won’t notice any difference in taste, and you’ll lose quite a few calories even if you don’t swap out anything else.
  7. Go all veggie.
    If you’re craving lasagna, but it’s Meatless Monday, you can still satisfy your cravings without breaking your diet. Simply substitute all of the meat in the dish for a few handfuls of your favorite chopped veggies, like broccoli, carrots, cauliflower, red peppers, or any others.
  8. Try cauliflower-alfredo lasagna.
    If you and your kids love chicken alfredo lasagna, there is a way to make to make it more diet-friendly. Make your own cauliflower alfredo sauce instead of using the high-fat, jarred stuff. Saute 8 cloves of garlic until fragrant and boil 5-6 cups of cauliflower for 7-10 minutes. Blend garlic and cauliflower with 2 Tbsp butter, 6 cups vegetable broth, 1 tsp salt, ½ tsp pepper, and ½ cup milk. Then layer and bake as you would with a regular alfredo sauce. 
  9. Substitute butternut squash.
    Who says lasagna needs a meaty marinara sauce? You can make an equally delicious (and more nutritious) sauce out of butternut squash. Cut one large squash in half, scoop out the seeds, and bake for 45 minutes or until soft. Scoop out squash into a large bowl and add 2 crushed garlic cloves, 1 Tbsp honey, 1 tsp oregano, 1 tsp basil, and salt and pepper to taste. Blend until smooth, layer with your regular pasta and cheeses, and bake for 45 minutes at 350 degrees F.
  10. Make portion-controlled rolls.
    You’ll know exactly how many calories are in each roll instead of having to guesstimate the calories per different-sized pieces. Pre-cook lasagna noodles, scoop meat (or veggies), sauce, and cheeses onto each noodle and roll them up. Place seam-side down on a baking dish, top with more sauce and part-skim mozzarella, cover with foil, and bake for 40 minutes.
Last Updated: August 20, 2015