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Recipe of the Week: Low-Calorie Beef Lasagna

Recipe of the Week: Low-Calorie Beef Lasagna

Lasagna’s roots go back to the days of ancient Greece, and thanks to the Romans, it has remained one of the most celebrated Italian dishes for centuries.

This recipe, which is from my cookbook, The Shredded Chef, was pieced together from many others I’ve tried and liked. I think it’s the perfect balance of sauce, beef, and cheesiness, without a obscene amount of calories. Enjoy!




Calories Per Serving


Protein Per Serving

24 grams

Carbohydrates Per Serving

34 grams

Fat Per Serving

4 grams



6 no-boil lasagna noodles

1/2 pound extra-lean ground round

1 teaspoon extra-virgin olive oil

1/2 small yellow onion, chopped

1/2 teaspoon dried oregano

pinch of ground black pepper

2 cups low-sodium tomato sauce

1 cup fat-free ricotta cheese

1 tablespoon Parmesan cheese, grated

1 zucchini, thinly sliced



Preheat the oven to 350°F.

Heat oil in a large nonstick skillet over medium-high heat. Add the ground beef, onion, oregano, and pepper. Stir while breaking apart the beef, for about 6 – 8 minutes, or until the beef is fully cooked. Stir in the tomato sauce and bring to a boil, then remove from the heat.

In a bowl, mix the ricotta and Parmesan.

Now, to build the lasagna, take a 9 x 5 inch baking dish and begin by layering 1/2 cup of the sauce, 2 of the noodles, 1/2 cup of the cheese mix, another 1/2 cup of the sauce, and 1/2 of the zucchini. Add the next 2 noodles and repeat 1/2 cup of cheese, 1/2 cup of sauce, and 1/2 of the zucchini. Finish by topping the zucchini with the remaining 1/2 cup of sauce and 2 noodles.

Cover the dish with foil and bake in the oven for 30 minutes

What You Get to Eat

beef lasagna 1

What did you think of this week’s recipe? Let me know in the comments below!

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Leave a Comment!
  • elkie chiu

    are no boil lasagna noodles just uncooked lasagna sheets? (sorry from UK here lol )it looks great really want to try the recipe

    • CPANinjaDoug

      They’re a little different. They are usually flat without the ruffled edges. However, you can use regular noodles too. The regular noodles will soak up more of the liquid so normally you can just add about 1/8 cup of water and cook a little longer. However, I suspect in this recipe you won’t need to add additional liquid because of the zucchini.

      The cups, by the way, are US measurements (8 ounces), not UK, and would be just over 235ml. The 2 cups would be about 475ml. The 1/8 cup would be another 25-30ml. So if you start with the tomato sauce and top it off to 500ml, you should be good. Check it at 30 minutes. If it seems a little runny, let it go a little longer.

      • elkie chiu

        thanks you you’ve been a great help!! dont have to search for conversions!! def going to try this recipe!

      • Michael Matthews

        CPANinjaDoug to the rescue! 🙂

        • CPANinjaDoug

          LOL… yeah, I found out recently that in the UK they don’t use measuring cups like we do.

          • Michael Matthews

            Haha metric system is better!

  • Bre

    Made it and loved it!

    • Michael Matthews

      Awesome! 🙂

  • Clarke Sherrod

    The whole family loved this one! We did ours with 99% lean ground turkey, and it turned out great. Even the in-laws didn’t know it was a healthy recipe… 😉 Thanks, Mike!

    • Michael Matthews

      Awesome! Glad to hear it! 🙂

  • Ceycey

    Hi another uK reader and slightly confused by the reference to tomato sauce in the recipe! Is that tomato sauce as in ketchup?? Or something else? Please help as would like to try this recipe today – thanks!

    • Michael Matthews

      Ah no as in spaghetti sauce. 🙂

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