Go Back

Lean Low-Fat Lasagna

There's no need to be afraid of pasta, cheese or meat! All three foods can be considered healthy when provided in the right proportions. Check out this totally lean Italian favorite that will soon become your go-to family meal. 
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: Lasagna
Servings: 6 people
Calories: 659kcal
Author: Roz


The Meat Layer

  • 21 oz 96% lean ground beef
  • 1/2 large yellow onion
  • 2 tins muirglen crushed tomatoes fire roasted
  • 2 oxo cubes crumbled
  • Salt and pepper
  • 2 tsp Italian seasoning
  • 3 servings O Sole Mio fresh pasta sheets

The Bechamel Sauce

  • 2 cups 1% milk
  • 7 oz sharp cheddar cheese
  • Salt and pepper
  • 6 tbsp corn starch
  • 12 oz fat free mozzarella to use between layers as directed.
  • 225 grams non-fat greek yogurt


The Meat Layer

  • Heat a large skillet with non-stick cooking spray. Add the onion and sautée until softened and it begins to lightly brown.
  • Next add your 96% lean ground beef with some salt and pepper, the Italian seasoning and the crumbled oxo cubes.
  • Stir until the beef is well coated and nicely browned.
  • Next add the crushed tomatoes and bring to a boil before allowing to simmer for 15 to 20 minutes. Add more salt and pepper to taste.
  • While the mince is simmering you can make your béchamel sauce.

Bechamel Sauce

  • Over a low heat, gently warm your milk. Add the greek yogurt and and the cheese a little at a time, stirring as you go to combine the mixture well.
  • Once all the cheese has been added and is melted, slowly add one tablespoon at a time of the corn starch. Stir as you go to avoid any lumps forming. Once you have achieved a thick and creamy consistency season with salt and pepper and simmer for 5 minutes before removing from the heat.

Building your Lasagna

  • Taking a large lasagna dish and layer the mixtures with your fresh pasta sheets as follows:
  • Layer of meat ; Layer of pasta; Layer bechamel sauce; Fat-free mozzarella; Layer of pasta ; Layer of meat ; Layer of pasta ; Layer of béchamel sauce ; Fat free mozzarella ; Layer of pasta ; Final layer of meat, béchamel sauce and finish with fat-free mozzarella.
  • When you’re ready for the final part, pre-heat your oven to 350 degrees F. Place your lasagna in the center of the oven and cook for 20 to 30 minutes or until bubbling and slightly golden brown.


Substitute pasta sheets for zucchini or eggplant for a lower carb option or just another way for you to get your veggies in ;-)