Low Fat Southwestern-style Lasagna


  • 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


  • DIRECTIONS:  1. Preheat oven to 350 degrees.2. Heat oil in a large skillet or Dutch oven. Add onions and carrots; cook  slowly.3. Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.4. 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.

    5 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

  • Source: www.bodybygodtraining.com/dinner
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