Classic lasagna recipe makeover uses options to trim fat, calories

Modifying recipes is a great way to support loved ones in improving eating habits to be more healthful. Many recipes can be modified to reduce the calorie, fat, saturated fat, trans fatty acid, cholesterol and/or sodium content or by increasing the calcium, fiber or nutrient content. Most recipes can be transformed to be more healthful.

The recipe for a basic lasagna has been modified to reduce the calorie, fat, cholesterol and sodium content. The modifications include:

•Using a 90 percent lean and 10 percent fat ground beef.

•A lower-fat canned spaghetti sauce (0.5 g fat per 1/2 cup).

•Substituting light ricotta cheese for whole-milk ricotta cheese.

•Using less low-moisture, part-skim milk mozzarella cheese.

•Modifying the cooking method of the ground beef by simmering in water and then pouring the water in a container to refrigerate, allowing the fat to rise to the surface and harden. The fat can then be removed and the defatted stock can be used as a base for soup.

•Omitting the salt and adding extra fresh garlic.

Our original lasagna recipe contained 634 calories per serving; the modified recipe has 452 calories. The original recipe has 38 grams of fat, compared to 21 grams of fat in the modified recipe. The lighter version also trimmed 5 grams of carbohydrates, 24 milligrams of cholesterol and 189 milligrams of sodium.

The cholesterol and fat content could be reduced further by substituting egg substitutes for the eggs, and the sodium could be reduced further by making your spaghetti sauce using no-salt-added tomato sauce.

Serve a salad of mixed greens to add leafy green vegetables to the meal. Toss in some mandarin orange slices for color and nutrients. A small amount of poppy seed dressing would accent this salad nicely. Complete this meal with a whole-grain roll or breadstick.

Lightened-up Lasagna

Makes 8 servings

8 ounces lasagna noodles

½ cup diced yellow onion

2 tablespoons fresh chopped garlic

¼ cup water

1 pound lean ground beef (90 percent lean/10 percent fat)

½ teaspoon black pepper

1 jar (26 ounces) plain spaghetti sauce (0.

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