Heartburn-Friendly Tomato Sauce-Free Lasagna Recipe

Cheese lasagna
Philippe Desnerck/Photolibrary/Getty Images
Total Time: 60 min
Prep Time: 25 min
Cook Time: 35 min
Servings: 10

Nutrition Highlights (per serving)

314 calories
10g fat
32g carbs
22g protein
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Nutrition Facts
Servings: 10
Amount per serving  
Calories 314
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 363mg 16%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 22g  
Vitamin D 1mcg 5%
Calcium 268mg 21%
Iron 2mg 11%
Potassium 256mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Do you love lasagna but tomato-based products trigger your heartburn? Now you can enjoy this Italian classic—with a bit of a twist—with this low-fat, no tomato sauce lasagna recipe. This recipe centers around lean ground beef, beef broth, low-fat mozzarella cheese, and a creamy homemade low-fat Alfredo sauce instead of a traditional red pasta sauce. This makes for a slightly different but delicious lasagna that the whole family will be begging for.

As an added bonus, this recipe is low in fat—the lean ground beef, low-fat cream cheese, skim milk and skim mozzarella cheese make for a creamy and hearty but healthier comfort dish. 


  • 12 ounces wide lasagna noodles
  • 12 ounces very lean ground beef (ground round or ground sirloin)
  • Nonstick cooking spray
  • 1/2 cup low-sodium beef broth
  • 1/4 cup low-fat cream cheese
  • 1 1/4 cups skim milk or 1% milk, divided
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter or margarine
  • 1/2 cup shredded good-quality Parmesan cheese
  • Salt and freshly ground pepper
  • 1 1/2 cups grated skim mozzarella cheese


  1. Heat oven to 375 F. Put a large pot of salted water on to boil and cool the lasagna noodles just until tender. Drain well. 

  2. In a large bowl, add the browned beef and beef broth. Toss together.

  3. In a small mixing bowl, combine cream cheese, 1/4 cup milk, and flour. Beat until well blended. Slowly pour in remaining 1 cup skim milk and beat until smooth to create the sauce.

  4. Melt butter in large, nonstick saucepan over medium heat. Add the milk-cream cheese mixture and continue to heat, stirring constantly, until the sauce has thickened about 4 minutes.

  5. Stir in Parmesan cheese, adding salt and pepper to taste.

  6. Spread 1 cup of the low-fat Alfredo sauce on the bottom of a 13x9-inch baking pan. Add 3 strips of lasagna noodles and spread half the beef mixture on top.

  7. Lay down another 3 strips of lasagna noodles. Spread the remaining beef mixture on top and lay down the remaining 3 strips of lasagna noodles.

  8. Spread the very top with remaining 1 cup low-fat Alfredo sauce. Sprinkle with mozzarella cheese and bake for 25 to 35 minutes until bubbly and golden.

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