Cooking and Meal Prep Recipes Heartburn-Friendly Tomato Sauce-Free Lasagna By Sharon Gillson Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. Learn about our editorial process Updated on January 28, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Philippe Desnerck / Getty Images (101 ratings) 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 Show Nutrition Label Hide Nutrition Label 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 this low-fat, no-tomato sauce lasagna recipe. Traditionally, lasagna recipes call for red pasta sauce. However, those with heartburn or gastrointestinal reflux disease (GERD) may want to avoid acidic foods like tomatoes and tomato sauce as these foods can trigger symptoms or make them worse. This recipe centers around lean ground beef, beef broth, low-fat mozzarella cheese, and a creamy homemade low-fat Alfredo sauce. These variations make for a slightly different but delicious lasagna that the whole family will be begging for. As a bonus, this recipe is low in fat. Foods high in fat are another trigger for heartburn, so lowering the fat content in your favorite foods may help alleviate your symptoms. The lean ground beef, low-fat cream cheese, skim milk, and skim mozzarella cheese make for a creamy and hearty but healthier comfort dish. Ingredients 12 ounces wide lasagna noodles Nonstick cooking spray 12 ounces very lean ground beef (ground round or ground sirloin) 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 1/2 cup high-quality Parmesan cheese, shredded Salt and freshly ground pepper, to taste 1 1/2 cups skim mozzarella cheese, grated Preparation Heat oven to 375F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions, or just until tender. Drain well. While the noodles are cooking, continue with the rest of the recipe. Spray cooking spray onto a large, non-stick pan. Add the ground beef and cook over medium heat until it is browned and no longer pink. Drain the liquid. In a large bowl, add the browned beef and beef broth. Mix together. To make the low-fat Alfredo sauce, combine cream cheese, about one-fourth of the milk, and flour in a small mixing bowl. Beat until well-blended. Slowly pour in the remaining milk and beat until smooth. Melt butter in a large, nonstick saucepan over medium heat. Add the milk-cream cheese mixture. Cook for about 4 minutes, stirring constantly until the sauce has thickened. Stir in the Parmesan cheese. Add salt and pepper, to taste. Turn off the heat. Spread 1 cup of the low-fat Alfredo sauce over the bottom of a 13x9-inch baking pan. Add three strips of cooked lasagna noodles to cover the sauce. Spread half the beef mixture on top. Lay down another three strips of lasagna noodles. Spread the remaining beef mixture on top. Then, lay down the remaining three strips of lasagna noodles. Spread the very top with the remaining Alfredo sauce. Sprinkle with mozzarella cheese. Bake for 25 to 35 minutes until bubbly and golden. Remove from heat and let cool for 3-4 minutes before serving. Variations and Substitutions If you want to up the veggie factor in this recipe, you definitely can. Before you brown the beef, chop one large zucchini. Spray the non-stick pan with cooking spray and cook the zucchini for 4-5 minutes over medium heat, or until it is tender and brown and add to the beef layers of your lasagna. Cooking and Serving Tips To make this lasagna a more balanced meal, consider serving it alongside some grilled vegetables or a side salad. Save the leftovers in airtight containers in the refrigerator for up to 4 days. When you're ready to eat, simply reheat the lasagna in a microwave until it's heated all the way through. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. National Institute of Diabetes and Digestive and Kidney Diseases. Eating, diet, & nutrition for GER & GERD. By Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit