These hearty, crowd-pleasing dishes are smart choices. With simple tricks, such as swapping broth for cream or choosing lean protein, we've cut fat and calories but not flavor.

Zucchini, Tomato and Lamb Lasagna

Makes 6 servings

Using zucchini instead of lasagna noodles helps lighten the dish — and also makes it gluten-free.

2 teaspoons extra-virgin olive oil, plus more for baking sheets

5 medium zucchini, cut lengthwise into 1/4-inch slices

Coarse salt and ground pepper

1 yellow onion, diced small

2 garlic cloves

1 1/4 pounds ground lamb or beef

1 tablespoon tomato paste

2 large tomatoes, diced large

1/4 cup fresh oregano leaves

10 ounces part-skim ricotta (1 cup)

1/2 ounce Parmesan, grated (2 tablespoons)

1. Preheat oven to 425 degrees Fahrenheit. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, about 15 minutes.

2. Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, about 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, about 10 minutes. Season with salt and pepper.

3. Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, about 20 minutes to 30 minutes. Let cool 10 minutes before serving

Nutritional information per serving: 316 calories; 19 grams fat (8 grams saturated fat); 24 grams protein; 14 grams carbohydrates; 3 grams fiber

Turkey and Stuffing Bake

Makes 8 servings

Lively flavors such as sage and dried cranberries let you get away with using less fat.

2 tablespoons extra-virgin olive oil

2 pounds ground turkey (85 percent lean) or ground chicken

1 teaspoon rubbed sage

3 tablespoons all-purpose flour

3 1/2 cups low-sodium chicken broth, divided

Coarse salt and ground pepper

1 yellow onion, diced medium

3 celery stalks, diced medium

1 loaf crusty white bread, cut into large cubes (8 cups)

2/3 cup dried cranberries

2 large eggs, lightly beaten

2 tablespoons unsalted butter, cut into small pieces

1. Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, about 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.

2. Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, about 8 minutes. Remove from heat and add bread, cranberries and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, about 20 to 25 minutes. Let cool 10 minutes before serving.

Nutritional information per serving: 479 calories; 20 grams fat (6 grams saturated fat); 31 grams protein; 43 grams carbohydrates; 4 grams fiber

Artichoke, Leek and Potato Casserole

Makes 6 servings

Neufchatel has a third less fat than cream cheese but doesn't skimp on tangy flavor.

1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish

2 leeks (white and light-green parts only), sliced

3 celery stalks, thinly sliced

2 packages (9 ounces each) frozen artichoke hearts, thawed, excess water squeezed out, and coarsely chopped

1/2 cup low-sodium chicken broth

1 bar Neufchatel cheese, room temperature

2 tablespoons fresh lemon juice

Coarse salt and ground pepper

2 medium russet potatoes, very thinly sliced

1. Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, about 8 minutes. Add artichokes, broth and cheese and stir to combine. Remove skillet from heat, add lemon juice and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture and smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, about 35 to 40 minutes. Let cool 10 minutes before serving.

Nutritional information per serving: 285 calories; 13 grams fat (6 grams saturated fat); 10 grams protein; 35 grams carbohydrates; 6 grams fiber