Heart-Healthy Lamb Lasagne
Discover guilt-free comfort food with our Heart-Healthy Lamb Lasagne—a nourishing twist on the classic favorite. This recipe combines lean ground lamb with a medley of vibrant vegetables like zucchini, carrots, and bell peppers for a protein-packed, nutrient-rich sauce. Layered with fiber-rich whole grain lasagne sheets and a creamy blend of low-fat ricotta and fresh spinach, it’s a wholesome and satisfying dish without sacrificing flavor. Topped with a golden layer of low-fat mozzarella, this lasagne is baked to juicy perfection, offering a lighter, heart-healthy option that’s perfect for family dinners or health-conscious entertaining. Ready in just 80 minutes, it’s a delicious way to eat well!
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Recipe Information
Ingredients
- 500 grams Lean ground lamb
- 250 grams Whole grain lasagne sheets
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, finely diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 800 grams Canned chopped tomatoes (with no added salt)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 200 grams Low-fat ricotta cheese
- 150 grams Low-fat mozzarella cheese, shredded
- 200 grams Fresh spinach, chopped
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet over medium heat, warm 1 tablespoon of olive oil and add the chopped onion. Sauté for about 2 minutes until translucent.
Add the minced garlic, diced carrots, red bell pepper, and zucchini. Cook for another 5-6 minutes until vegetables begin to soften.
Push the vegetables to one side of the skillet and add the remaining olive oil. Stir in the ground lamb and cook until browned and crumbled, about 5-7 minutes.
Mix in the canned tomatoes, tomato paste, oregano, basil, and black pepper. Bring the mixture to a simmer, then lower the heat and let it cook gently for 15 minutes.
Meanwhile, bring a pot of water to a boil and cook the whole grain lasagne sheets according to package instructions. Drain and set aside.
In a separate bowl, stir together the ricotta cheese and chopped spinach until well combined.
To assemble the lasagne, spread a layer of the lamb and vegetable sauce on the bottom of a baking dish.
Place a layer of lasagne sheets over the sauce, followed by another layer of the sauce and a layer of the ricotta-spinach mixture.
Repeat the layers until all ingredients are used, ending with a final layer of sauce.
Sprinkle the shredded mozzarella cheese on top.
Cover the lasagne with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Allow the lasagne to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 59.2 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2200 mg | 169% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6368 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
