Low Fat Homemade Lasagne
Discover a healthier twist on comfort food with this irresistible Low Fat Homemade Lasagne! Packed with nutrient-rich vegetables like zucchini, carrots, and spinach, this lighter version of a classic dish is crafted with extra-lean ground beef and whole grain lasagne noodles for a guilt-free indulgence. The creamy ricotta-spinach filling pairs perfectly with the robust tomato and herb-infused meat sauce, all topped off with a perfectly golden layer of part-skim mozzarella and Parmesan cheese. With a prep time of just 20 minutes and hearty portions for six, this flavorful, oven-baked lasagne is ideal for family dinners or meal prepping. Savor this wholesome, low-fat recipe without compromising on taste or satisfaction!
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Recipe Information
Ingredients
- 400 grams Extra-lean ground beef
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 medium Carrot, grated
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Low-fat ricotta cheese
- 1 cup Part-skim mozzarella cheese, shredded
- 0.5 cup Grated Parmesan cheese
- 9 sheets Whole grain lasagne noodles
- 100 grams Spinach, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large non-stick skillet, cook the extra-lean ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
Add the chopped onion, minced garlic, diced zucchini, and grated carrot to the skillet and cook until softened, approximately 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
In a separate bowl, combine the low-fat ricotta cheese with the chopped spinach.
Spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
Place a layer of whole grain lasagne noodles over the sauce.
Spread half of the ricotta-spinach mixture over the noodles, then add a portion of the meat sauce.
Repeat layering with noodles, remaining ricotta mixture, more meat sauce, and finish with a final layer of noodles and the rest of the meat sauce.
Sprinkle part-skim mozzarella cheese and grated Parmesan cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagne to rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 64.8 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2387 mg | 184% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5860 mg | 125% | |
*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.
