Low Fat Lamb Lasagne
Indulge in the hearty flavors of this Low Fat Lamb Lasagne, a guilt-free twist on a classic Italian favorite! Made with lean ground lamb, fresh vegetables, and whole wheat lasagne sheets, this recipe is perfect for a healthier take on comfort food. The rich tomato-based lamb sauce is layered with a creamy ricotta and low-fat milk béchamel, creating a dish that manages to be both satisfying and light. Topped with a sprinkle of parmesan cheese and fresh parsley, this oven-baked lasagne achieves the perfect balance of indulgence and nutrition. With its high-protein, low-fat ingredients, this wholesome lasagne is ideal for family dinners or meal prep. Packed with Mediterranean-inspired flavors and ready in just 80 minutes, it’s a delicious way to enjoy good food without compromise.
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Recipe Information
Ingredients
- 500 grams lean ground lamb
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 400 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 250 milliliters low-fat beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 250 grams whole wheat lasagne sheets
- 600 milliliters low-fat milk
- 3 tablespoons cornstarch
- 0.25 teaspoon nutmeg, ground
- 200 grams reduced-fat ricotta cheese
- 50 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 180°C (350°F).
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes until softened.
Increase the heat to medium-high and add the lean ground lamb to the pan. Cook until browned, breaking it up with a spoon as it cooks, approximately 5-6 minutes.
Stir in the chopped tomatoes, tomato paste, beef stock, oregano, basil, salt, and pepper. Bring to a simmer, lower the heat, and let it cook for 20 minutes, stirring occasionally, until thickened.
Meanwhile, in a separate saucepan, mix the cornstarch with a little of the milk to make a smooth paste. Gradually add the remaining milk, stirring constantly until you have a smooth sauce. Cook over medium heat until thickened and bubbling, about 5 minutes, then add in the nutmeg.
Remove the saucepan from the heat and stir in the ricotta cheese until smooth.
In a 20x30cm (8x12 inch) baking dish, spread a thin layer of the lamb mixture on the bottom. Place a layer of lasagne sheets over the meat, then layer with more lamb sauce followed by the ricotta sauce. Repeat the layers, finishing with a ricotta sauce layer.
Sprinkle the top with grated parmesan cheese.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the lasagne is bubbling around the edges.
Remove from the oven and let it stand for a few minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 62.1 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2138 mg | 164% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3940 mg | 84% | |
*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.
