Italian · Dinner
Beef Lasagne
Around 30% fewer calories and significantly lower saturated fat, extra lean beef mince throughout and ricotta in place of a full butter béchamel, with the authentic depth of slow-cooked ragù and the layered richness of the classic.
$
25 minsPrep
75 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
480Calories
40gProtein
14gFat
48gCarbs
8gSugar
4gFiber
580mgSodium
95mgChol
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Instructions
1
Prep
Dice onion, carrot, and celery finely. Mince garlic. Grate Parmesan. Mix ricotta with egg, half the Parmesan, salt, and pepper until smooth. Preheat oven to 190°C.
2
Saute
Heat olive oil in a medium pan over medium-high heat. Cook onion, carrot, and celery 6 minutes until softened. Add garlic, cook 1 minute until fragrant.
3
Build 1
Increase heat to high. Add beef mince, break up continuously, cook 4 minutes until browned and moisture evaporates. Stir in tomato purée, cook 1 minute until darkened.
4
Simmer
Pour in red wine, simmer 2 minutes until reduced by half. Add chopped tomatoes, stock, oregano, and basil. Season well. Simmer uncovered over low heat 25 minutes until ragù is thick and deeply colored.
5
Build 2
In a small deep baking dish (approximately 8 x 10 inches / 20 x 25 cm), layer ragù, lasagne sheets, and ricotta mixture, repeating until used. Finish with ricotta layer topped with remaining Parmesan. Cover with foil.
6
Bake
Bake covered at 190°C for 25 minutes until heated through. Remove foil, bake 12 minutes more until golden and bubbling at the edges.
7
Rest and plate
Rest lasagne 8 minutes before serving. Cut into 2 portions and serve warm with extra Parmesan if desired.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) extra lean beef mince
- 125g (4.4 oz) ricotta
- 1 egg
- 40g (1.4 oz) Parmesan
- 6 dried lasagne sheets
- 1 small onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 400g (14.1 oz / 1/2 can) canned chopped tomatoes
- 1 tbsp tomato purée
- 75ml (1/4 cup + 1 tbsp) red wine
- 100ml (1/2 cup - 2 tbsp) beef stock
- 1 tbsp olive oil
- 0.5 tsp dried oregano
- 0.5 tsp dried basil
- Salt and pepper