American · Dinner
Lasagna (Low-Calorie)
A lightened American beef lasagna built with lean ground beef, part-skim ricotta and mozzarella between whole-wheat noodles. Aromatics of garlic and onion simmer into a canned-tomato sauce lifted with basil and oregano and grated parmesan. Baked until the top browns and the layers set, then rested before slicing and served hot.
$4
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
399Calories
42.9gProtein
16.7gFat
21.8gCarbs
5.2gSugar
2.9gFiber
304mgSodium
133mgChol
6.6gSat Fat
518mgPotassium
362mgCalcium
3.1mgIron
1.8mcgVitamin B12
3.2mgVitamin C
protein-rich
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Heat oven to 375°F (190°C), lightly oil a small baking dish, dice the onion, mince the garlic, and ready the cooked whole-wheat noodles.
2
Sauté the onion and garlic in olive oil over medium heat for 3 minutes until softened and translucent, then add the lean ground beef and cook 6 minutes over medium-high heat, breaking it up, until no pink remains.
3
Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil, then simmer over medium-low heat for 8 minutes until the sauce thickens.
4
Layer sauce, noodles, ricotta, meat sauce, and mozzarella into the baking dish, finishing with sauce and parmesan on top, then bake at 375°F (190°C) for 25 minutes until the top is golden and sauce bubbles at the edges.
5
Rest the lasagna 10 minutes so layers firm and slice cleanly, then transfer to a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 2/3 cup160g canned crushed tomatoes
- 2 tbsp2 tbsp tomato paste
- 3.2 oz90g whole-wheat lasagna noodles, cooked
- 2.8 oz80g part-skim ricotta
- 1.4 oz40g mozzarella
- 4 tbsp20g grated parmesan
- 11 onion (120g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp dried basil
