American · Dinner
Lasagna (Low-Chol)
Lean ground beef simmered with onion, garlic and crushed tomatoes into a light ragu, layered with no-boil pasta sheets, a skim-milk béchamel and part-skim mozzarella. Baked until bubbling and set, then rested and cut into a single portion. Finished with grated Parmesan and fresh basil.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
547Calories
46.2gProtein
20.1gFat
40.3gCarbs
12.2gSugar
4gFiber
1098mgSodium
78mgChol
8.3gSat Fat
680mgPotassium
360mgCalcium
3.1mgIron
1.6mcgVitamin B12
8mgVitamin C
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Finely chop the onion, mince the garlic, shred the mozzarella and grate the Parmesan, keeping each in its own small bowl.
2
Sauté
Warm the olive oil in a saucepan over medium heat, cook the onion 4 minutes until translucent, add garlic and cook 1 minute until fragrant.
3
Sear
Add the lean ground beef and brown over medium-high heat 5 minutes, breaking it up until no pink remains and the surface catches colour.
4
Simmer
Stir in crushed tomatoes, tomato paste, oregano and half the salt, then simmer over medium-low heat 15 minutes until thickened and oil beads on top.
5
Build
Whisk flour into skim milk, cook over medium heat into a béchamel, then layer ragu, sheets, béchamel, mozzarella and Parmesan and bake at 190°C 30 minutes until golden.
6
Plate
Rest 10 minutes, cut a single portion, scatter torn basil leaves over the top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz396g lean ground beef
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 44 no-boil lasagna sheets (80g)
- 1 1/2 cup360ml skim milk
- 2 tbsp2 tbsp all-purpose flour
- 2 tsp2 tsp olive oil
- 2.4 oz70g part-skim mozzarella
- 0.8 oz24g Parmesan
- 2 tsp2 tsp dried oregano
- 88 fresh basil leaves
- 1/2 tsp1/2 tsp salt
