Italian · Dinner
Baked Layered Pasta with Meat Sauce (Low-Calorie)
Layered pasta bake built with lean ground beef simmered in a tomato ragu, thin sheets of pasta, and a light ricotta-parmesan filling in place of heavy béchamel. Baked until the top browns and the sauce bubbles at the edges, it delivers the classic lasagna profile of beef, tomato and cheese at a fraction of the calories.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
392Calories
33.1gProtein
16.2gFat
28.4gCarbs
7.8gSugar
3.2gFiber
612mgSodium
86mgChol
7.1gSat Fat
780mgPotassium
290mgCalcium
3.8mgIron
2.4mcgVitamin B12
9mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Boil salted water in a small pot over high heat and cook the 2 lasagna sheets 9-10 minutes until pliable but still slightly firm; drain and lay flat.
2
Sauté
Heat olive oil in a small skillet over medium heat, finely chop the onion and garlic, then cook 2-3 minutes until the onion softens and turns translucent.
3
Brown
Add the ground beef to the skillet over medium-high heat and cook 5-6 minutes, breaking it up, until no pink remains and it browns at the edges.
4
Simmer
Stir in the crushed tomato, tomato paste, water, oregano, basil, salt and pepper; simmer uncovered over medium-low heat 12-15 minutes until the sauce thickens and coats a spoon.
5
Build
Spread a third of the meat sauce in a small oven-safe dish, top with one lasagna sheet, dot with half the ricotta, then add the second sheet, remaining sauce, ricotta, mozzarella and parmesan.
6
Bake
Bake in a preheated 375°F (190°C) oven 18-20 minutes until the cheese melts and turns golden in spots and the sauce bubbles at the edges.
7
Rest
Let the bake stand at room temperature 10 minutes so the layers set and the dish cools slightly before serving.
8
Plate
Cut into a wedge and transfer to a plate to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 44 dried lasagna sheets (about 1.4 oz/40g), broken to fit the dish
- 1 cup240g canned crushed tomato (about a third of a 14.5 oz can)
- 1/2 cup120g part-skim ricotta cheese
- 2 tbsp2 tbsp parmesan cheese
- 1 oz20g part-skim mozzarella cheese
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp tomato paste
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp dried basil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 4 tbsp60ml water
