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Skinny lasagne recipe

Skinny lasagne recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne

Lower on fat than regular lasagne without skimping on taste - even my fussy 6 year old loves this! Probably my fave skinny recipe! Just by substituting a few ingredients you can make a very unhealthy dish far easier on the waistline. This is my very own recipe so please let me know what you think!


Gloucestershire, England, UK

6 people made this

IngredientsServes: 6

  • 1 packet fresh lasagne sheets
  • 100g low fat grated cheese
  • White sauce
  • 75g low fat butter
  • 3 tablespoons plain flour
  • 500ml skimmed milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic granules
  • 1 bay leaf
  • salt and black pepper, to taste
  • 50g low fat grated cheese
  • Red sauce
  • 1 tin chopped tomatoes with garlic
  • 4 tablespoons tomato puree
  • 1 1/2 tablespoons red wine
  • 1 teaspoon caster sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic granules
  • 1/2 teaspoon onion granules
  • 1 1/2 tablespoons chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mixed herbs
  • 200g soya or Quorn® mince

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

    For the white sauce:

  1. First make the white sauce. Melt the butter in a pan. Remove from the heat, add the flour and mix into a paste.
  2. Gradually add 1 1/2 tablespoons of milk at a time to the flour and butter mixture, mixing constantly with a whisk to ensure smoothness. Once you have added 100ml the mixture should be quite smooth so you can now add 50ml at a time making sure you carry on whisking in between.
  3. Add 1/4 teaspoon onion granules, 1/4 teaspoon garlic granules, 1 bay leaf and salt and pepper to taste. Pop back onto the hob and simmer gently for 2 minutes stirring regularly
  4. Add 50g of the cheese and carry on stirring until sauce is hot and cheese is melted. Turn off the heat and set aside. Remember to stir occasionally to avoid lumps and a skin forming. Don’t forget to remove the bay leaf before you use the sauce.
  5. For the red sauce:

  6. In another pan add the chopped tomatoes, tomato puree, red wine, sugar, salt, pepper, garlic granules, onion granules, basil, dried oregano and dried mixed herbs. Stir to combine. Turn on the heat and add the vegetarian mince. Heat until the mince is cooked stirring frequently to avoid burning and sticking, about 10 to 15 minutes.
  7. To assemble:

  8. In your ovenproof dish start with a thin layer of the red sauce.
  9. Top with lasagne sheets (2 per layer were enough for me).
  10. Top the sheets with white sauce.
  11. Carry on building the layers in this manner until you reach the top or run out of mixture. I managed 3 layers. Finish the final layer by sprinkling the rest of the cheese over the top.
  12. Pop in the oven heated to 180 C / Gas 4 and bake for 20to 30 minutes.
  13. Serve hot with plenty of salad!

Tip

If you are a meat eater I have found adding a tablespoon of beef gravy granules (reduced salt of course!) to the red sauce gives it a slightly meatier flavour. Enjoy and let me know what you think :D

See it on my blog

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  • Time needed: 1.5 to 2 hours &bull
  • Calories per serving: 450 &bull
  • Servings: For 6 (with Bolognese sauce for 2 left over) &bull
  • Difficulty: 3
  • Rating: 5.00 based on 3 reviews

A low carb lasagne, replacing the stodgy sheets of lasagne with red cabbage strips, topped with a creamy sauce and crispy cheese. With thanks to Denise for the inspired suggestion of red cabbage instead of lasagne.

Ingredients

&bull 1tbs Olive oil (120 cal)
&bull 2 small diced onions (40 cal)
&bull 450g or 500g Minced beef pack (1,000 cal)
&bull 1 garlic clove diced (5 cal)
&bull 1 heaped dsp of dried oregano
&bull Carrot grated (40 cal)
&bull 2 tins of chopped tomatoes (50 cal)
&bull 1 stock cube (or 1 dsp Worcestershire Sauce)
&bull Chilli flakes ½ tsp or to taste
&bull 3-4 bay leaves
&bull From a large red cabbage remove about 100g of leaves as intact as possible for the red lasagne (30 cal). You could substitute with green cabbage if necessary.
&bull Crème Fraiche 250g (965 cal)
&bull Ricotta cheese 250g (575 cal)
&bull ½ tsp nutmeg
&bull Ground black pepper
&bull 100 Grated cheddar cheese, mix in some parmesan if available (400 cal )

Method

Sweat the diced onions in the olive oil, whilst grating the carrot and chopping the clove of garlic.
Add the mince to the onions along with the oregano. Stir till lightly browned.
Then add the tinned tomatoes, the stock (or Worcester Sauce) and bay leaves.
Put the grated carrots in a bowl and almost cover with hot water, cover the bowl and cook/steam for 5-6 minutes in a microwave. If you prefer the texture you can mash the carrots when soft before adding them add along with the cooking water.
Cover the Bolognese sauce and simmer gently for an hour if time permits.
Pre heat oven to 150C
Remove about ¼ of the Bolognese sauce to have another day (enough for 2) add the rest to an ovenproof dish.
Cut each cabbage leaf in half whilst removing the central stalk from the leaf (too tough), keeping the leaf intact if possible. Use about 100g of the cabbage – enough to keep the Bolognese separate from the creamy sauce. This may require a couple of leaves on top/overlapping each other.
Mix the ricotta cheese and the crème fraiche in a bowl, add the nutmeg and some ground black pepper then dollop it onto the layer of red cabbage.
Sprinkle the grated cheese on top and put in a hot oven for about 40 mins.


Skinny Lasagna Olé


This fantastic Mexican layered casserole is both hearty and healthy! It’s loaded with lean protein from the chicken, reduced-fat cottage cheese, and fat-free refried beans. It’s perfect for those sensitive to wheat since I’m using corn tortillas instead of lasagna noodles. Each serving has 209 calories, 6 grams of fat and 4 Blue WW Freestyle SmartPoints, and 6 Green . Serve with a vegetable or simple salad and you’re good to go.


Ingredients

1½ cup reduced-fat cottage cheese

1 cup cooked chicken breast, chopped

⅓ cup fresh or frozen corn, thawed

¼ cup (½ can) Ortega diced green chilies

⅔ cup pasta or marinara sauce (from a jar) such as Classico or Prego

6 corn tortillas, cut each into four pieces

1 (8oz) can fat-free refried beans

⅔ cup salsa (I like Pace Medium Chunky Salsa)

¼ cup reduced-fat cheddar cheese


Instructions

1. Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.

2. In a large bowl, combine cottage cheese, chicken, corn, and green chilies.

3. Spread pasta sauce on bottom of pan.

4. Arrange 2 tortillas (8 pieces) on top of pasta sauce

5. Remove the beans from a can, place in a small bowl, and soften in the microwave for easy spreading. Spread the refried beans evenly on the tortillas.

6. Arrange 2 more tortillas (8 pieces) over beans.

7. Spread cheese mixture evenly over the tortillas.

8. Cover pan with foil and bake for 30 minutes.

9. Remove from oven and place the last cut tortillas on top of casserole.

10. Spread the salsa evenly over tortillas. Sprinkle cheddar cheese evenly on top.

11. Cover casserole and bake 15 minutes longer. Cool slightly and cut into 6 slices.

Makes 6 servings (each serving, 1 slice)


Food Facts

Re-fried beans consist of cooked and mashed pinto or kidney beans that have been seasoned with garlic, salt, and pepper. Some refried beans are fried in lard but fat-free refried beans are not.


Healthy Benefit
s
Fat-free refried beans are a fairly decent source of lean protein and carbohydrates. They’re high in fiber and folate.

Reduced-fat cottage cheese is low in fat, calories, and cholesterol. It’s a very good source of vitamins B12 and calcium.


Storage Tips

This casserole will last for several days in the refrigerator and freezes great. Cut leftovers into single servings, wrap in plastic wrap, and place in a freezer bag. It will keep for several months in the freezer.


WW Freestyle SmartPoints
4- Blue
WW SmartPoints6- Green


Skinny eggplant ‘lasagne’

Inspired by a great recipe from Cherianne on the Blood Sugar Diet website in which we use thinly sliced eggplant instead of zucchini as it keeps its texture better. An excellent low-cal, low-carb Mediterranean-style vegetarian meal for anyone missing pasta.

Cooking

Skill level

Ingredients

  • 50 g raw spinach (or defrosted frozen spinach), chopped
  • 50 g parmesan, grated
  • 100 g cottage cheese (or ricotta, but note it has more calories and less protein)
  • ½ red capsicum, deseeded and finely chopped
  • 200 g mushrooms, chopped
  • 1 fat garlic clove, crushed
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 300 ml passata
  • 1 tbsp olive oil
  • 200 g eggplant, sliced lengthwise in ½ cm strips
  • 12 cherry tomatoes, halved, or 6 larger tomatoes, chopped
  • 50 g cheddar, grated

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200°C. Finely chop the spinach and mix it with the parmesan and cottage cheese in a bowl, and season to taste. Place the chopped capsicum and mushrooms in a separate bowl along with the garlic, herbs, passata and olive oil. Season well.

Spread half of the veg mixture over the bottom of a rectangular ovenproof dish or tin, followed by alternating layers of sliced eggplant and the cheese and spinach mix. The last layer should be eggplant.

Pour the rest of the veg mixture over the top and dot with the cherry tomatoes. Cover the dish with foil and bake it for approximately 30 minutes or until the eggplant feels soft and thoroughly cooked. Remove the foil and sprinkle grated cheddar over the top of the lasagne. Put it back in the oven for another 10–15 minutes or until the cheese has melted and browned. Serve with a crunchy green salad.

• You could add Quorn or minced meat to the tomato mix if desired.

Recipe and image from The 8-Week Blood Sugar Diet Recipe Book (Simon & Schuster Australia, $35, pbk). Photography by Joe Sarah.


Skinny Lasagna Soup


It’s so hearty, delicious and makes a wonderfully satisfying main course soup. It has all the fabulous flavors of a meat lasagna and loaded with vegetables. The broth is divinely rich and thick. Each large, 2 cup serving, including Parmesan cheese on top, has 262 calories, 6 grams of fat and 6 WW Green SmartPointsmade with ground beef. If made with 99% ground turkey, 4 WW Blue Freestyle SmartPoints.

Prep Time: 20 minutes
Cook Time: 35 minutes


Ingredients for Soup:

1 pound (96%) extra lean ground beef or 99% ground turkey, see shopping tips

3 cups fresh mushrooms, sliced

4 cups reduced-sodium chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 (14 oz) jar pasta or pizza sauce, such as Barilla, Prego, Ragu or Classico

1 teaspoon dry Italian seasoning

⅛ teaspoon crushed red pepper flakes

5 dry whole grain or whole wheat lasagna noodles, broken into 1-inch pieces (about 2 cups dry noodle pieces)

2 cups fresh spinach leaves


Ingredients for Topping:

¼ cup grated Parmesan cheese


Instructions

1. In a large nonstick pot or pan, brown the beef with garlic. Cook and stir often until beef is browned and crumbled. Pour into a colander and drain the fat.

2. Add beef back to pot. Stir in mushrooms, zucchini, onions, chicken broth, diced tomatoes, pasta sauce, Italian seasoning, red pepper flakes and black pepper. Increase heat to high and bring soup to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 10 minutes.

3. Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the noodle pieces. Cook for about 15-20 minutes, until the noodles are tender, stirring occasionally.

4. Remove from heat and stir in spinach. Let sit for 5 minutes for spinach to cook.

5. I like this soup thick. If it becomes too thick during cooking or too thick to suit your taste, add about ½ to 1 cup water. This soup does thicken when refrigerated. Once heated it does get thinner.

6. To serve: Ladle 2 cups of soup into each bowl. Top each serving with 2 teaspoons Parmesan cheese.

7. This soup freezes great!

Makes 12 cups total. Each main course servings, 2 cups soup and 2 teaspoon Parmesan cheese.


Shopping Tips

Happily most supermarkets sell lean ground beef. I used the 96% lean ground beef from Trader Joe’s.

There are several brands of whole wheat or whole grain lasagna noodles that will work great for this recipe. I used a brand called Eating Right and bought it at Vons/Safeway.


WW Freestyle SmartPoints 4- Blue
(made with 99% ground turkey)
WW SmartPoints 6- Green (made with extra lean ground beef)
WW POINTS PLUS
6


Directions

1. Preheat the oven to 375 degrees.

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano season with salt and pepper and stir to incorporate.

4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.


Skinny Beef Lasagne

The recipe below will serve 6 people with some side salad or veggies (don’t forget that 1/3 of your plate needs to be Superfree on the Extra Easy plan).
Serves 6
2 syns per portion on Extra Easy

  • 500g extra lean minced beef
  • 1 onion, finely chopped
  • 2 tins chopped tomatoes
  • 200g mushrooms, sliced (optional)
  • 2 tablespoons tomato puree
  • 2 fat cloves garlic, crushed
  • 1 beef stock cube
  • dash of Worcestershire sauce
  • 1 tablespoon mixed herbs
  • salt and pepper
  • Fry Light
  • Approx 12 dried lasagne sheets – enough to cover your lasagne dish at least twice

For the topping:

200g quark
2 eggs, beaten
30g parmesan, finely grated (6 syns)
45g reduced fat mature cheddar, finely grated (6 syns)


Recipe Summary

  • 1 pound 99%-lean ground turkey
  • 1 envelope taco seasoning mix
  • ¾ cup water
  • 12 corn tortillas
  • 1 (4 ounce) can chopped green chiles, drained
  • 2 (10 ounce) cans enchilada sauce, divided
  • 1 (8 ounce) carton nonfat sour cream, divided
  • 1 (16 ounce) can nonfat spicy refried beans, divided
  • 1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Preheat the oven to 375 degrees F (190 degrees C).

Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.

Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.

Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.

Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.


Easy Peasy Skillet Lasagna

Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Ingredients:

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans Italian diced tomatoes, drained
  • 1/4 cup tomato sauce
  • 3 basil leaves, chopped
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 cup skim ricotta cheese
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons Parmesan cheese
  • About 6 ounces lasagna noodles, broken into thirds & fully cooked
  • 2 tablespoons parsley (dried or fresh)

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
  3. Serve immediately with additional basil or parsley.

I love living in a world where I can eat this, THIS cheesy wonder before me, have a glass of wine AND STILL LOSE WEIGHT. I’ll say, Weight Watchers, you get a fist pump for that.

Nutritional information per 1 cup:

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7


There is nothing better than an oozing, bubbling lasagne but the white sauce that it is usually loaded with is usually enough to send us way over our daily allowance. Using a lower point white sauce (such as my homemade recipe below or my alternative jarred suggestion) can bring the points down significantly.

Too add to the points saving, rather than use pasta, I use butternut squash sheets as they are 0sp and absorb the bolognaise sauce a treat. If you don’t fancy using BNS lasagne sheets, switch for slices of griddled aubergine (which are also 0sp) or normal lasagne sheets (but be careful to add the extra points if you use pasta – it works out at 2sp per pasta sheet).

I’ve used a homemade white sauce here and there isn’t loads of it as I only top my lasagne with it. I’ve tried layering it through and I don’t think it makes much difference taste wise and the beefy sauce seeps into the BNS anyway. If you would like to layer it all the way through as per a traditional lasagne, try diluting the sauce with a little more water. Alternativly, you can use 235ml of Dolmio’s White Lighter Lasagne Sauce for the same amount of points (I get it in Tesco) and again dilute a little if you need to. I’ve used both and both are equally as tasty.

Lovely Lasagne

Serves 4 = 9sp per person (Flex)

2 garlic cloves, finely chopped

2 x pepper, deseeded and finely diced

2 x carrots, peeled and finely diced chopped

1 chilli, deseeded and chopped (optional)

1 box of mushrooms chopped

½ tablespoon each of balsamic vinegar and Worcestershire sauce

1 x 400g tin of chopped tomatoes

100ml passata (to loosen the sauce a little)

Half a tablespoon of dried oregano and basil

2 heaped teaspoons of beef gravy granules

1 tablespoon of tomato puree

For the white sauce (alternatively you can use 235g Dolmio Lasagne White Sauce Light (1/2 the large jar) which is great for quickness)

For the rest of the Lasagne

2 x 400g packs of butternut squash lasagne sheets

80g lighter mature cheddar, grated

30g parmesan, finely grated

Mixed salad drizzled in balsamic vinegar

Pop your mince in large pan and begin to brown. Make up your stock (I used 1 stock cube and 1 tomato tin of water) and put a little in with the mince to stop it sticking to the pan. When half browned, add the onion, carrot and garlic and once they are nice and soft add the pepper, mushrooms and chilli. Then add your chopped tomatoes and most of your stock so it covers the mince. Add the rest of your ingredients and give a good stir and leave to simmer for 25-30 minutes to thicken and reduce. Remove the bay leaves before adding to the lasagne dish.

Whilst the sauce is bubbling, take a small sauce pan, add the butter and melt on a low heat. Add the flour gradually until its combined with the butter and then gradually start to add the semi skimmed milk. I used a whisk as I was adding to make sure there were no lumps in the sauce. Add until all of the milk is incorporated and whisk until thickened into a custard like consistency. Remove from the heat and finish with a grating of nutmeg.

Next take a large rectangular lasagne dish (or 4 small individual lasagne dishes) and spray with low calorie cooking spray.

Prepare the other lasagne ingredients ready for assembly and take the bolognaise sauce off the heat.

Pop a layer of the bolognaise sauce on the bottom and cover with a single layer of the BNS sheets. Repeat until you reach 2cm from the top of the dish. Cover the last layer of butternut squash with the white sauce, sprinkle over the cheese and parmesan and finish with a grating of nutmeg.

Pop in the oven for 40-45 minutes (until the butternut squash is cooked through and the top is bubbling and cheesy).

Remove from the oven and let cool and set a little while you prepare a side salad.


Easy Peasy Skillet Lasagna

Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Ingredients:

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans Italian diced tomatoes, drained
  • 1/4 cup tomato sauce
  • 3 basil leaves, chopped
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 cup skim ricotta cheese
  • 1/2 cup part skim mozzarella cheese
  • 3 tablespoons Parmesan cheese
  • About 6 ounces lasagna noodles, broken into thirds & fully cooked
  • 2 tablespoons parsley (dried or fresh)

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
  3. Serve immediately with additional basil or parsley.

I love living in a world where I can eat this, THIS cheesy wonder before me, have a glass of wine AND STILL LOSE WEIGHT. I’ll say, Weight Watchers, you get a fist pump for that.

Nutritional information per 1 cup:

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7



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