And immediately a spoiler: in classic lasagna – 230 kcal per 100 g, vegetable – 163 kcal, and in “pp” – 70 kcal.
Classic lasagna
Ingredients for 6 servings:
- 600 g minced pork and beef
- 600 g Bolognese sauce (any brand, or you can use plain one) tomato sauce or tomatoes)
- 60 g butter
- 2.5 tbsp. l. wheat flour
- 40 g olive oil
- 750 ml milk 3.2%
- 10 pieces of lasagne sheets
- 500 g hard cheese (optimally Parmesan)
- salt, pepper and herbs to taste
Turn on the oven to preheat to 180 degrees. Place butter and 2 tablespoons of vegetable oil in a saucepan and let it melt. Gradually add flour and stir until no lumps remain. When all the flour is mixed in, pour in all the milk. Immediately reduce the heat and simmer until the desired consistency: not liquid, but not too thick. In recipes, this degree of thickness is called “like low-fat sour cream.” If you suddenly get lumps, then beat this mixture with a blender or rub the lumps with a spoon.
Heat olive oil in a frying pan. Add minced meat and fry until half cooked. Pour bolognese sauce into it, salt and pepper to taste. Immediately remove the pan from the heat.
Grease the mold with butter. Pour a little bechamel sauce onto the bottom, just enough to cover the bottom, and place the layers (not boiled) on top. Place the resulting minced meat on the layers (we don’t regret it!), and grated cheese on the minced meat. For cheese - bechamel sauce. Be sure to try to coat the edges of the dry sheets thoroughly, otherwise it will turn out a little dry.
You need to add as much sauce as you think is necessary to make the lasagna juicy. Place dry lasagna sheets again on top of the sauce. Repeat the procedure, and thickly coat the last layer of sheets with bechamel sauce and generously sprinkle cheese on top. Let stand for 7-10 minutes, then put in the oven and bake for 30 minutes.
100 g contains: 230 calories | 15 g protein | 14 g fat | 9.3 g carbohydrates
Vegetable lasagna
Ingredients for 6 servings:
- 150 g eggplants
- 150 g zucchini
- 150 g carrots
- 1 medium tomato
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 40 g wheat flour
- 500 ml milk 3.2%
- 50 g butter
- 150 g hard cheese
- 10 dry lasagne sheets
- salt, pepper and herbs to taste
Turn on the oven to preheat to 180 degrees. Wash and cut all the vegetables into small cubes. Grease a deep frying pan with olive oil and heat it. Pour all the vegetables into the pan, salt and pepper them. Fry for about 5 minutes, then reduce heat, cover and simmer for another 5 minutes.
You need to make the béchamel sauce: melt the butter over medium heat and before it starts to burn, add the flour. Stir constantly and heat the butter-flour mixture for a couple more minutes. Then pour in the milk a little at a time, remembering to stir constantly. If you get lumps, rub them with a spoon or beat the finished bechamel with a blender directly in the container in which it was prepared. Bring the sauce to a boil, then put it on low heat and cook until thick with low-fat sour cream. Do not cover with lid.
Grease a fireproof dish with bechamel sauce, then lay out the lasagne sheets, coat again with sauce and lay out the vegetables. Repeat the process until you run out of ingredients, brush the sauce over the top of the lasagna, sprinkle with half the cheese and place in the oven for 30 minutes. Then remove, add cheese on top and return to oven for another 5 minutes.
100 g contains: 163 calories | 6.6 g protein | 8 g fat | 15 g carbohydrates
“PP” lasagna
“Pepe” means proper nutrition, but we use this abbreviation to indicate the principles by which the dish is prepared. As little fat and simple carbohydrates as possible, as well as as much protein and fiber as possible.
Ingredients for 6 servings:
- 1 zucchini (250 g)
- 1 eggplant (250 g)
- 1 onion (100 g)
- 1 carrot (100 g)
- 6 champignons (120 g)
- 400 g minced chicken from the breast
- 400 g chopped canned tomatoes (or 5 fresh tomatoes)
- 80 g sour cream 15%
- 50 g cheese
- 2 cloves garlic
- 30 g of any greens
- salt and pepper to taste
Turn on the oven to preheat to 180 degrees. Wash all vegetables. If the zucchini has had a difficult fate and it has hardened on the outside, then remove the skin from it. Cut the zucchini and eggplant into thin slices - they will replace sheets of dough for you. Set the zucchini aside and sprinkle the eggplant with salt and let it sit like that. Cut the onion into thin half rings, champignons into small cubes, grate cheese and carrots, peel and finely chop the garlic, chop the greens too.
Rinse the eggplant slices with water on both sides. Add half the garlic and half the herbs to the chopped tomatoes, salt and pepper. Mix sour cream with the remaining garlic and grated cheese.
Heat a non-stick frying pan and fry the minced meat with carrots, onions and mushrooms until half cooked. Don't forget to add salt and pepper. At this stage you can still add dry herbs or, for example, nutmeg. Keep all this stuff in the pan for about 5-7 minutes, but don’t try to evaporate all the liquid, you will need it.
Take the form in which you plan to make lasagna and place eggplant slices on its bottom. It should be placed as the first and last layer, because zucchini has a more delicate structure and will definitely “spread” during baking. Yes, it’s different in the photo, but whatever the photo is, don’t blame me.
It’s better not to lay them overlapping, but just side by side - this will make it easier to cut into portions. Place semi-finished minced meat with vegetables on the eggplant, sauce on top, then zucchini slices, again minced meat and sauce, again zucchini, minced meat and sauce, the last layer is eggplant. If there is juice left from the minced meat, simply pour it on top.
Brush the top of your lasagna with sour cream, garlic, and cheese sauce and place in a hot oven for 30 minutes.
100 g contains: 70 calories | 8 g protein | 2.5 g fat | 3.5 g carbohydrates
Cook with Zozhnik:
I think you’ve stopped being surprised that I post recipes on my blog. Let me remind you once again of my position - I believe that in order to lose weight, it is not at all necessary to give up everything that is tasty and appetizing. On the contrary, food during weight loss should be enjoyable.
Today's lasagna recipe will probably surprise many. Pasta, meat, sauce and all this for weight loss? Yes, friends, that's exactly it. Only we will cheat a little, and our lasagna will be low-calorie, but amazingly tasty.
Lasagna originates from Italy. There are many recipes for its preparation even in Italy itself. I offer you my recipe for making lasagna, as always under the motto: “Minimum calories, maximum taste” :-).
To prepare lasagna we will need:
- minced chicken -600 grams (it’s better to cook it yourself from breast);
- fresh champignons – 400 grams;
- bell pepper – 150 grams;
- cherry tomatoes – 200 grams (you can take regular ones);
- sour cream (10-15%) – 250 grams;
- low-fat kefir - 400 grams;
- onion – 100 grams;
- hard cheese – 40 grams;
- lasagna sheets (manufacturer Barilla, Italy) – 9 pcs.
- Parsley and cilantro
Low calorie lasagna recipe
First, let's prepare the filling for the lasagna. To do this, fry the minced meat until half cooked.
Separately fry onions, mushrooms and bell pepper until half-ready.
Combine the prepared minced meat with vegetables and let cool.
Now let's prepare the lasagna sauce. The classic recipe uses Bechamel sauce. It is fatty and very high in calories due to the use of butter. The sauce that we prepare will be devoid of these shortcomings.
To prepare a light sauce for lasagna, mix sour cream, kefir, finely chopped herbs, add salt, ground pepper, spices (khmeli-suneli, coriander, oregano). The lasagna sauce is ready.
Now let's start assembling the dish.
Place the prepared lasagna sheets on the bottom of the lasagna pan. In my case, 3 sheets are enough. Barilla makes lasagna sheets that don't need to be pre-cooked, which greatly simplifies the recipe and cooking time.
If you can't find ready-made lasagne sheets, you can make your own.
To do this, take 3 cups of flour and gradually add 1 cup of cold water, then 2 eggs, 1 tablespoon of vegetable oil and salt to taste. Knead the dough thoroughly and leave it in the refrigerator for 1 hour. After this, roll out the dough into thin plates (2 mm), cut into wide strips and dry. Before placing in the mold, such “home sheets” need to be boiled in large quantities water until half cooked.
Place minced meat with vegetables, tomatoes on lasagna sheets and pour the prepared sauce over the first layer. We repeat the operation 3 times.
We do not cover the last layer with lasagne sheets, but sprinkle with finely grated cheese.
Place the dish in the oven and bake for 30 minutes at 220 degrees.
Lasagna is ready. Bon appetit!
Friends, pay attention to how we have simplified the lasagna recipe. Instead of minced pork and beef, we took chicken, instead of a fatty sauce, we prepared a light one. As a result, the calorie content of our lasagna is 160 kcal/100 grams.
This approach is very beneficial for anyone who is losing weight. There is no need to forbid yourself your favorite dishes, you just need to try to make them lighter. Believe me, their taste will not suffer, and often even benefits.
Don't forget to comment on this recipe. Your opinion will be interesting to all blog readers.
Viva, Italia or prepare one of the most recognizable dishes of the passionate country - lasagna with minced meat and bechamel sauce. I offer one of the most classic recipes, although each region and each housewife has its own secrets and methods of preparation.
Some people think that this is essentially naval-style pasta, which only requires some fiddling with, but this is not so. The result of the efforts is a perfectly balanced dish that is not only divine, but also satisfying. Lasagna can be made for holidays and for a simple dinner.
For the meat sauce:
- 700-800 g minced meat,
- 1 onion and 1 carrot,
- 1 tomato (skinned and pureed),
- 2-3 tbsp. tomato paste.
For the bechamel sauce:
- 100 g butter,
- 100 g flour,
- 1 liter of milk,
- nutmeg and salt to taste.
Additionally:
- 150 g cheese,
- 1 package of lasagna pasta.
The only thing I personally hate about preparing this dish and what is most difficult is washing an incredible number of dishes. I’ll be honest: I hate washing all these pots and pans, but after lasagna I have to do it. But its taste, the result of all the efforts, is worth it.
Another advantage of lasagna is that it can be made in advance and frozen as a semi-finished product. On the desired day, take it out, defrost it a little and bake. This saves a lot of time.
First of all Let's prepare bechamel sauce. Take a saucepan, heat the butter in it, then add the flour, stir immediately and pour in a little milk, stirring again.
Add milk gradually, especially the first part (about a glass), so that the hated lumps do not form. Pour in a little at a time, stirring until smooth and as soon as the mass has become completely liquid, you can completely pour in the rest of the milk. First set the heat on the stove to maximum to heat it up faster, then reduce it to medium and simmer the bechamel until thick. It is important not to leave it anywhere and stir it so that it does not burn to the bottom and begin to clump.
As soon as it starts to thicken, turn off the heat, add salt and nutmeg to taste.
Now you can start firing up the oven, as the meat filling cooks quickly. Warm up to 180 degrees.
For the meat sauce: Fry diced onions and carrots, then add minced meat. Bring until half cooked, add salt and pepper.
Add pureed tomato and a couple of tablespoons of tomato paste.
Simply grate the cheese on a coarse grater. You can take mozzarella balls and cut them into circles.
We begin to fill the baking form. Bottom - a layer of pasta, then ½ of the meat filling and pour ½ of the bechamel sauce. Sprinkle with grated cheese, again pasta sheets, again minced meat and sauce. Sprinkle with cheese and bake for 20-30 minutes. We determine readiness simply by looking at the cheese - as soon as it becomes rosy and beautiful, it’s ready.
Before you eat the lasagna, it is better to let it sit for a while so that the filling is not liquid, otherwise cutting and arranging it will be inconvenient. And if you’re too hungry and don’t care about aesthetics, you can eat right away.
Calorie content homemade lasagna with minced meat and bechamel is about 193 kcal per 100 grams (BJU: 8.5-12.9-11.4).
Bon appetit!
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Calorie content lasagne sheets is 350 kcal per 100 grams of product.
Lasagna is an Italian dish that looks like layer cake, with minced meat and sauce between layers of dough. Lasagne sheets are made from wheat flour.
There are several types of lasagna: meat, seafood, cottage cheese, vegetable and mushroom.
Composition and beneficial properties of lasagna
Lasagna sheets contain useful macro and microelements (calcium, phosphorus, magnesium, potassium, sodium and iron). And also water-soluble vitamins: B1, B2, PP, fat-soluble vitamins: A, E, beta-carotene. The dietary fiber contained in the product helps cleanse the intestines and normalize digestion.
Contained complex carbohydrates lasagna sheets are well digestible and provide a feeling of fullness for a long time.
Lasagna sheets BZHU 100 grams
B - 12; F - 1.5; U - 72.2; Calories: 350 kcal per 100 grams of lasagna sheets.
What is the glycemic index of lasagne sheets?
The glycemic index of lasagna sheets is 50 units.
Insulin index of lasagna sheets
The insulin index determines how much of the hormone (insulin) enters the human blood as part of food.
The insulin index of lasagna sheets is 40 units.
How to cook lasagna?
Ingredients:
To prepare lasagna you will need pork or Ground beef, hard cheese, garlic, onions, tomatoes, carrots, tomato sauce, spicy Italian herbs, vegetable oil, salt, black pepper.
For the sauce: wheat flour, milk, Italian herbs, nutmeg, butter, bay leaf, ground white pepper.
Place onions and carrots in vegetable oil, sauté for five minutes and add minced meat. Then add fresh tomatoes, garlic, tomato sauce and spices. Sauté for 15 minutes over low heat.
For the sauce, boil the milk, add bay leaf and nutmeg. Let it brew.
Passing wheat flour in butter, stirring constantly, for 5 minutes. Pour in the milk (take out the bay leaf), stirring constantly. Add white pepper and salt, heat until almost boiling, remove from heat.
Grease the bottom of the baking container with oil. Place lasagna sheets on the bottom. Place a layer of minced meat, pour over the sauce and add a little grated cheese. Lay out the remaining layers the same way.
Place in the oven at 190C for 30 minutes.
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