Here’s another recommended recipe we found from clairekcreations.com.
Reference Link:
Low calorie beef lasagna:

Low calorie lasagna

If you have read much of my blog it will be no secret to you that I love Italian food. I’ve even dedicated one section of my garden to growing tomatoes and basil so I have a constant supply of the essential Italian ingredients. It won’t come as a surprise that I find lasagna irresistible. Unfortunately, in its traditional form, lasagna isn’t too good for my waist line. When I saw this recipe for low calorie beef lasagna in my meal plan when I was doing the Michelle Bridges 12 week body transformation last year, I knew it was going to be a favourite. It is so packed with flavour you won’t even know it’s Michelle Bridges approved. Whip one up and freeze it in portions for easy Italian take-out fresh from the freezer.

The ingredients

Just a few simple ingredients make up this Italian delight. If you are wondering why my cottage cheese looks a bit odd it’s because it’s frozen. Using defrosted cottage cheese actually worked better in this recipe as it was easier to beat out to a smooth consistency.

Meat

Start by browning the mince and breaking it up as it browns.

Tomato time

When the mince has browned, add the minced garlic, tomato soup, 1 cup of water and 150g of tomato paste and bring the pot to the boil. Reduce it to a simmer, cover and leave it to simmer for 30 minutes or until the sauce has thickened.

Cottage cheese

While the sauce is thickening beat the cottage cheese until it’s smooth. Ricotta can be used in place of cottage cheese.

Spinach and sauce

Add the baby spinach to the cottage cheese bowl and stir in a little of the tomato/meat sauce.

Sauce it up

Add the rest of the sauce and mix until it’s all well combined.

Tomato & basil topping

In a jug, combine the rest of the water and tomato paste with the basil.

Assemble the lasagna

Time to assemble the lasagna. Start by spreading 1/3 of the meat mixture onto the bottom of the dish.

Lasagna sheet

Cover it with a lasagna sheet followed by another 1/3 of the sauce, another lasagna sheet, the rest of the sauce and the last lasagna sheet.

Top it off

Spread the basil and tomato sauce over the last lasagna sheet and sprinkle the parmesan over the top. Bake the lasagna at 180C/360F fan-forced for 30 minutes.

Low calorie lasagna

Let it cool slightly in the dish then serve it up. Enjoy!

Low calorie lasagne

Ingredients

• 300g (11oz) lean beef mince
• 2 garlic cloves crushed
• 1 can of tomato soup
• 1 ½ cups water
• 250g (9oz) tomato paste
• 125g (4oz) reduced fat cottage cheese
• 150g (5oz) fresh spinach
• 3 fresh lasagna sheets
• ¼ cup chopped fresh basil
• 60g (2oz) grated parmesan

Instructions

1. Brown the mince in large saucepan.
2. Add the minced garlic, tomato soup, 1 cup of water and 150g (5oz) of tomato paste and bring the pot to the boil. Reduce to a simmer, cover and leave it to simmer for 30 mins or until the sauce has thickened.
3. Preheat the oven to 180C/360F fan-forced. Beat the cottage cheese in a large bowl with wooden spoon til smooth then add the spinach and a little of the meat sauce and mix until combined. Stir through the rest of the meat sauce.
4. In a lasagna dish, spread a small amount of the meat/spinach sauce on the bottom.
5. Lay a lasagna sheet on top then top with more meat mixture. Repeat finishing with the third lasagna sheet.
6. Combine the basil with the remaining tomato paste and water. Pour it over the top of the lasagna and sprinkle with grated parmesan.
7. Bake the lasagna for 30 mins.

Nutrition Information

Amount Per Serving Calories 275

Jeannie notes.. Above is curated for evaluation and recommendation from clairekcreations.com

Continue to Read full article:
Low calorie beef lasagna

reco low-cal