Healthy Lasagna Recipe

Lasagna Can Be Good!

This lasagne contains only 259 calories per serving, which is 77 calories less than most lasagne! This dish is filled with vegetables, lean ground beef, and fresh basil. Light types of ricotta and mozzarella cheeses will help make this dish even lighter.

Ingredients

• Layers for lasagna, 14 pcs
• Minced beef (80% meat, 20% fat), 300 gr
• Champignons, cut, 115 gr
• Provencal herbs, 1.5 teaspoon
• Garlic, finely chopped, 2 cloves
• Tomato, cut into cubes, 900 gr
• Salt, 1 teaspoon
• Spinach, 400 gr
• Basil, 100 gr
• Chicken egg, raw, 1 pc
• Ricotta cheese, 450 gr
• Mozzarella, grated, 220 gr
• Parmesan cheese, grated, 2 tablespoon.
• Black pepper, 0.5 teaspoon

Instructions

1. Preheat oven to 200 C. Prepares a baking dish (33 x 23 x 5 cm), brush with olive oil.
2. Prepare lasagna sheets according to the instructions on the package.
3. Place a large skillet over medium heat and sprinkle with olive oil. Add minced meat, mushrooms, and seasonings.
4. Cook over medium heat, stirring with a wooden spoon until the liquid evaporates, 7 to 8 minutes. Add garlic and cook, stirring occasionally for 30 seconds. Then tomatoes, salt and stir well. Bring to a boil, add spinach handfuls at a time, stirring until wilted, until it softens all over, and mixes with the beef, 3 to 4 minutes. Remove from heat and stir in basil.
5. Beat the egg in a medium bowl. Add ricotta, pepper, and stir until smooth. Divide 1/4 of the tomato mixture into a prepared baking dish, you can add 2 tablespoons of boiled water. Top with a lasagna sheet. Then lay out the tomato mixture along with some of the ricotta mixture. Sprinkle with grated mozzarella (50g). Cover with a lasagna sheet. Put another layer of the tomato mixture and some mixture with ricotta, cover with a leaf. Then the last layer of ricotta and 100g of grated mozzarella. Cover the last lasagna sheet, spread the last layer of the tomato mixture evenly and cover with foil.
6. Bake until dough is done, 40 to 50 minutes. Remove the foil, sprinkle with 50g of mozzarella and parmesan and bake for about 10 minutes until the cheese is lightly browned.
7. Let the lasagne cool slightly, sprinkle with basil leaves, and cut into portions.