Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced beef
- 1 tablespoon oil
- 1 onion (s)
- 300 ml water
- 3 tablespoon tomato paste
- salt and pepper
- garlic
- 4 tablespoon crème fraîche (substitute)
- 12 lasagne plate (s) (whole grain, without precooking)
- 200 g cheese, rated low-fat
- rosemary
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Set the oven to 200 ° C.
- Fry the ground beef and the chopped onion in the oil until crumbly, season with salt and pepper. Then dissolve the tomato paste in the water and add to the ground beef. Season to taste with rosemary, paprika, garlic or other spices.
- Starting with the sauce, alternately layer sauce and pasta plates in four casserole dishes (or in one large pan). At the top, add a tablespoon of crème fraîche substitute (available from 11% fat content) and sprinkle with the cheese, season again with a little rosemary if you like.
- Bake for about 20 minutes. Serve in the forms.
- Compared to a normal lasagna you save quite a bit of fat and calories with low-fat cheese, crème fraîche substitute instead of bechamel sauce and use of ground beef instead of mixed minced meat. Whole wheat pasta tastes just as good as light pasta, but the carbohydrates don`t turn into sugar as quickly. So good for your conscience!
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