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Low Calorie Meat Lasagna

Chef.at.Home's picture
Ingredients
  Onion 1 Medium, chopped
  Diced celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 1⁄2 Cup (8 tbs)
  Lean ground round/Chuck 1⁄2 Pound
  Canned italian plum tomatoes 29 Ounce (1 Can)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Basil leaf 1⁄2 Teaspoon, crumbled
  No calorie sweetener To Taste (Granulated / Liquid / Tablet)
  Pot cheese/Low fat cottage cheese 1 1⁄2 Cup (24 tbs) (From A 1 Pound Carton)
  Egg 1
  Lasagna noodles 1 Pound (From A 1 Pound Package)
  Mozzarella cheese 8 Ounce, cut into 6 slices (1/2 Package)
  Grated parmesan cheese 1 Tablespoon
  Paprika To Taste
Directions

1. Combine the onion, celery, garlic and water in a medium-size skillet. Cook for 10 minutes, or until water evaporates and the vegetables are tender; push to one side.
2. Shape ground beef into a thick patty in same pan; brown 5 minutes on each side; break up into chunks. Stir in the onion mixture, tomatoes, parsley, salt, basil and your favorite no-calorie sweetener, using the equivalent of 1 teaspoon sugar. Simmer, stirring several times for 20 minutes, or until thick.
3. Mix pot cheese or cottage cheese and egg in a small bowl.
4. Cook the lasagna noodles in a kettle; drain; cool in a large bowl of cold water.
5. Place 2 noodles in bottom of a lightly greased, shallow, 10x6x2-inch baking dish; spoon one-third of the cheese mixture, then one-third of the meat sauce on top. Repeat with the remaining noodles, cheese and sauce mixtures to make two more layers of each. Place the mozzarella-cheese slices on top; sprinkle with Parmesan cheese and paprika.
6. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot. Let stand about 10 minutes to set; cut into 6 equal blocks.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Meat
Interest: 
Healthy
Cook Time: 
75 Minutes

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