Low-fat beef and ricotta lasagna

Low-fat beef and ricotta lasagna

Low-fat ricotta cheese is the secret to giving this lasagna a cheesy taste with a lot less calories.


Ingredients (serves 8):

  • 800g lean beef mince
  • 2 zucchini (baby marrow)
  • 2 carrots
  • 250g mushrooms, chopped
  • 2 garlic cloves, crushed,
  • 700ml tomato pasta sauce
  • ½ cup water
  • 5 fresh lasagna sheets (whole wheat if possible)
  • 250g pkt frozen spinach
  • 600g low-fat ricotta
  • ½ cup shredded Parmesan 



  1. Preheat oven to 180°C. Brown 800g lean beef mince in a frying pan over high heat. Add 2 zucchini (baby marrow), 2 carrots, 250g mushrooms, chopped, and 2 garlic cloves, crushed, and cook until soft.
  2. Add 700ml tomato pasta sauce and ½ cup water and cook for 5 minutes.
  3. Spread a little in a 30cm x 22cm ovenproof dish.
  4. Using 5 fresh lasagna sheets, top sauce with a sheet, cut to fit, then half the mince, 250g pkt frozen spinach, more lasagna and half of 600g low-fat ricotta. Repeat.
  5. Sprinkle over ½ cup shredded parmesan. Bake for 40 minutes.
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