Low-Fat Beef and Ricotta Lasagne: A lighter take on the classic, featuring lean ground beef, creamy ricotta, and layers of whole wheat pasta with a tomato-based sauce—flavourful, satisfying, and guilt-free.
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Delicious & Healthy Recipes
Low-fat beef and ricotta lasagna
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Ingredients
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
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Instructions
Method:
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.
Add 700ml tomato pasta sauce and ½ cup water and cook for 5 minutes.
Spread a little in a 30cm x 22cm ovenproof dish.
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.
Sprinkle over ½ cup shredded parmesan. Bake for 40 minutes.
December 08, 2021
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