Lasagna is an easy-to-prepare pasta product that is prepared using minced meat, mushrooms, vegetables, grated cheese and meat sauce. The dough is prepared from durum wheat; it is currently available in almost all supermarkets, along with pasta.
If you are looking for low-calorie food, then it is best to avoid eating lasagna. Most recipes for this dish use meat and cheese, so it is high in fat and calories. However, lasagna prepared at home may not be so high in calories; the main thing is not to use fatty meat (or completely abandon it) and limit the amount of cheese.
The calorie content of lasagna depends on the ingredients used. The classic recipe for lasagna with meat sauce includes (per 100 g):
Calorie content of lasagna with meat (per 100 g):
Calorie or energy value– this is the amount of energy that accumulates in the human body due to food and is consumed due to physical activity. The unit of measurement is the kilocalorie (the amount of energy required to raise one kilogram of water by one degree Celsius). However, a kilocalorie is often referred to simply as a calorie. Therefore, when we say a calorie, in most cases we mean a kilocalorie. It has the designation kcal.
The nutritional value– content of carbohydrates, fats and proteins in the product.
Chemical composition– content of macroelements and microelements in the product.
Vitamins– organic compounds necessary in small quantities to support human life. Their deficiency can have adverse effects on the health of the body. Vitamins are found in food in small quantities, so to get all the vitamins a person needs, you need to diversify the groups and types of food.Viva, Italia or prepare one of the most recognizable dishes of the passionate country - lasagna with minced meat and bechamel sauce. I offer one of the most classic recipes, although each region and each housewife has its own secrets and methods of preparation.
Some people think that this is essentially navy-style pasta, only with which you also need to tinker, but this is not so. The result of the efforts is a perfectly balanced dish that is not only divine, but also satisfying. Lasagna can be made for holidays and for a simple dinner.
For the meat sauce:
- 700-800 g minced meat,
- 1 onion and 1 carrot,
- 1 tomato (skinned and pureed),
- 2-3 tbsp. tomato paste.
For the bechamel sauce:
- 100 g butter,
- 100 g flour,
- 1 liter of milk,
- nutmeg and salt to taste.
Additionally:
- 150 g cheese,
- 1 package of lasagna pasta.
The only thing I personally hate about preparing this dish and what is most difficult is washing an incredible number of dishes. I’ll be honest: I hate washing all these pots and pans, but after lasagna I have to do it. But its taste, the result of all the efforts, is worth it.
Another advantage of lasagna is that it can be made in advance and frozen as a semi-finished product. On the desired day, take it out, defrost it a little and bake. This saves a lot of time.
First thing Let's prepare bechamel sauce. Take a saucepan, heat the butter in it, then add the flour, stir immediately and pour in a little milk, stirring again.
Add milk gradually, especially the first part (about a glass), so that the hated lumps do not form. Pour in a little at a time, stirring until smooth and as soon as the mass has become completely liquid, you can completely pour in the rest of the milk. First set the heat on the stove to maximum to heat it up faster, then reduce it to medium and simmer the bechamel until thick. It is important not to leave it anywhere and stir it so that it does not burn to the bottom and begin to clump.
As soon as it starts to thicken, turn off the heat, add salt and nutmeg to taste.
Now you can start firing up the oven, as the meat filling cooks quickly. Warm up to 180 degrees.
For the meat sauce: Fry diced onions and carrots, then add minced meat. Bring until half cooked, add salt and pepper.
Add pureed tomato and a couple of tablespoons of tomato paste.
Simply grate the cheese on a coarse grater. You can take mozzarella balls and cut them into circles.
We begin to fill the baking form. Bottom - a layer of pasta, then ½ of the meat filling and pour ½ of the bechamel sauce. Sprinkle with grated cheese, again pasta sheets, again minced meat and sauce. Sprinkle with cheese and bake for 20-30 minutes. We determine readiness simply by looking at the cheese - as soon as it becomes rosy and beautiful, it’s ready.
Before you eat the lasagna, it is better to let it sit for a while so that the filling is not liquid, otherwise cutting and arranging it will be inconvenient. And if you’re too hungry and don’t care about aesthetics, you can eat right away.
Calorie content homemade lasagna with minced meat and bechamel is about 193 kcal per 100 grams (BJU: 8.5-12.9-11.4).
Bon appetit!
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I think you’ve stopped being surprised that I post recipes on my blog. Let me remind you once again of my position - I believe that in order to lose weight, it is not at all necessary to give up everything that is tasty and appetizing. On the contrary, food during weight loss should be enjoyable.
Today's lasagna recipe will probably surprise many. Pasta, meat, sauce and all this for weight loss? Yes, friends, that's exactly it. Only we will cheat a little, and our lasagna will be low-calorie, but amazingly tasty.
Lasagna originates from Italy. There are many recipes for its preparation even in Italy itself. I offer you my recipe for making lasagna, as always under the motto: “Minimum calories, maximum taste” :-).
To prepare lasagna we will need:
- minced chicken -600 grams (it’s better to cook it yourself from breast);
- fresh champignons – 400 grams;
- bell pepper – 150 grams;
- cherry tomatoes – 200 grams (you can take regular ones);
- sour cream (10-15%) – 250 grams;
- low-fat kefir - 400 grams;
- onion – 100 grams;
- hard cheese – 40 grams;
- lasagna sheets (manufacturer Barilla, Italy) – 9 pcs.
- Parsley and cilantro
Low calorie lasagna recipe
First, let's prepare the filling for the lasagna. To do this, fry the minced meat until half cooked.
Separately, fry the onions, mushrooms and bell peppers until half cooked.
Combine the prepared minced meat with vegetables and let cool.
Now let's prepare the lasagna sauce. The classic recipe uses Bechamel sauce. It is fatty and very high in calories due to the use of butter. The sauce that we prepare will be devoid of these shortcomings.
To prepare a light sauce for lasagna, mix sour cream, kefir, finely chopped herbs, add salt, ground pepper, spices (khmeli-suneli, coriander, oregano). The lasagna sauce is ready.
Now let's start assembling the dish.
Place the prepared lasagna sheets on the bottom of the lasagna pan. In my case, 3 sheets are enough. Barilla makes lasagna sheets that don't need to be pre-cooked, which greatly simplifies the recipe and cooking time.
If you can't find ready-made lasagna sheets, you can make your own.
To do this, take 3 cups of flour and gradually add 1 cup of cold water, then 2 eggs, 1 tablespoon of vegetable oil and salt to taste. Knead the dough thoroughly and leave it in the refrigerator for 1 hour. After this, roll out the dough into thin plates (2 mm), cut into wide strips and dry. Before placing in the mold, such “homemade sheets” need to be boiled in a large amount of water until half cooked.
Place minced meat with vegetables, tomatoes on lasagna sheets and pour the prepared sauce over the first layer. We repeat the operation 3 times.
We do not cover the last layer with lasagna sheets, but sprinkle with finely grated cheese.
Place the dish in the oven and bake for 30 minutes at 220 degrees.
Lasagna is ready. Bon appetit!
Friends, pay attention to how we have simplified the lasagna recipe. Instead of minced pork and beef, we took chicken, instead of a fatty sauce, we prepared a light one. As a result, the calorie content of our lasagna is 160 kcal/100 grams.
This approach is very beneficial for anyone who is losing weight. There is no need to forbid yourself your favorite dishes, you just need to try to make them lighter. Believe me, their taste will not suffer, and often even benefits.
Don't forget to comment on this recipe. Your opinion will be interesting to all blog readers.
Lasagna is a tasty, aromatic and satisfying dish that has long been loved by our compatriots. It should be noted that the lasagne recipe originated in Italy. But this did not stop our hostesses from subjecting him to various transformations. And rightly so, because meat lasagna is a dish with which you can and should experiment, adding various spices and favorite foods to it. In our article we will talk about how to cook meat lasagna in various variations.
Classic lasagna recipe
For cooking we will need the following products:
- minced meat (preferably pork and beef) - 500 gr.;
- large onion;
- tomato paste - 100 gr.;
- garlic - 1 clove;
- sunflower oil - 20 ml;
- large ripe tomatoes - 2 pcs.;
- carrots - 1 pc.;
- lasagna sheets - 250 gr.;
- Cheddar cheese - 250 gr.;
- pepper, salt, spices for minced meat (dried basil, parsley, oregano, mixed peppers, celery).
For the sauce
- butter - 80-100 gr.;
- nutmeg - 2.5 gr.;
- milk - 600-700 ml;
- flour - 1 tbsp. l.;
- bay leaf - 1 leaf;
- pepper, salt to taste.
Cooking according to recipe
Let's start with the vegetables. Finely chop the onion and garlic. Three carrots on a medium grater. Add sunflower oil to a hot frying pan, add onion and fry it until golden brown. Then add the carrots, mix and leave to cook for another 3-5 minutes. After this, put the minced meat in the pan, mix, reduce the heat and continue to simmer for 10 minutes.
After the specified time has passed, add tomato paste, finely chopped tomatoes, and garlic. Season with pepper, salt and leave to cook for another 7-10 minutes over low heat.
Classic meat lasagna involves preparing Bechamel sauce. Take a frying pan and melt the butter. Add flour, stir and fry until nice golden brown. Don't forget to stir constantly so that there are no lumps.
Boil milk in a saucepan, add nutmeg and bay leaves. Cover with a lid and let steep for 10 minutes. Remove the bay leaf and add the milk to the pan with the flour. Pour in very carefully, stirring constantly so that no lumps form. The sauce should thicken. Finally, bring to a boil and remove from heat. Let's pepper and salt.
We take out the form in which our meat lasagna will be prepared. Lubricate it with vegetable oil. Pour a little bechamel sauce onto the bottom. Place the sheets on top, then the minced meat, pour plenty of sauce on top and sprinkle with grated Cheddar cheese.
Next come the sheets, again the Bechamel sauce and cheese. Meat lasagna, a photo of which is presented in our article, is prepared for 40 minutes at a temperature of 200 degrees until golden brown. After turning off the oven, let the dish sit for 10 minutes and cut into portions.
Enjoy!
Lasagna with mushrooms
Meat lasagna with mushrooms turns out very tasty and aromatic. Try it! So, what do we need to prepare? This:
- lasagna sheets - 150 gr.;
- medium sized onion;
- minced beef - 200 gr.;
- mushrooms (champignons) - 200 gr.;
- tomato paste - 100 gr.;
- Cheddar cheese - 80 gr.;
- garlic - 2 cloves;
- dried basil, pepper, salt;
- milk - 250 gr.;
- flour - 1 tbsp. l.;
- butter - 50 gr.;
- nutmeg - 2.5 g;
- Bay leaf;
- salt.
Let's start cooking
Place a frying pan on the stove and add a little vegetable oil. Finely chop the onion and grate the carrots on a fine grater. Throw the vegetables into the pan and fry them thoroughly. Wash the mushrooms in water and cut into small pieces. When the carrots and onions are fried, add our champignons to them. Simmer for 5-7 minutes.
Pour oil into a separate frying pan and add minced meat. Fry it, add tomato paste, salt, pepper, season with basil and leave to cook over low heat under a closed lid for 45 minutes.
In the meantime, let's move on to the Bechamel sauce. To do this, fry the flour in butter in a saucepan. Boil milk in a saucepan, add nutmeg and bay leaf. Turn off the stove, cover with a lid and let stand for 10 minutes. Remove the bay leaf, put the workpiece on the stove again and bring to a boil. Then gradually introduce flour. Add salt, mix and turn off.
Place lasagne sheets in a baking dish (they should be pre-cooked). Place half of the filling on top. Cover with sheet again. Pour over the sauce. Then lay out the meat filling, sheets and pour the sauce over again. Sprinkle generously with cheese on top. If desired, you can make more layers. It all depends on the baking dish.
Meat lasagna is baked for 40 minutes at a temperature of 200 degrees.
Enjoy!
Meat lasagna with eggplant
For this aromatic and tasty dish we need:
- minced beef - 500 gr.;
- large eggplant;
- onion - 2 heads;
- garlic - 3 cloves;
- ricotta (optionally, non-acidic cottage cheese) - 400 gr.;
- tomatoes in their own juice - 300 gr.;
- mozzarella - 100 gr.;
- parmesan - 150 gr.;
- pepper, salt;
- lasagne sheets - 250-300 gr.;
- Italian herbs.
Cooking according to recipe
Pour boiling water over the lasagne sheets and leave for a while. Wash the eggplant and cut into medium cubes. Finely chop the onion and pass the garlic through a garlic press. Fry vegetables in vegetable oil.
In a separate pan, fry the minced meat for 20 minutes. Then add the tomatoes, season, salt, wait for it to boil and leave to cook for 10 minutes.
Grate Parmesan and mix with ricotta. Place some meat and vegetable filling in the pan, then lasagna sheets. Next - ricotta with cheese (half), again meat and vegetable filling, again sheets, and so on until the products run out. Sprinkle the last layer with grated Parmesan. Bake in the oven for 40 minutes at 190 degrees.
Enjoy your meal!
Lasagne with Taleggio cheese sauce
To prepare this dish we will need:
- minced beef - 250 gr.;
- pasta - 100 gr.;
- parmesan - 100 gr.;
- bulb;
- lasagna sheets - 250-300 g;
- tomatoes in their own juice - 250 gr.;
- sugar, salt, pepper.
For the sauce:
- cream 30% - 1 liter;
- fresh basil - 5 gr.;
- Taleggio cheese - 200 gr.
Let's start cooking
First, boil the lasagna sheets. To prevent them from sticking together, place them in water one by one and add a little vegetable oil. So, add the minced meat into a hot frying pan with oil and fry it for 15 minutes. Finely chop the onion and garlic. Add vegetables to the minced meat, salt, pepper, season, mix and leave to cook over low heat for 10 minutes. Add tomatoes, sugar and simmer for another 7 minutes.
In the meantime, let's prepare the sauce. To do this, add cream to a saucepan and bring it to a boil. Don't forget to stir regularly. Add grated Taleggio cheese. Stir again without leaving the stove. Bring to a boil. Remove from heat, add basil, cover with a lid and leave to brew for 10 minutes.
Place the sheets, minced meat and sauce into the mold. Then we repeat the layers. At the end, sprinkle the dish with grated Parmesan. Meat lasagna is cooked for 20 minutes at 180 degrees.
Enjoy your meal!
DIY lasagna sheets
If you can’t buy ready-made sheets, it doesn’t matter. They can also be prepared at home. To do this, let's take:
- flour - 400 gr.;
- eggs - 5 pcs.;
- salt.
Cooking
Sift the flour and make a hole in the mound. We introduce eggs there. Salt and knead the dough. Roll it into a ball and send it to a warm place for half an hour. Then divide the dough into 9 equal parts and roll each of them into a thin layer. Then, if required by the recipe, boil it.
After this, meat lasagna, the recipe for which we described in detail just above, can be prepared. Sometimes homemade dough turns out even better than the one you can buy.
Conclusion
As you can see, meat lasagna (calorie content, by the way, is 219 kcal per 100 grams of product) is prepared quickly, and the taste is simply amazing. Try one of our recipes and you will discover a piece of real Italy!
Lasagna is a type of Italian pasta that has become popular all over the world. First of all, lasagna is easy to prepare. a very satisfying and nutritious dish. Thirdly, the calorie content of lasagna allows you to include it even in diets, albeit with minor reservations. Now let's talk about everything in order.
We will need
Lasagna is a layered noodle casserole with sauces: bolognese (meat) and bechamel (creamy). To prepare six servings of this dish you will need the following set of products:
- dry lasagna sheets (8-10 pieces);
- 500 grams of ground beef;
- five ripe tomatoes (or 400 grams of tomatoes in their own juice);
- one hundred milliliters of dry white wine;
- 150 grams of soft cheese;
- two onions;
- two cloves of garlic;
- basil greens;
- 800 milliliters of milk;
- 100 grams of butter;
- 100 grams of flour;
- nutmeg, salt, ground black pepper.
Let's start cooking
Making lasagna is quite simple, but still a bit time consuming. It takes even more time to prepare all the ingredients of a dish than directly baking it in the oven.
First you need to prepare the bolognese sauce. To do this, you need to finely chop the onion and fry it in butter for several minutes until it becomes transparent with a golden tint. A minute before the onions are ready, add finely chopped garlic, then remove it all from the heat.
In another pan you need to start frying the ground beef without oil. Some people use it together with pork, but this makes the dish even fattier. This means that the calorie content of lasagna increases sharply. When the meat begins to darken, you need to add onions and garlic along with the oil in which they were fried. Then mix thoroughly and fry over medium heat until cooked.
When the aroma from minced meat with vegetables fills the entire kitchen, you need to add tomatoes to the meat.
If you use tomatoes in their own juice, then you need to peel them and put them through a blender. If they are fresh, they need to be blanched and then pureed.
After a few minutes, pour wine into the minced meat, stir, cover with a lid and simmer for 20-30 minutes over low heat. At the end, add finely chopped basil or parsley - whatever you like.
While the minced meat is getting ready, let's make the bechamel sauce. To do this, you need to melt 80 grams of butter in a saucepan, into which you gradually add flour, constantly stirring the mixture. Then carefully pour in half the milk (cold) and bring to a smooth consistency. Then add the rest of the milk.
Finally, add salt, pepper and nutmeg on the tip of a knife. There is no need to boil the sauce.
Boil the lasagne sheets until half cooked and remove from the water. Dry them with paper towels and proceed to laying out the lasagna in the mold. We coat the bottom with bechamel sauce, then put the dough, then the filling, again the cream sauce and again the lasagne sheet. We continue to do this until we run out of ingredients. The final layer should be sheets coated with bechamel. Sprinkle them with grated cheese and place in the oven for 40 minutes until golden brown. Please note that lasagna should be served slightly cooled. The hot dish will not be cut into portions.
Reminder for those who are on a diet
To reduce the calorie content of lasagna, you can use a little less bechamel.
The trick with minced meat is mentioned above. Also, sometimes they replace the filling with a less fatty one - they mix chicken with vegetables and mushrooms, it turns out even tastier. The calorie content of lasagna with minced poultry is also significantly lower.
Bechamel can also be substituted. For example, mixing low-fat sour cream with kefir and garlic. This will help reduce the calories in the lasagna.
If there are two or three layers of the dish, then the energy value of one serving will become more modest.
Calorie content of lasagna and energy value of the classic recipe:*
- calories - 200;
- proteins - 10 g;
- fats - 7 g;
- carbohydrates - 17 g;
*approximate energy value and calorie content of lasagna per 100 grams.
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