Low Calorie Lasagna? Need Help!
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I use half and half beef mince and dried soya mince which eliminates a lot of fat and decreases the calories, also veggies (grate them if people are not keen - I use carrot, corgette, mushroom as bulk in mine) adds lots of extra goodness and tends to decrease calories.0
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Just worked out what all my recipe had in it, and my calorie count is 299.1 calories per slice, and that is for a massive 21 layer (7 layers repeated 3 times) lasagna with regular pasta, and all the great flavors and beautiful presentation that you expect from lasagna...whats even better is that it still looks like epic lasagna, not just a saucy runny mess of vegetables trying to make believe it is lasagna0
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I always go the route of lasagna rolls these days. Still look nice enough to serve, and they are easy to portion yourself with. You can also cheat and make a few in a seperate pan that are different for you without it being as obvious...
Lay cooked whole wheat lasagna noodles flat.
Mix together tomato sauce, cooked ground turkey with your spices (I also add grated zucchini while it's cooking), cottage cheese, and spinach (and anything else that you like to put in your lasagna - I even add turkey pepperoni sometimes!).
Roll up each noodle, and place in pan. Add more sauce to top, then mozarella cheese and spices on top.
Note that the only real cheese is on top, which reduces the calo
Also takes a lot less time to bake than original lasagna, and works well if you prepare the day before!
GOOD LUCK!0 -
I make my own pasta sheets using a pasta roller. I substitute half the flour for wholemeal and when I roll out the pasta I roll it thinner. It makes the yummiest melt in your mouth lasagne.
I also use this to make spinach and low fat ricotta cannelloni too. Sooooo much nicer than store bought shells. I will plug recipe into the recipe builder to work out the calories but my spag bol always comes in between 300 - 400 calories.
I say if you can get your lasagne in under 500 calories then I would go with that and plan to adjust the rest my daily meal to account for it.0 -
The Hairy Bikers did one which i'm still to make! 354 Cals and serves 6
http://www.bbc.co.uk/food/recipes/skinny_beef_lasagne_87277 (there's a 2 min video on there too)
Ingredients
2 large leeks, each about 300g/10½oz
1 medium onion
2 celery sticks, trimmed
2 carrots, peeled
500g/1lb 2oz lean minced beef
2 garlic cloves, peeled and crushed
150g/5½oz chestnut mushrooms, wiped and chopped
2 tbsp plain flour
150ml/¼ pint red wine
400ml/14fl oz beef stock, made with 1 beef stock cube
400g/14oz can chopped tomatoes
2 tbsp tomato purée
1 heaped tsp dried oregano
2 bay leaves
500ml/18fl oz semi-skimmed milk
3 tbsp cornflour
freshly grated nutmeg, to taste
50g/2oz extra-mature cheddar, grated
25g/1oz parmesan, finely grated
3 medium vine tomatoes, sliced
freshly ground black pepper
Preparation method
Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further.
Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’.
Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.
Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic.
Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks.
Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point.
Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper.
Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally.
While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour.
Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.
Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil.
Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later.
Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.
Preheat the oven to 200C/400F/Gas 6.
Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk.
Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick.
Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper.
If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk.
Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the Cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.
Divide into portions with your sharpest knife. Serve with a freshly dressed green salad.0 -
I love this recipe
Slimming World Spinach and courgette lasagne
Fry Light
4 courgettes, trimmed and cut into bite-size pieces
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
180g pack baby leaf spinach
400g chopped tomatoes
Salt and freshly ground black pepper
397g/14oz very low fat natural fromage frais
100g/3½oz Quark
1 egg, beaten
A pinch of nutmeg
12 x 14g/½oz lasagne sheets
Preheat the oven to 2000 C/Gas 6. Spray a pan with Fry Light and cook the courgettes, onion and garlic for 4-5 minutes. Add the spinach and tomatoes, season well and cook for a further 6-8 minutes, stirring often. Meanwhile, mix together the fromage frais, quark, egg and nutmeg until smooth and season well.
Spray a rectangular dish with Fry Light and spoon half the courgette mixture into the base. Top with 6 lasagne sheets and spread over half the fromage frais mixture. Top with the remaining courgette mixture and lasagne sheets and finish with a layer of the fromage frais mixture. Bake in the oven for 25-30 minutes until the top is golden. Serve immediately.
This is a staple food in my diet & if you want to add meat use Turkey mince or a soya substitute.
The above is the original recipe but I have my own recipe which is tweaked slightly and I cut it into 8 which is around 160 cals per portion. :bigsmile:0 -
With all the options you've been given, I just want to know what you chose to do and how it tasted!! Be sure to post the results.
Enjoy :drinker:
^^^0
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