When it comes to Italian food it’s hard for me to change my mindset. The last 20 years of my life I’ve been avoiding carbs and starchy foods because I was told they would make me fat. Imagine my heartbreak when Lasagna used to be one of my favorite meals! Even though I now know that consuming too much of ANY macronutrient is what results in weight gain, I still rarely choose to indulge in a bowl of spaghetti bolognese or fettuccine Alfredo.
But desperate times call for desperate measures and as we’re all on lockdown on our homes, worrying about bulk buying food, I figured now was the perfect time for some macro-friendly comfort food.
Fat-free cheese for the béchamel sauce helps to keep fat low so you can hit your macro goals! If you thought that might drastically reduce the cheesey, rich taste or creamy texture of your lasagna you’d be wrong! Take a look at how tasty this dish looks!
If you want to go extra macro-friendly here, you can easily substitute pasta sheets for thin layers of zucchini, eggplant or butternut squash. So tasty!
Lean Low-Fat Lasagna
Ingredients
The Meat Layer
- 21 oz 96% lean ground beef
- 1/2 large yellow onion
- 2 tins muirglen crushed tomatoes fire roasted
- 2 oxo cubes crumbled
- Salt and pepper
- 2 tsp Italian seasoning
- 3 servings O Sole Mio fresh pasta sheets
The Bechamel Sauce
- 2 cups 1% milk
- 7 oz sharp cheddar cheese
- Salt and pepper
- 6 tbsp corn starch
- 12 oz fat free mozzarella to use between layers as directed.
- 225 grams non-fat greek yogurt
Instructions
The Meat Layer
- Heat a large skillet with non-stick cooking spray. Add the onion and sautée until softened and it begins to lightly brown.
- Next add your 96% lean ground beef with some salt and pepper, the Italian seasoning and the crumbled oxo cubes.
- Stir until the beef is well coated and nicely browned.
- Next add the crushed tomatoes and bring to a boil before allowing to simmer for 15 to 20 minutes. Add more salt and pepper to taste.
- While the mince is simmering you can make your béchamel sauce.
Bechamel Sauce
- Over a low heat, gently warm your milk. Add the greek yogurt and and the cheese a little at a time, stirring as you go to combine the mixture well.
- Once all the cheese has been added and is melted, slowly add one tablespoon at a time of the corn starch. Stir as you go to avoid any lumps forming. Once you have achieved a thick and creamy consistency season with salt and pepper and simmer for 5 minutes before removing from the heat.
Building your Lasagna
- Taking a large lasagna dish and layer the mixtures with your fresh pasta sheets as follows:
- Layer of meat ; Layer of pasta; Layer bechamel sauce; Fat-free mozzarella; Layer of pasta ; Layer of meat ; Layer of pasta ; Layer of béchamel sauce ; Fat free mozzarella ; Layer of pasta ; Final layer of meat, béchamel sauce and finish with fat-free mozzarella.
- When you’re ready for the final part, pre-heat your oven to 350 degrees F. Place your lasagna in the center of the oven and cook for 20 to 30 minutes or until bubbling and slightly golden brown.
Notes
Buon Appetito!
