Lean Lasagna

17 ingredients
5 steps

Ingredients

  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 8 3/4 ounces ground beef
  • 3/4 cup red wine
  • 1 cup beef stock
  • 13 1/2 ounces chopped tomatoes
  • 8 ounces kidney beans canned, drained, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh oregano leaves chopped
  • 1 1/4 cups low-fat yogurt
  • 1 egg lightly beaten
  • 3 1/2 ounces ricotta cheese
  • 1/4 teaspoon nutmeg
  • 6 sheets lasagna
  • 2 ounces mozzarella cheese grated
  • 1 ounce Parmesan cheese grated
  • mixed greens to serve

Directions

  1. 1
    Preheat oven to 375°F.
  2. 2
    Lightly coat a frying pan with oil. Cook onion and garlic over medium heat for 5 mins, stirring, until soft. Add ground beef and cook for 3 mins, until browned, stirring to break up any lumps. Add red wine, stock, tomatoes, beans, tomato paste and oregano. Simmer for 30 mins. Season.
  3. 3
    Meanwhile, combine yogurt, egg, ricotta and nutmeg. Set aside.
  4. 4
    Lightly coat a shallow bowl with oil. Line with 2 sheets of lasagna. Cover with 1/2 the meat sauce. Top with 1/3 of both mozzarella and Parmesan. Repeat layers, finishing with lasagna sheets. Pour yogurt and ricotta mixture over top and sprinkle with remaining cheese. Bake for 50-60 mins, until bubbling and golden.
  5. 5
    Serve warm with mixed greens.

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