Lasagna for losing weight.
Per 100 grams - 124.87 kcal.
Used - 8. 19/3. 81/14. 55? Ingredients:
- - Minced chicken - 600 g (preferably from the breast yourself);
- — Fresh champignons — 400 gr;
- — Bell pepper — 150 gr;.
- — Cherry tomatoes — 200 g (you can take regular ones);
- — Sour cream (10-15%) — 250 gr;.
- — Low-fat kefir — 400 g;.
- - Onions - 100 gr;
- — Hard cheese — 40 g;
- — Lasagna sheets (manufacturer Barilla, Italy) — 9 pcs.
- — Parsley and cilantro to taste.
Preparation: 1. First, we will 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 sauce that we prepare will be devoid of these shortcomings. To prepare a lightweight sauce for lasagna, mix sour cream, kefir, finely chopped herbs, add salt, ground pepper, spices (hops - suneli, coriander, oregano. 2. The lasagna sauce is ready. Now let's start assembling the dish. Place the prepared lasagna molds on the bottom Lay out the lasagna sheets. In my case, 3 sheets are enough. The Barilla company produces lasagne sheets that do not need to be boiled first, which greatly simplifies the recipe and preparation time. In the event that you cannot find ready-made lasagna sheets, you can prepare them yourself. 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 for 1 hour in the refrigerator. 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 (about 2 minutes. Place minced meat with vegetables, tomatoes on the lasagna sheets and pour the prepared sauce over the first layer. 3. 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. Bon appetit!
Dietary lasagna with minced chicken
To prepare, you need to peel and finely chop a medium-sized onion, grate one carrot, and squeeze out a clove of garlic, fry it all in vegetable oil for 5-7 minutes.
Then add 300 grams of minced chicken. Mix all ingredients and add 30 grams of tomato paste, salt and pepper to taste. Simmer the minced meat for 10 minutes. After which you need to prepare the sauce, for this you need to take a saucepan, put 130 grams of margarine and 100 grams of flour in it, melt it all until smooth.
When the mixture is homogeneous, add 200 grams of milk, 5 grams of nutmeg, stir and bring to a boil. Grease a baking dish with butter, lay out the dough in layers, then the minced meat, pour over the sauce and sprinkle with cheese. Bake for 40 minutes at 180 degrees.
How to prepare the dish “Diet lasagna with chicken”
- Fry the chopped fillet and sprinkle with salt and pepper.
- Fry carrots, mushrooms, onions and tomatoes. Add salt and mix.
- Combine chicken and vegetables and let cool.
- Prepare the sauce: kefir, sour cream, garlic pressed through a press. Mix and add salt.
- Assemble the lasagna. Place 2 sheets in the pan, fillet on them, followed by vegetables and mushrooms and pour over the sauce.
- Repeat (sheets, fillet, vegetables with mushrooms, sauce, leaves, fillet, vegetables with mushrooms, sauce).
- Sprinkle with grated cheese and place in the oven for 30 minutes.
Bon appetit!
Ingredients for the “Diet Lasagna” recipe:
- Lasagna sheets - 110 gr.
- Chicken fillet - 300 gr.
- Champignons - 170 gr.
- Carrots - 70 gr.
- Onion - 1 pc.
- Kefir 1% - 300 ml.
- Sour cream - 1 tbsp.
- Garlic - 2 teeth.
- Tomatoes - 3 pcs.
- Cheese - 30 gr.
- Ground black pepper - 3 gr.
- Salt - 4 gr. Number of servings: 6
Diet sauce for lasagna
One of the most high-calorie ingredients in lasagna is the sauce; it contains a lot of calories, which make this dish high-calorie. If you decide to cook lasagna, then the first thing you should do is replace the sauce.
Low-calorie lasagna sauce can be prepared in two simple ways: in the first option, we will use skim milk (500 grams) and cornstarch (40 grams). Just dissolve the starch in cold milk and cook over low heat. When the sauce thickens, be sure to season it with salt and pepper. You can add a little nutmeg for flavor.
The second version of low-calorie lasagna sauce is made from kefir and low-fat sour cream. Mix the two ingredients in equal proportions, add salt, pepper and add your favorite spices or herbs.
Now that you have healthy lasagna sauce recipes, you can always make your favorite dish, even if you're on a healthy diet!
Low-calorie lasagna with chicken: recipe in a slow cooker
You can also cook dietary lasagna with chicken in a slow cooker. This time we will move away from the classics, and to create the “pride of Italian cuisine” we will take thin sheets of Armenian lavash. Since this is a fresh, yeast-free dough, its use will not make our dish too high in calories, but it will significantly simplify and speed up the overall cooking process. Ingredients Armenian lavash - 300 g; Minced chicken (made from fillet) - 600 g; Fresh champignons - 350 g; Cherry tomatoes - 12 pcs. (or 2 regular); Onion - 1 pc.; Carrots - 1 pc.; Hard cheese - 40 g; Ketchup - 400 ml; Natural yoghurt (without additives) - 150 g; Herbs, spices, salt - to taste.
How to make dietary lasagna with chicken in a slow cooker
First of all, we clean and wash the vegetables and mushrooms. Then chop the onion, grate the carrots on a coarse grater, and cut the washed champignons into thin slices. Turn on the multicooker and select the “Frying” mode. Place vegetables into the bowl. When they become soft, add the mushrooms; after another couple of minutes, add the minced meat. Lightly fry until the minced meat changes color. Transfer the finished filling to another bowl. Mix ketchup (you can choose any type) with yogurt. If desired, it is at this stage that you can add your favorite aromatic seasonings. We cut the lavash sheets and place one of the pieces on the bottom of the bowl. We spread the filling quite thickly on it and cover it with a sheet of pita bread, which we generously grease with yogurt and ketchup sauce, then the filling follows again. Thus we continue to alternate layer by layer. Place the last piece of pita bread on top, season it with sauce, close the multicooker lid and select the “Baking” mode. After 20 minutes, sprinkle the lasagna with grated cheese and continue baking for another 20 minutes, until fully cooked.
Description of preparation:
Classic lasagna is quite high in calories, so for people who adhere to proper nutrition, it immediately falls into the list of prohibitions.
Today I propose to prepare PP lasagna from lavash. To prepare such a dish you will need simple, affordable ingredients, a little time and a delicious layered casserole with plenty of filling, melted cheese and a delicious golden brown crust is ready. Lasagna according to this recipe turns out very satisfying, juicy and tasty. Lasagna should be served hot. Purpose: For lunch / For dinner Main ingredient: Lavash Dish: Hot dishes / Lasagna Diet: PP recipes
PP zucchini lasagna
Ingredients
- Zucchini – 500 g (1 piece)
- Tomatoes (large) – 2 pcs.
- Soft curd cheese – 150 g
- Bell pepper – 1 pc.
- Dill – 1 bunch
- Garlic – 1 clove
- Grated mozzarella (or suluguni) – 50 g
- Olive oil – 2 tsp.
- Salt to taste
Cooking method
Peel the zucchini and cut into thin slices. Wash the pepper and cut into strips. Chop the greens and squeeze the garlic through a press. Grease a baking dish with olive oil and place a layer of sliced zucchini. Place a layer of chopped pepper on top. Mix cottage cheese with herbs and garlic. Place pepper on top. Repeat layers again, add zucchini, tomato, pepper, cheese layer. Sprinkle the last layer of zucchini with grated mozzarella. Place the lasagna in an oven preheated to 180 degrees for 25-30 minutes.
Vegetable lasagna
Ingredients for 6 servings:
- 150 g eggplants
- 150 g zucchini
- 150 g carrots
- 1 medium tomato
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 40 g wheat flour
- 500 ml milk 3.2%
- 50 g butter
- 150 g hard cheese
- 10 dry lasagna sheets
- salt, pepper and herbs to taste
Turn on the oven to preheat to 180 degrees. Wash and cut all the vegetables into small cubes. Grease a deep frying pan with olive oil and heat it. Pour all the vegetables into the pan, salt and pepper them. Fry for about 5 minutes, then reduce heat, cover and simmer for another 5 minutes.
You need to make the béchamel sauce: melt the butter over medium heat and before it starts to burn, add the flour. Stir constantly and heat the butter-flour mixture for a couple more minutes. Then pour in the milk a little at a time, remembering to stir constantly. If you get lumps, rub them with a spoon or beat the finished bechamel with a blender directly in the container in which it was prepared. Bring the sauce to a boil, then put it on low heat and cook until thick with low-fat sour cream. Do not cover with lid.
Grease a fireproof dish with bechamel sauce, then lay out the lasagne sheets, coat again with sauce and lay out the vegetables. Repeat the process until you run out of ingredients, brush the sauce over the top of the lasagna, sprinkle with half the cheese and place in the oven for 30 minutes. Then remove, add cheese on top and return to oven for another 5 minutes.
100 g contains: 163 calories | 6.6 g protein | 8 g fat | 15 g carbohydrates
PP lasagna from lavash with minced meat recipe. Homemade lazy lasagna recipe
But here is an option for the completely lazy. And I'm not even sure this option can be called lasagna. It's more like a multi-layer pizza. But since both of them belong to Italian cuisine, it will be considered that this is still lasagna, but very, very lazy.
Ingredients:
- Lavash – 3 pieces
- Cheese - 150-200 grams
- Minced meat - 400 grams
- Bell pepper - 2 pieces
- Tomato - 2-3 pieces
- Onions - 2 pieces (1 onion - for minced meat, 1 - for vegetables)
- Vegetable oil - 100 mo
- Salt - 1 teaspoon
- Spices - 3-4 pinches (your favorite)
Preparation: 1. Fry defrosted or fresh minced meat with finely chopped onion over medium heat.
Fry the minced meat until cooked, but if the onion begins to turn from golden to black, remove the pan from the heat.
Minced meat can also be cooked in the oven. 2. While the minced meat is cooking, fry a mixture of finely chopped tomatoes, bell peppers and onions in another frying pan. Don't forget to salt and pepper the vegetables. There is no need to simmer the vegetables under a closed lid; now you need to ensure that most of the liquid comes out of them so that the lasagna does not turn out to be too liquid. Fry until a golden crust begins to appear on the vegetables. As soon as we see that it begins to form, immediately remove it from the heat.
3. The fillings are ready, put it all together. To do this, place a sheet of pita bread on a greased baking sheet and place a layer of vegetables on it. We use only half of the cooked vegetables.
4. Cover the vegetables with the next sheet of pita bread, on which we place the minced meat. We lay out all the minced meat.
5. Pour half of the prepared cheese, grated on a coarse grater, onto the minced meat.
6. Place another layer of pita bread on top, on which we place the remaining vegetables and cheese.
7. Place the lasagna in the oven for 15 minutes, preheated to 200 degrees.
Ready. This is the fastest oven-baked lasagna recipe I've found.
