This is our take on a family classic, which means you can still eat this delicious Lasagne while hitting your macros! This lasagne is a great family meal and perfect for meal prep. Packed with protein and fibre, add this mountain bread lasagne to your weekly rotation.
Lower Calorie Mountain Bread Lasagne
Serves 6
Gluten free option
Ingredients:
1 large (100g) brown onion, finely diced
3 cloves (17g) garlic, finely diced
1 tbls (15mL) extra virgin olive oil
1 large (150g) carrot, grated
1 medium (220g) zucchini, grated
1 stalk (60g) celery, finely diced
2 cups (60g) spinach
1 tsp (4g) dried oregano or mixed herbs
500g extra lean beef mince
2 can (800g) diced tomato
2 tbls (30g) tomato paste
375g light ricotta
5 (125g) mountain bread wraps
½ cup (50g) light grated pizza or mozzarella cheese
Method:
1.Preheat oven to 200 degrees C.
2. Finely dice garlic, onion and celery; grate carrot and zucchini and set aside.
3. Heat oil on medium-high heat in a large non-stick fry pan.
4. Sauté garlic and onion for 3 minutes until softened.
5. Add mince and brown for 5 minutes until cooked.
6. Add grated zucchini, carrot, diced celery and spinach and sauté for 3 minutes.
7. Add tomato, tomato paste and herbs, mix through. Bring to a gentle simmer for 20 minutes, stirring occasionally.
8. Spoon a thin layer of mince sauce over the base of a medium baking dish.
9. Layer the lasagna starting with 1 mountain bread wrap layer, a layer of mince sauce, and dollops of ricotta (use a spoon to spread ricotta over the mince).
10. Repeat with remaining wraps, mince sauce and ricotta. Finish with a top layer of cheese.
11. Bake for 20-25 minutes until cheese is melted and golden.
1.Preheat oven to 200 degrees C.
2. Finely dice garlic, onion and celery; grate carrot and zucchini and set aside.
3. Heat oil on medium-high heat in a large non-stick fry pan.
4. Sauté garlic and onion for 3 minutes until softened.
5. Add mince and brown for 5 minutes until cooked.
6. Add grated zucchini, carrot, diced celery and spinach and sauté for 3 minutes.
7. Add tomato, tomato paste and herbs, mix through. Bring to a gentle simmer for 20 minutes, stirring occasionally.
8. Spoon a thin layer of mince sauce over the base of a medium baking dish.
9. Layer the lasagna starting with 1 mountain bread wrap layer, a layer of mince sauce, and dollops of ricotta (use a spoon to spread ricotta over the mince).
10. Repeat with remaining wraps, mince sauce and ricotta. Finish with a top layer of cheese.
11. Bake for 20-25 minutes until cheese is melted and golden.
Tips: Depending on the size of your baking dish, you may need to cut the mountain bread wraps to fit. One layer is 1 wrap thickness.
For gluten free, swap the mountain bread wraps for a gluten free thin flat bread/wrap.
Nutritional Information Per Serving:
Calories: 253.1 Protein 29g Fat: 10.6g Carbs: 20.1g
Calories: 253.1 Protein 29g Fat: 10.6g Carbs: 20.1g