Home-made lasagna is an excellent dish that is suitable for both lunch and dinner. This dish, consisting of layers of dough and filling, allows you to quickly quench your hunger. And for those who follow the figure, you can cook a "light" lasagna.
Dietary Lasagna with minced meat
Essential Ingredients:
- Parmesan cheese (grated) - 4 tablespoons.
- Sheets for lasagna - 500 grams.
- Fat-free cottage cheese - 1 kilogram.
- Minced chicken - 800 grams.
- Tomato sauce - 500 milliliters.
- Olive oil - 2 tablespoons.
- Parsley - 5 branches.
- Spicy cheese - 250 grams.
Cooking Lasagna
Stuff the chicken in a deep frying pan and fry in butter until cooked, stirring all the time. Put the tomato sauce in the minced meat, stir and cook for ten minutes after boiling. Stuffing for diet lasagna is ready. Combine in a bowl grated sharp cheese, low-fat cottage cheese and mix well. Next, you need to boil salted water in a large pan. Boil sheets for future lasagna in boiling salt water until half cooked. Then immediately cool them in cold water.
Diet lasagna ready for baking. Preheat the oven to 200 degrees. It will take 30-40 minutes to cook. Then remove the mold and, removing the foil, sprinkle liberally with grated Parmesan top. After this, diet lasagna returns to the oven for another ten minutes. Then, before serving lasagna for dinner, you should sprinkle it with parsley and let stand for another 15 minutes.
Chicken and Mushroom Lasagna
Product List:
- Fresh champignons - 600 grams.
- Chicken meat - 1 kilogram.
- Sheets for lasagna - 400 grams.
- Onions - 200 grams.
- Tomatoes - 400 grams.
- Kefir - 300 milliliters.
- Hard cheese - 200 grams.
- Sour cream - 300 grams.
- Olive oil - 4 tablespoons.
- Salt is a tablespoon.
- Dill, green onions, parsley - 100 grams.
Cooking low-calorie lasagna
For chicken diet lasagna it is best to use chicken breast. Cut the meat off the bones and remove the skin. Then cut the pieces of meat into small cubes. Next, peeled and washed onions finely chop. The next ingredient for diet lasagna is fresh champignons. They also need to be washed and chopped. Cut the washed tomatoes, like all other ingredients, into cubes.
Heat the olive oil poured into the stewpan on a stove and put the chopped onion first. Fry until light golden brown and lay chopped chicken meat to it. Fry the meat cubes with onions for ten minutes, during which mix several times. Now it is necessary to shift the pieces of champignons into the stewpan. Sprinkle salt on top, and you can also use other spices to your taste, mix and fry them for ten minutes.
The last component of a diet lasagna prescription is tomatoes. After adding them to the stewpan, you will need to put out just five minutes and turn off the stove. Now you need to prepare the sauce - finely chop the washed greens and put in a deep bowl, add sour cream of 15% fat and kefir 1% fat, salt. Stir the lasagna sauce well.
Now the line of lasagna sheets has come. They need to be boiled in salt water or doused with boiling water, depending on the instructions on the package. Grease a baking sheet with olive oil and lay the leaves for lasagna on it. Lay out about a third of the prepared filling on top. Pour a portion of the sauce and sprinkle with hard cheese, grated. Repeat these steps twice.
On the last layer of sheets for lasagna pour the remaining sauce and sprinkle with cheese. Low calorie lasagna ready for baking. The oven is heated in advance to the desired temperature of 180 degrees. Place the pan in the center of the oven and bake for 35-45 minutes. Prescription diet lasagna with chicken should be left to cool for 15 minutes, then it can be served.
Lavash Vegetable Lasagna
Ingredients for Lasagna:
- Armenian pita bread - 3 sheets.
- Zucchini - 1 kilogram.
- Tomato paste - 3 tablespoons.
- Pepper - 2 pinches.
- Carrots - 2 pieces.
- Natural yogurt - 500 milliliters.
- Eggs - 3 pieces.
- Refined oil - 1/3 cup.
- Salt is a teaspoon.
- Low-fat cheese - 300 grams.
Step cooking
Diet pita lasagna with vegetables is a dish that can be consumed by all those who count each calorie and who prefer to eat only healthy and wholesome food. The preparatory process needs to start with the fact that the peeled carrots are rubbed through a grater, and chop the onions. A frying pan with refined oil is set on fire and heated. Then put carrots and onions in it, stew the vegetables on low heat for ten minutes.
Next, add tomato paste, salt and pepper. Simmer for another five minutes, stirring with a spatula. Stuffed vegetables for lasagna ready. Next, you need to wash the young zucchini and cut them into thin strips. Then fry in a pan with oil for several minutes on one side and the other. In a separate container, combine eggs, natural yogurt and a little salt. Beat the mixture with a whisk.
At the bottom of the refractory mold suitable for baking lasagna, lay the first layer of Armenian lavash. Put a third of the fried strips of zucchini on pita bread. Put about a third of the minced meat on top and pour over with a whipped mixture of eggs and natural yogurt. Sprinkle grated low-fat cheese on top. Next, the second layer of pita bread and toppings, and the final third layer, on which zucchini, vegetable mince and a mixture of eggs with yogurt are laid out in order. Sprinkle with grated low-fat cheese. Vegetable lasagna is baked at a temperature of 200 degrees for 15-20 minutes.
Spinach Lasagna
Required Products:
- Sheets for lasagna - 300 grams.
- Frozen spinach - 500 grams.
- Mozzarella Cheese - 300 grams.
- Soy sausage - 500 grams.
- Ricotta cheese - 300 grams.
- Tomatoes - 500 grams.
- Ground basil - 1/4 cup.
- Pepper - 1/4 teaspoon.
- Salt is half a teaspoon.
- Champignons - 400 grams.
- Water - 100 milliliters.
How to cook spinach lasagna?
Although this type of lasagna includes soy sausage and cheese with a minimum fat content, it is dietary. To properly prepare it, you must use the recipe with a photo of diet lasagna. The oven can be turned on immediately, as well as oiling a deep baking dish. Then in a large saucepan bring a little salted water to a boil. Place the lasagna sheets in it. They do not need to be boiled until completely cooked, the cooking time should be reduced by three minutes from that indicated on the package. Drain boiling water and fill the pan with sheets with cold water. When the sheets have cooled, remove them from the water.
We pass to the filling. Cut the soy sausage into circles and fry in a skillet over low heat with two tablespoons of oil. Place chopped mushrooms in the sausage, pour hot water, mix and simmer for 10-12 minutes under the lid. Then add the spinach to the pan, mix, simmer another 5 minutes and turn off the heat.
Rub the washed tomatoes on a grater. Pour spices into them in a bowl: ground pepper, chopped basil and extra salt. Stir so that the spices are evenly distributed with the tomatoes. Now you can start collecting lasagna. Lay the leaves for lasagna at the bottom of the mold and lay on top a third of the tomato mixture and sprinkle with half the grated ricotta cheese. Then a layer of leaves on which to distribute half the filling of sausage and mushrooms. Sprinkle with a third mozzarella cheese. Next is a layer of leaves with tomatoes and ricotta cheese. The last layer is the leaves of the dough with the remaining sausage and mushrooms, and a piece of mozzarella cheese. Cover with lasagna leaves and distribute the third part of the tomato.
Cover the assembled dietary lasagna with foil for baking and fix the edges of the foil well. During the preparation of the lasagna, the oven was heated to 180 degrees, placed in it with lasagna for 60 minutes, after which the foil should be removed from the lasagna and sprinkled with the remaining third part of mozzarella cheese. Return back to the oven for another 15 minutes. Turn off the heat and leave the lasagna in the oven for another 10 minutes. Then it can be taken out and served, cut into portions.