The Tastiest, Lean and Creamy Lasagna. Ever! [Recipe]
![The Tastiest, Lean and Creamy Lasagna. Ever! [Recipe]](https://www.ownyoureating.com/wp-content/uploads/2018/02/lasagna-thumbnail-600x600-c-default.jpg)
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.
In fact, even recently whilst we were in New York, we went out for a family meal at Mariella – a divine, intimate Italian restaurant in Park Slope, Brooklyn – I noticed that everyone at the table ordered pasta except me (I had the Branzino which was still exquisite!)
So when Andrew said he was making lasagna for dinner I was a little apprehensive. Andrew and Jacqueline are long-time clients and friends of Jason’s so I should have realized I didn’t need to worry! Check out the abs on Jacqueline!
Andrew had the macros already calculated for me. Each serving of lasagna breaks down to 56g Carbohydrates and 18g Fat which is quite modest for a portion of lasagna. To my surprise though the protein came to a whopping 66g per serving! I guess I shouldn’t have been entirely surprised as Andrew stands at 6’1″ and needs to consume 180g of protein a day to support his lean body mass.
When Andrew first started tracking he realized like most people, that his protein intake was substantially lower than where it needed to be. As he likes to cook, he started looking at ways in which he could include additional protein in his go-to recipes without the extra fat and carbs – he’s a meat and potatoes kinda guy! With a few tweaks he was able to reduce the carbs and fat in his normal lasagna recipe. Andrew is conservative with his layers of pasta sheets and uses extra lean beef as well as fat-free cheese for the béchamel sauce in order to accommodate his macronutrient goals for the day.
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 and check out Andrew’s recipe below.
Lean 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.
Nutrition
Buon Appetito!
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