LASAGNE LITE | HerCanberra

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A low calorie lasagne? You’ve got to be kidding, right…? Actually, no! A fairly generous serving of this tasty lasagne comes in at a measly 269 calories and is also great for the kids, as it boasts ‘hidden vegetables’!

Sure, it may lack the oozy layers of the traditional meat and béchamel version, but it’s flavoursome, filling and fits the bill in terms of comfort food…which looks like it’s going to be needed sooner rather than later on these already-cool Autumn nights.

Serves 6: 269 cals per serve


2 cloves of garlic, crushed

1 small onion, finely diced

1 small carrot, coarsely grated

1 small zucchini, coarsely grated

300g ‘premium’ beef mince

50 g tomato paste

500ml jar of pasta sauce (I just used a plain Black & Gold type – 180kj per 100g according to the nutritional info)

3 lasagne sheets

250g low fat ricotta

30g finely grated parmesan

olive oil spray

sea salt and black pepper


Preheat oven to 180C.

Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Add the onion, garlic and a pinch of salt and fry for 2-3 mins or until the onion is translucent. Add the carrot and zucchini and fry for another 3 minutes or until the vegetables are soft.

Add the beef mince to the pan and cook until browned, breaking up any lumps with the back of a wooden spoon. Add the tomato paste and cook for another couple of minutes, then add the pasta sauce. Lower the heat to low and simmer for 30 minutes.

Place 200g of the ricotta in a medium bowl and add a couple of spoonfuls of the meat sauce – mix well. Then add to the remainder of the meat sauce and fold in until well combined.

Cover the base of a baking tray with one-third of the meat & ricotta sauce and then place lasagne sheet on top (the size of my baking tray meant that I used 1 ½ lasagne sheets per layer). Repeat, finishing with a layer of the meat and ricotta sauce.

Scatter the parmesan over the top of the lasagne, and dot with the remaining ricotta (each “dot” should be about the size of a 20c coin). Place in the oven for around 30 minutes or until the crust is golden.

Rest for about five minutes, then cut into six portions and serve with plenty of green salad.


If you have leftovers, great! It’s one of those dishes that tastes even better the next day…or you can freeze for a rainy day…

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