Lasagna with Cottage Cheese
Lasagna with Cottage Cheese - Lasagna made light: Delightfully juicy, wonderfully spicy and deliciously creamy
Healthy, because
Even smarter
Nutritional values
This lighter take on the traditional Italian recipe supplies important proteins which our body needs as building material for cells, muscles, messenger substances, and antibodies. The meat also contains plenty of B vitamins, which we need for strong nerves and an efficient brain.
The lasagna can also be made vegetarian friendly! For this, replace the minced beef with 4 ounce of soy granulate. Pour 10 ounce of boiling vegetable stock over it and let it swell for ten minutes, then process it further like the minced meat. A Mediterranean salad goes well with the lasagna.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 1 onion
- 1 red Bell pepper
- 3 carrots
- 1 Tbsp Canola oil
- 9 ozs Ground beef
- salt
- peppers
- oregano
- 2 lbs whole peeled Tomatoes (canned)
- ½ cup condensed milk (4% fat)
- 7 ozs Cottage cheese
- 7 ozs fresh Lasagne noodle
Kitchen utensils
Preparation steps
Peel onion and chop finely. Halve bell pepper, remove seeds, rinse and finely dice.
Peel carrots and grate coarsely on a box grater.
Heat the oil in a skillet over medium heat. Crumble in the ground beef and cook, stirring, until browned.
Add the onion, bell pepper and carrots and sauté until onion is translucent. Season with salt, pepper and oregano.
Add the tomatoes and juices and simmer until vegetables are tender, about 10 minutes.
Meanwhile, mix together milk and cottage cheese in a small bowl.
Cover the bottom of a large rectangular baking dish with a little tomato sauce and then top with 4-5 tablespoons of the cheese mixture. Arrange a layer of lasagna noodles on top.
Repeat with remaining tomato sauce, cheese mixture, and noodles, ending with tomato sauce. Make sure the lasagna noodles are completely covered with sauce. Bake on the second rack from the bottom of preheated oven at 400°F until bubbling and golden on top, about 25 minutes.
Let cool slightly before serving.
