Meat and Vegetable Lasagna
Healthy, because
Even smarter
Nutritional values
This lasagna has just as good of a flavor as regular lasagna but it it is way lower in carbs, fat, and calories. It is the perfect way to endulge in your favorite Italian food while maintaining your diet!
If you don't like olives, you can leave them out of the recipe for a more simple lasagna dish.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the lasagna
- 1 onion
- 2 garlic cloves
- 14 ozs mixed Ground meat
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 14 ozs canned Tomatoes (puree)
- 2 ozs black Olives (pitted)
- 2 ozs green Olives (pitted)
- 4 ozs Peas (frozen)
- 1 Tbsp freshly chopped oregano
- salt
- peppers
- 4 Zucchini
- olive oil (for the baking dish)
- For the sauce
- 3 Tbsps Pine nuts
- 2 garlic cloves
- 2 handfuls Basil
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 tsp cornstarch
- 8 ozs milk
- salt
Preparation steps
For the lasagna, peel the onion and garlic and finely chop. Fry the meat in hot oil until crumbly. Add the onion and garlic and sauté briefly. Stir in the tomato paste and add the tomato puree. Simmer for about 30 minutes.
Chop the two varieties of olives finely. Add to the tomato sauce together with the peas. Season with oregano, salt and pepper.
For the sauce, toast the pine nuts until golden brown in a dry frying pan, then let cool. Puree the nuts, peeled garlic and basil in a blender. Add the lemon juice and the oil and mix until creamy.
Stir the starch with a little cold milk until smooth. Bring the remaining milk to a boil, then stir in the starch. Cook until thickened and creamy, then remove from the heat and stir in the pesto.
Preheat the oven to 400°F.
Rinse the zucchini and cut lengthwise into 1/2 inch thick slices. Coat a large baking dish with a little oil and line with the zucchini slices. Top with about half of the meat sauce and drizzle with a little pesto sauce. Layer the remaining zucchini and cover with the remaining Bolognese. Place in the oven and bake for about 35 minutes. After about 20 minutes spread the rest of the pesto sauce on top and bake until bubbly and cooked through.
Garnish with pine nuts and basil and serve hot.
