Low Fat Lamb Lasagne

Discover a healthier twist on a classic favorite with this delicious Low Fat Lamb Lasagne! Made with lean ground lamb, nutrient-packed veggies, and whole wheat lasagne sheets, this recipe is a lighter yet satisfying version of traditional lasagne. A creamy ricotta and low-fat béchamel topping, lightly infused with nutmeg, provides indulgent layers without excessive calories. Bursting with the robust flavors of oregano, basil, and a rich tomato sauce, this lasagne is baked to golden perfection with a sprinkle of parmesan cheese. Perfect for cozy family dinners or meal prepping, this dish serves up hearty comfort while keeping it low-fat and wholesome.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams lean ground lamb
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 400 grams canned chopped tomatoes
• 2 tablespoons tomato paste
• 250 milliliters low-fat beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 250 grams whole wheat lasagne sheets
• 600 milliliters low-fat milk
• 3 tablespoons cornstarch
• 0.25 teaspoon nutmeg, ground
• 200 grams reduced-fat ricotta cheese
• 50 grams parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes until softened.

Step 3

Increase the heat to medium-high and add the lean ground lamb to the pan. Cook until browned, breaking it up with a spoon as it cooks, approximately 5-6 minutes.

Step 4

Stir in the chopped tomatoes, tomato paste, beef stock, oregano, basil, salt, and pepper. Bring to a simmer, lower the heat, and let it cook for 20 minutes, stirring occasionally, until thickened.

Step 5

Meanwhile, in a separate saucepan, mix the cornstarch with a little of the milk to make a smooth paste. Gradually add the remaining milk, stirring constantly until you have a smooth sauce. Cook over medium heat until thickened and bubbling, about 5 minutes, then add in the nutmeg.

Step 6

Remove the saucepan from the heat and stir in the ricotta cheese until smooth.

Step 7

In a 20x30cm (8x12 inch) baking dish, spread a thin layer of the lamb mixture on the bottom. Place a layer of lasagne sheets over the meat, then layer with more lamb sauce followed by the ricotta sauce. Repeat the layers, finishing with a ricotta sauce layer.

Step 8

Sprinkle the top with grated parmesan cheese.

Step 9

Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the lasagne is bubbling around the edges.

Step 10

Remove from the oven and let it stand for a few minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2608.1g)

Amount per serving	% Daily Value*
Calories	3345.6

Total Fat 166.0g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 562.5mg	0%
Sodium 4358.1mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 29.6g	0%
Total Sugars 62.1g
Protein 190.5g	0%

Vitamin D 252IU	0%
Calcium 2138.2mg	0%
Iron 22.7mg	0%
Potassium 3939.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 22.5%

Carbs: 33.3%