Lasagna is an easy-to-prepare pasta made with minced meat, mushrooms, vegetables, grated cheese and meat sauce. The dough is made from durum wheat; nowadays it is available in almost all supermarkets, along with pasta.

If you are looking for a low-calorie food, it is best to stop eating lasagna. Most of the recipes for this dish use meat and cheese, so it is high in fat and calories. However, homemade lasagna may not be as high in calories, the main thing is not to use fatty meat (or even refuse it) and limit the amount of cheese.

The calorie content of lasagna depends on the ingredients in the preparation. The classic recipe for lasagna with meat sauce includes (per 100 g):

Calorie content of lasagna with meat (per 100 g):

Caloric content or energy value- This is the amount of energy that accumulates in the human body through food and is spent due to physical activity. The unit of measurement is the kilocalorie (the amount of energy required to raise one kilogram of water by one degree Celsius). However, a kilocalorie is often referred to simply as a calorie. Therefore, speaking a calorie, in most cases we mean a kilocalorie. It has the designation - kcal.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

Chemical composition- the content of macronutrients and microelements in the product.

Lasagna, cheesy, frozen, cooked rich in vitamins and minerals such as: vitamin B9 - 12.8%, vitamin B12 - 19%, vitamin C - 19%, calcium - 11.1%, phosphorus - 13.4%, selenium - 47.6%

What are the benefits of Lasagna, cheese, frozen, cooked

• Vitamin B9 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

Viva, Italia or we will cook one of the most recognizable dishes of the passionate country - lasagna with minced meat and béchamel sauce. I offer one of the most classic recipes, although each region and each housewife has its own secrets and cooking methods.

It seems to some that this is essentially navy-style pasta, only with which you also need to tinker, but this is not so. The result of our efforts is a dish perfectly balanced in shades of taste, which is not only divine, but also satisfying. Lasagne can be made for the holidays and for a simple dinner.

For the meat sauce:

- 700-800 g minced meat,
- 1 onion and 1 carrot,
- 1 tomato (remove the skin and puree),
- 2-3 tbsp. tomato paste.

For the béchamel sauce:

- 100 g butter,
- 100 g flour,
- 1 liter of milk,
- nutmeg and salt to taste.

Additionally:

- 150 g of cheese,
- 1 package of lasagna paste.

The only thing for which I personally hate the preparation of this dish and what is the most difficult is washing an incredible number of dishes. Honestly, I hate washing all those pots and pans, and after the lasagna I have to do it. But her taste, the result of all the efforts, is worth it.

Another plus of lasagna is that the preparation can be made in advance and frozen as a semi-finished product. Get it on the right day, defrost it a little and bake it. This saves a lot of time.

First thing let's make bechamel sauce... We take a saucepan, drown butter in it, then add flour, mix immediately and pour in a little milk, stirring again.

We add milk gradually, especially the first part (about a glass), so that the hated lumps do not form. Pour in a little, stirring until smooth and as soon as the mass has become completely liquid, then you can pour in the rest of the milk completely. First, set the fire on the stove to maximum in order to warm up faster, and then lower it to medium and boil the bechamel until thickened. It is important not to leave it anywhere and interfere, so that it does not burn to the bottom and does not begin to clump.

As soon as it began to thicken, then turn off the heat, salt and muscatel to taste.

Now you can start stoking the oven, since the meat filling is prepared quickly. We heat up to 180 degrees.

For the meat sauce: Fry the diced onion and carrots, then add the minced meat. Bring to half-readiness, salt and pepper.

Add the puréed tomato and a couple of tablespoons of tomato paste.

Just grate the cheese. You can take mozzarella balls and cut into circles.

We start filling out the baking dish. Bottom - a layer of pasta, then ½ part of the meat filling and pour ½ béchamel sauce. Sprinkle with grated cheese, again pasta sheets, again minced meat and sauce. Sprinkle with cheese and set to bake for 20-30 minutes. Readiness is determined simply by the cheese - as soon as it has become ruddy and beautiful, then it is ready.

Before you eat the lasagne, it is better to let it stand for a while so that the filling is not liquid, otherwise it will be inconvenient to cut and lay out. And if you are too hungry and do not care about aesthetics, that is, you can immediately.

Calorie content homemade lasagna with minced meat and bechamel is about 193 kcal per 100 grams (BJU: 8.5-12.9-11.4).

Bon Appetit!

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Lasagna is a type of Italian pasta that has become popular all over the world. First, lasagne is easy to prepare. very satisfying and nutritious dish. Thirdly, the calorie content of lasagna allows you to include it even in diets, albeit with minor reservations. Now let's talk about everything in order.

We will need

Lasagna is a flaky noodle casserole with sauces: bolognese (meat) and béchamel (creamy). To prepare six servings of this dish, you will need the following set of products:

• dry lasagna sheets (pieces 8-10);
• 500 grams of ground beef;
• five ripe tomatoes (or 400 grams of tomatoes in their own juice);
• one hundred milliliters of dry white wine;
• 150 grams of soft cheese;
• two onions;
• two cloves of garlic;
• basil greens;
• 800 milliliters of milk;
• 100 grams of butter;
• 100 grams of flour;
• nutmeg, salt, ground black pepper.

Let's start cooking

Cooking lasagna is quite simple, but still a bit long. It takes even more time to prepare all the ingredients of the dish than to bake it directly in the oven.

First you need to prepare the bolognese sauce. To do this, finely chop the onion and fry it in butter for a few minutes until it becomes transparent with a golden tint. A minute before the onion is ready, add finely chopped garlic to the onion, and then remove it all from the heat.

In another pan, you need to start frying the ground beef without oil. Some people use it with pork, but it makes the dish even fatter. This means that the calorie content of lasagna increases dramatically. When the meat begins to darken, add onions and garlic to it along with the oil in which they were fried. Then mix thoroughly and fry over medium heat until tender.

When the aroma from minced meat with vegetables fills the whole kitchen, add tomatoes to the meat.

If you are using tomatoes in their own juice, then peel them off and run through a blender. If fresh, then they need to be blanched, and only then mashed.

After a few minutes, pour the wine into the minced meat, mix, cover and simmer for 20-30 minutes over low heat. At the end, add finely chopped basil or parsley - whatever you like.

While the minced meat comes to a condition, let's make the béchamel sauce. To do this, in a saucepan, you need to melt 80 grams of butter, where gradually add flour, constantly stirring the mixture. Then gently pour in half of the milk (cold) and bring to a homogeneous consistency. Then add the rest of the milk.

Finally, add salt, pepper and nutmeg on the tip of the knife. You do not need to boil the sauce.

Boil the lasagna sheets until half cooked and remove from the water. We dry them with paper towels and start laying out the lasagna in a mold. Smear the bottom with béchamel sauce, then put the dough, then the filling, again the creamy sauce and again the lasagna leaf. We continue to do this until the ingredients run out. The final layer should be the sheets missed with bechamel. Sprinkle them with grated cheese and put them in the oven for 40 minutes, until golden brown. Please note that the lasagne should be served slightly cooled. The hot dish will not be cut into portions.

Memo to those on a diet

To lower the calorie content of the lasagne, you can use a little less béchamel.

The trick with minced meat is mentioned above. Also, sometimes they replace the filling with a less fatty one - they mix chicken with vegetables and mushrooms, it turns out even tastier. The calorie content of lasagna with minced poultry is also much less.

Bechamel can also be replaced. For example, mixing low-fat sour cream with kefir and garlic. This will help reduce the calorie content of the lasagne.

If there are two or three layers of the dish, it means that the energy value of one portion will become more modest.

Caloric content of lasagna and energy value of the classic recipe: *

• calories - 200;
• proteins - 10 g;
• fats - 7 g;
• carbohydrates - 17 g;

* approximate energy value and calorie content of lasagne per 100 grams.

I think that you have already ceased to be surprised that I post recipes on the blog. Let me remind you once again my position - I believe that in order to lose weight, it is not at all necessary to give up everything that is tasty and appetizing. On the contrary, eating during weight loss should be enjoyable.

Today's lasagna recipe will probably surprise many. Pasta, meat, sauce and all this for weight loss? Yes, friends, that's right. Only we will cheat a little, and our lasagna will be low in calories, but deliciously delicious.

Originally from Italy. There are many recipes for its preparation even in Italy itself. I offer you my recipe for making lasagna, as always, under the motto: “Minimum calories, maximum taste” :-).

To make lasagna we need:

• minced chicken -600 grams (it is better to cook it yourself from the breast);
• fresh champignons - 400 grams;
• bulgarian pepper -150 grams;
• cherry tomatoes - 200 grams (you can take the usual ones);
• sour cream (10-15%) - 250 grams;
• fat-free kefir - 400 grams;
• onions - 100 grams;
• hard cheese - 40 grams;
• lasagna sheets (manufacturer Barilla, Italy) - 9 pcs.
• Parsley and cilantro

Low Calorie Lasagna Recipe

First, let's prepare the filling for the lasagna. To do this, fry the minced meat until half cooked.

Fry the onions, mushrooms and bell peppers separately until they are half cooked.

Combine the prepared minced meat with vegetables, let cool.

Now let's make the lasagna sauce. The classic recipe uses Bechamel sauce. It is fatty and very high in calories due to the use of butter. The sauce that we will prepare will be free of these drawbacks.

To prepare a light lasagna sauce, mix sour cream, kefir, finely chopped herbs, add salt, ground pepper, spices (hops-suneli, coriander, oregano). The lasagna sauce is ready.

Now let's start assembling the dish.

Place the finished lasagna sheets on the bottom of the lasagna mold. In my case, 3 sheets are enough. Barilla makes lasagna sheets that do not need to be pre-cooked, which greatly simplifies the recipe and cooking time.

If you can't find ready-made lasagna sheets, you can make them yourself.

To do this, take 3 cups of flour and gradually add 1 cup of cold water, then 2 eggs, 1 tablespoon of vegetable oil and salt to taste. Knead the dough thoroughly and leave for 1 hour in the refrigerator. After that, roll out the dough into thin plates (2 mm), cut into wide strips and dry. Before laying in a mold, such "home sheets" must be boiled in a large amount of water until half cooked.

Put the minced meat with vegetables, tomatoes on the lasagna sheets and spill the first layer with the prepared sauce. We repeat the operation 3 times.

Do not cover the last layer with lasagna sheets, but sprinkle with cheese grated on a fine grater.

We send the dish to the oven and bake for 30 minutes at a temperature of 220 degrees.

The lasagna is ready. Bon Appetit!

Friends, pay attention to how we have simplified the recipe for making lasagna. Instead of minced pork and beef, we took chicken, instead of a fatty sauce, we made a lighter one. As a result, the calorie content of our lasagne is 160 kcal / 100 grams.

This approach is very beneficial for anyone who is losing weight. You do not need to forbid yourself your favorite dishes, you just need to try to make them lighter. Believe me, their taste will not suffer, and often even wins.

Don't forget to comment on this recipe. Your opinion will be interesting to all blog readers.