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Home Ground Beef Recipes / Beef Mince Recipes

“Italian Stallion” Light Lasagna Recipe

in Ground Beef Recipes / Beef Mince Recipes
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“Italian Stallion” Light Lasagna Recipe
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Today I’m sharing my girl Stacy’s Italian Stallion Light Lasagna & Lasagna Cup Recipe. This low-carb recipe is noodle free (replaced by eggplant), is packed with veggies and lean meat, and has a yummy sauce. I know Stacy through her cooking show, and boy, can she make some fantastic food that is lower calorie/fat but certainly doesn’t taste like it!

This is a favorite, and I love the lasagna cup idea (those are only 160 calories)! Let’s get cooking!

“Italian Stallion” Light Lasagna Recipe

“Italian Stallion” Light Lasagna Recipe

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel Shaw
If you are looking for a light pasta recipe, this post is for you. This light lasagna is perfect for when you are on a diet.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Snack
Cuisine Italian
Servings 10 cups
Calories 311 kcal

Ingredients
 
 

Lasagna Ingredients

  • Eggplants1 large eggplant - may substitute whole wheat lasagna noodles
  • Glass Bowl Of Olive Oil Isolated On White Background3 tablespoons olive oil - extra virgin
  • Wooden Bowl Of Salt1 teaspoon salt - freshly ground black pepper and Italian seasoning to taste
  • Sweet Onion1 medium sweet onion - shredded
  • Fresh Green Pepper Isolated On White Background1 medium green pepper (green capsicum) - cored, seeded, and shredded
  • Top View Of Fresh Zucchini½ cup zucchini - shredded
  • Carrot Vegetable With Leaves½ cup carrots - shredded
  • Garlic6 cloves garlic - pressed
  • Raw Meat Mince1 pound ground beef (minced beef) - lean, may substitute turkey, chicken or vegan crumbles
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Pasta Sauce Or Marinara Sauce24 ounces Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish)

Cheese Filling Ingredients

  • Cottage Cheese, Curds And Whey In A Wooden Bowl½ cup Cottage cheese - low-fat
  • Fresh Ricotta Cheese½ cup Ricotta cheese - part-skim
  • Bowl Of Greek Yogurt1 cup Greek yogurt - plain
  • Cream Cheese¼ cup cream cheese - fat-free
  • Parmesan Cheese½ cup Parmesan cheese - reduced-fat, grated
  • Coarse Sea Salt Top View1 teaspoon Sea salt
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper

Topping Ingredients

  • Parmesan Cheese½ cup Parmesan cheese - reduced-fat, grated
  • Mozzarella Cheese Isolated On White Background1 ½ cups mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel eggplant and slice lengthwise into thin pieces.
  • Coat the baking sheet with nonstick cooking spray. Place eggplant on a baking sheet and lightly brush with extra virgin olive oil, salt, pepper, and Italian seasoning. Place in oven for 15 minutes or until golden brown. Remove from oven and let cool.
  • While the eggplant cools, preheat a large skillet over medium/high heat. When the pan is hot, drizzle 1 to 2 tablespoons extra virgin olive oil and pressed garlic in the bottom of the skillet. When oil and garlic sizzle, add onion, green pepper, carrots, zucchini, and sauté for 5 minutes.
  • Then add the meat of choice, salt, and pepper, and continue cooking and crumbling meat until it is well browned and cooked through. There is no need to drain the grease using a lean meat cut.
  • Next, add marinara sauce to the skillet and mix well with vegetables and browned meat. Let the meat sauce simmer while preparing the cheese filling.
  • In a medium bowl, combine cottage cheese, ricotta cheese, cream cheese, Parmesan cheese, Greek yogurt, salt, and pepper and mix well.
  • Coat the bottom of the lasagna pan with nonstick cooking spray. Place eggplant in the bottom of the pan. Then add a layer of meat sauce. Spread the cheese mixture over the meat for the middle layer. Then add another layer of eggplant and meat sauce and top with mozzarella and parmesan cheese.
  • Bake at 350 degrees for 25 minutes or until cheese on top is golden brown.

Nutrition

Calories: 311kcalCarbohydrates: 14gProtein: 23gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 62mgSodium: 1420mgPotassium: 652mgFiber: 3gSugar: 8gVitamin A: 1737IUVitamin C: 19mgCalcium: 315mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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