This dish is for everyone who loves lasagna as much as I do but usually craves it after a really long day at work. Here, this is low fat, healthy lasagna that will be on the table in under 45 minutes, dare I say about 30 minutes????
This is another recipe I published a few years ago but absolutely love! My very good friend swears by this recipe so in honour of that I wanted to bring it back to the front of the line again… Please enjoy 🙂Print
This dish is for everyone who loves lasagna as much as I do but usually craves it after a really long day at work. Here is a recipe for a low fat, healthy lasagna that will be on the table in under 45 minutes 🙂
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 minutes
- Yield: 6-8
- Category: Main
- Method: Skillet
1 tbsp extra virgin olive oil
453 g extra lean ground beef
1 Medium onion, diced
3 Cloves garlic, crushed
½ Cup red wine (or white)
1 680 ml jar of passata (strained tomatoes)
2 Cups sodium-reduced beef stock
8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)
1 Cup cottage cheese (I used 2 % because it’s thicker, use what you have on hand)
125 g Part skim mozzarella, grated
1 tbsp grated Parmesan cheese
A small handful each of parsley and basil, chopped, for garnish
Place a large ovenproof skillet (ideally a cast iron skillet) over high heat and add the olive oil. When the oil is hot (it will ripple) add the ground beef; season with salt and pepper. Break the beef up using a wooden spoon.
After about 5 minutes, add the onions and again, season with some salt and pepper.
When the meat is browned and the onions are soft and translucent, drain the meat mixture using a sieve to get rid of the excess fat.
Return the meat and onions to the pan and place over medium heat; add the garlic, sauté for about 30 seconds, careful not to let the garlic burn.
Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.
Pour the beef stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan.; stir well.
Add the noodles ensuring they are covered by the sauce (which is really thin at this point).
Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.
Dollop in the cottage cheese in even spaces when the noodles are tender.
Top with mozzarella and then the Parmesan.
Place under the broiler until the cheese has melted and slightly darkened.
Top with basil and parsley just before serving.
- OMG, yum!
- Feel free to use and meat of your choosing in place of the beef.