Lasagna, cheese, 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 disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and 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 disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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

And immediately a spoiler: in classic lasagna – 230 kcal per 100 g, vegetable – 163 kcal, and in “pp” – 70 kcal.

Classic lasagna

Ingredients for 6 servings:

• 600 g minced pork and beef
• 600 g Bolognese sauce (any brand, or you can use plain tomato sauce or tomatoes)
• 60 g butter
• 2.5 tbsp. l. wheat flour
• 40 g olive oil
• 750 ml milk 3.2%
• 10 pieces of lasagna sheets
• 500 g hard cheese (optimally Parmesan)
• salt, pepper and herbs to taste

Turn on the oven to preheat to 180 degrees. Place butter and 2 tablespoons of vegetable oil in a saucepan and let it melt. Gradually add flour and stir until no lumps remain. When all the flour is mixed in, pour in all the milk. Immediately reduce the heat and simmer until the desired consistency: not liquid, but not too thick. In recipes, this degree of thickness is called “like low-fat sour cream.” If you suddenly get lumps, then beat this mixture with a blender or rub the lumps with a spoon.

Heat olive oil in a frying pan. Add minced meat and fry until half cooked. Pour bolognese sauce into it, salt and pepper to taste. Immediately remove the pan from the heat.

Grease the mold with butter. Pour a little bechamel sauce onto the bottom, just enough to cover the bottom, and place the layers (not boiled) on top. Place the resulting minced meat on the layers (we don’t regret it!), and grated cheese on the minced meat. For cheese - bechamel sauce. Be sure to try to coat the edges of the dry sheets thoroughly, otherwise it will turn out a little dry.

You need to add as much sauce as you think is necessary to make the lasagna juicy. Place dry lasagna sheets again on top of the sauce. Repeat the procedure, and thickly coat the last layer of sheets with bechamel sauce and generously sprinkle cheese on top. Let stand for 7-10 minutes, then put in the oven and bake for 30 minutes.

100 g contains: 230 calories | 15 g protein | 14 g fat | 9.3 g carbohydrates

Vegetable lasagna

Ingredients for 6 servings:

• 150 g eggplants
• 150 g zucchini
• 150 g carrots
• 1 medium tomato
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 40 g wheat flour
• 500 ml milk 3.2%
• 50 g butter
• 150 g hard cheese
• 10 dry lasagna sheets
• salt, pepper and herbs to taste

Turn on the oven to preheat to 180 degrees. Wash and cut all the vegetables into small cubes. Grease a deep frying pan with olive oil and heat it. Pour all the vegetables into the pan, salt and pepper them. Fry for about 5 minutes, then reduce heat, cover and simmer for another 5 minutes.

You need to make the béchamel sauce: melt the butter over medium heat and before it starts to burn, add the flour. Stir constantly and heat the butter-flour mixture for a couple more minutes. Then pour in the milk a little at a time, remembering to stir constantly. If you get lumps, rub them with a spoon or beat the finished bechamel with a blender directly in the container in which it was prepared. Bring the sauce to a boil, then put it on low heat and cook until thick with low-fat sour cream. Do not cover with lid.

Grease a fireproof dish with bechamel sauce, then lay out the lasagne sheets, coat again with sauce and lay out the vegetables. Repeat the process until you run out of ingredients, brush the sauce over the top of the lasagna, sprinkle with half the cheese and place in the oven for 30 minutes. Then remove, add cheese on top and return to oven for another 5 minutes.

100 g contains: 163 calories | 6.6 g protein | 8 g fat | 15 g carbohydrates

“PP” lasagna

“Pepe” means proper nutrition, but we use this abbreviation to indicate the principles by which the dish is prepared. As little fat and simple carbohydrates as possible, as well as as much protein and fiber as possible.

Ingredients for 6 servings:

• 1 zucchini (250 g)
• 1 eggplant (250 g)
• 1 onion (100 g)
• 1 carrot (100 g)
• 6 champignons (120 g)
• 400 g minced chicken breast
• 400 g chopped canned tomatoes (or 5 fresh tomatoes)
• 80 g sour cream 15%
• 50 g cheese
• 2 cloves garlic
• 30 g of any greens
• salt and pepper to taste

Turn on the oven to preheat to 180 degrees. Wash all vegetables. If the zucchini has had a difficult fate and it has hardened on the outside, then remove the skin from it. Cut the zucchini and eggplant into thin slices - they will replace sheets of dough for you. Set the zucchini aside and sprinkle the eggplant with salt and let it sit like that. Cut the onion into thin half rings, champignons into small cubes, grate cheese and carrots, peel and finely chop the garlic, chop the greens too.

Rinse the eggplant slices with water on both sides. Add half the garlic and half the herbs to the chopped tomatoes, salt and pepper. Mix sour cream with the remaining garlic and grated cheese.

Heat a non-stick frying pan and fry the minced meat with carrots, onions and mushrooms until half cooked. Don't forget to add salt and pepper. At this stage, you can also add dry herbs or, for example, nutmeg. Keep all this stuff in the pan for about 5-7 minutes, but don’t try to evaporate all the liquid, you will need it.

Take the form in which you plan to make lasagna and place eggplant slices on its bottom. It should be placed as the first and last layer, because zucchini has a more delicate structure and will definitely “spread” during baking. Yes, it’s different in the photo, but whatever the photo is, don’t blame me.

It’s better not to lay them overlapping, but just side by side - this will make it easier to cut into portions. Place semi-finished minced meat with vegetables on the eggplant, sauce on top, then zucchini slices, again minced meat and sauce, again zucchini, minced meat and sauce, the last layer is eggplant. If there is juice left from the minced meat, simply pour it on top.

Brush the top of your lasagna with sour cream, garlic, and cheese sauce and place in a hot oven for 30 minutes.

100 g contains: 70 calories | 8 g protein | 2.5 g fat | 3.5 g carbohydrates

Cook with Zozhnik:

I think you’ve stopped being surprised that I post recipes on my blog. Let me remind you once again of 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, food 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 exactly it. Only we will cheat a little, and our lasagna will be low-calorie, but amazingly tasty.

Lasagna originates 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 prepare lasagna we will need:

• minced chicken -600 grams (it’s better to cook it yourself from breast);
• fresh champignons – 400 grams;
• bell pepper – 150 grams;
• cherry tomatoes – 200 grams (you can take regular ones);
• sour cream (10-15%) – 250 grams;
• low-fat kefir - 400 grams;
• onion – 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.

Separately, fry the onions, mushrooms and bell peppers until half cooked.

Combine the prepared minced meat with vegetables and let cool.

Now let's prepare 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 prepare will be devoid of these shortcomings.

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

Now let's start assembling the dish.

Place the prepared lasagna sheets on the bottom of the lasagna pan. In my case, 3 sheets are enough. Barilla makes lasagna sheets that don't need to be pre-cooked, which greatly simplifies the recipe and cooking time.

If you can't find ready-made lasagne sheets, you can make your own.

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 it in the refrigerator for 1 hour. After this, roll out the dough into thin plates (2 mm), cut into wide strips and dry. Before placing in the mold, such “homemade sheets” need to be boiled in a large amount of water until half cooked.

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

We do not cover the last layer with lasagna sheets, but sprinkle with finely grated cheese.

Place the dish in the oven and bake for 30 minutes at 220 degrees.

Lasagna is ready. Bon appetit!

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

This approach is very beneficial for anyone who is losing weight. There is no 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 benefits.

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

Lasagna is a tasty, aromatic and satisfying dish that has long been loved by our compatriots. It should be noted that the lasagne recipe originated in Italy. But this did not stop our hostesses from subjecting him to various transformations. And rightly so, because meat lasagna is a dish with which you can and should experiment, adding various spices and favorite foods to it. In our article we will talk about how to cook meat lasagna in various variations.

Classic lasagna recipe

For cooking we will need the following products:

• minced meat (preferably pork and beef) - 500 gr.;
• large onion;
• tomato paste - 100 gr.;
• garlic - 1 clove;
• sunflower oil - 20 ml;
• large ripe tomatoes - 2 pcs.;
• carrots - 1 pc.;
• lasagna sheets - 250 gr.;
• Cheddar cheese - 250 gr.;
• pepper, salt, spices for minced meat (dried basil, parsley, oregano, mixed peppers, celery).

For the sauce

• butter - 80-100 gr.;
• nutmeg - 2.5 gr.;
• milk - 600-700 ml;
• flour - 1 tbsp. l.;
• bay leaf - 1 leaf;
• pepper, salt to taste.

Cooking according to recipe

Let's start with the vegetables. Finely chop the onion and garlic. Three carrots on a medium grater. Add sunflower oil to a hot frying pan, add onion and fry it until golden brown. Then add the carrots, mix and leave to cook for another 3-5 minutes. After this, put the minced meat in the pan, mix, reduce the heat and continue to simmer for 10 minutes.

After the specified time has passed, add tomato paste, finely chopped tomatoes, and garlic. Season with pepper, salt and leave to cook for another 7-10 minutes over low heat.

Classic meat lasagna involves preparing Bechamel sauce. Take a frying pan and melt the butter. Add flour, stir and fry until nice golden brown. Don't forget to stir constantly so that there are no lumps.

Boil milk in a saucepan, add nutmeg and bay leaves. Cover with a lid and let steep for 10 minutes. Remove the bay leaf and add the milk to the pan with the flour. Pour in very carefully, stirring constantly so that no lumps form. The sauce should thicken. Finally, bring to a boil and remove from heat. Let's pepper and salt.

We take out the form in which our meat lasagna will be prepared. Lubricate it with vegetable oil. Pour a little bechamel sauce onto the bottom. Place the sheets on top, then the minced meat, pour plenty of sauce on top and sprinkle with grated Cheddar cheese.

Next come the sheets, again the Bechamel sauce and cheese. Meat lasagna, a photo of which is presented in our article, is prepared for 40 minutes at a temperature of 200 degrees until golden brown. After turning off the oven, let the dish sit for 10 minutes and cut into portions.

Enjoy!

Lasagna with mushrooms

Meat lasagna with mushrooms turns out very tasty and aromatic. Try it! So, what do we need to prepare? This:

• lasagna sheets - 150 gr.;
• medium sized onion;
• minced beef - 200 gr.;
• mushrooms (champignons) - 200 gr.;
• tomato paste - 100 gr.;
• Cheddar cheese - 80 gr.;
• garlic - 2 cloves;
• dried basil, pepper, salt;
• milk - 250 gr.;
• flour - 1 tbsp. l.;
• butter - 50 gr.;
• nutmeg - 2.5 g;
• Bay leaf;
• salt.

Let's start cooking

Place a frying pan on the stove and add a little vegetable oil. Finely chop the onion and grate the carrots on a fine grater. Throw the vegetables into the pan and fry them thoroughly. Wash the mushrooms in water and cut into small pieces. When the carrots and onions are fried, add our champignons to them. Simmer for 5-7 minutes.

Pour oil into a separate frying pan and add minced meat. Fry it, add tomato paste, salt, pepper, season with basil and leave to cook over low heat under a closed lid for 45 minutes.

In the meantime, let's move on to the Bechamel sauce. To do this, fry the flour in butter in a saucepan. Boil milk in a saucepan, add nutmeg and bay leaf. Turn off the stove, cover with a lid and let stand for 10 minutes. Remove the bay leaf, put the workpiece on the stove again and bring to a boil. Then gradually introduce flour. Add salt, mix and turn off.

Place lasagne sheets in a baking dish (they should be pre-cooked). Place half of the filling on top. Cover with sheet again. Pour over the sauce. Then lay out the meat filling, sheets and pour the sauce over again. Sprinkle generously with cheese on top. If desired, you can make more layers. It all depends on the baking dish.

Meat lasagna is baked for 40 minutes at a temperature of 200 degrees.

Enjoy!

Meat lasagna with eggplant

For this aromatic and tasty dish we need:

• minced beef - 500 gr.;
• large eggplant;
• onion - 2 heads;
• garlic - 3 cloves;
• ricotta (optionally, non-acidic cottage cheese) - 400 gr.;
• tomatoes in their own juice - 300 gr.;
• mozzarella - 100 gr.;
• parmesan - 150 gr.;
• pepper, salt;
• lasagne sheets - 250-300 gr.;
• Italian herbs.

Cooking according to recipe

Pour boiling water over the lasagne sheets and leave for a while. Wash the eggplant and cut into medium cubes. Finely chop the onion and pass the garlic through a garlic press. Fry vegetables in vegetable oil.

In a separate pan, fry the minced meat for 20 minutes. Then add the tomatoes, season, salt, wait for it to boil and leave to cook for 10 minutes.

Grate Parmesan and mix with ricotta. Place some meat and vegetable filling in the pan, then lasagna sheets. Next - ricotta with cheese (half), again meat and vegetable filling, again sheets, and so on until the products run out. Sprinkle the last layer with grated Parmesan. Bake in the oven for 40 minutes at 190 degrees.

Enjoy your meal!

Lasagne with Taleggio cheese sauce

To prepare this dish we will need:

• minced beef - 250 gr.;
• pasta - 100 gr.;
• parmesan - 100 gr.;
• bulb;
• lasagna sheets - 250-300 g;
• tomatoes in their own juice - 250 gr.;
• sugar, salt, pepper.

For the sauce:

• cream 30% - 1 liter;
• fresh basil - 5 gr.;
• Taleggio cheese - 200 gr.

Let's start cooking

First, boil the lasagna sheets. To prevent them from sticking together, place them in water one by one and add a little vegetable oil. So, add the minced meat into a hot frying pan with oil and fry it for 15 minutes. Finely chop the onion and garlic. Add vegetables to the minced meat, salt, pepper, season, mix and leave to cook over low heat for 10 minutes. Add tomatoes, sugar and simmer for another 7 minutes.

In the meantime, let's prepare the sauce. To do this, add cream to a saucepan and bring it to a boil. Don't forget to stir regularly. Add grated Taleggio cheese. Stir again without leaving the stove. Bring to a boil. Remove from heat, add basil, cover with a lid and leave to brew for 10 minutes.

Place the sheets, minced meat and sauce into the mold. Then we repeat the layers. At the end, sprinkle the dish with grated Parmesan. Meat lasagna is cooked for 20 minutes at 180 degrees.

Enjoy your meal!

DIY lasagna sheets

If you can’t buy ready-made sheets, it doesn’t matter. They can also be prepared at home. To do this, let's take:

• flour - 400 gr.;
• eggs - 5 pcs.;
• salt.

Cooking

Sift the flour and make a hole in the mound. We introduce eggs there. Salt and knead the dough. Roll it into a ball and send it to a warm place for half an hour. Then divide the dough into 9 equal parts and roll each of them into a thin layer. Then, if required by the recipe, boil it.

After this, meat lasagna, the recipe for which we described in detail just above, can be prepared. Sometimes homemade dough turns out even better than the one you can buy.

Conclusion

As you can see, meat lasagna (calorie content, by the way, is 219 kcal per 100 grams of product) is prepared quickly, and the taste is simply amazing. Try one of our recipes and you will discover a piece of real Italy!

Calorie content lasagne sheets is 350 kcal per 100 grams of product.

Lasagne is an Italian dish that looks like a layer cake, with minced meat and sauce between the layers of dough. Lasagne sheets are made from wheat flour.

There are several types of lasagna: meat, seafood, cottage cheese, vegetable and mushroom.

Composition and beneficial properties of lasagna

Lasagna sheets contain useful macro and microelements (calcium, phosphorus, magnesium, potassium, sodium and iron). And also water-soluble vitamins: B1, B2, PP, fat-soluble vitamins: A, E, beta-carotene. The dietary fiber contained in the product helps cleanse the intestines and normalize digestion.
The complex carbohydrates contained in lasagna sheets are well digestible and provide a feeling of fullness for a long time.

Lasagna sheets BZHU 100 grams

B - 12; F - 1.5; U - 72.2; Calories: 350 kcal per 100 grams of lasagna sheets.

What is the glycemic index of lasagna sheets?

The glycemic index of lasagna sheets is 50 units.

Insulin index of lasagne sheets

The insulin index determines how much of the hormone (insulin) enters the human blood as part of food.
The insulin index of lasagna sheets is 40 units.

How to cook lasagna?

Ingredients:

To prepare lasagna you will need minced pork or beef, hard cheese, garlic, onions, tomatoes, carrots, tomato sauce, Italian herbs, vegetable oil, salt, black pepper.

For the sauce: wheat flour, milk, Italian herbs, nutmeg, butter, bay leaf, ground white pepper.

Place onions and carrots in vegetable oil, sauté for five minutes and add minced meat. Then add fresh tomatoes, garlic, tomato sauce and spices. Sauté for 15 minutes over low heat.

For the sauce, boil the milk, add bay leaf and nutmeg. Let it brew.
Pass the wheat flour in the butter, stirring constantly, for 5 minutes. Pour in the milk (take out the bay leaf), stirring constantly. Add white pepper and salt, heat until almost boiling, remove from heat.

Grease the bottom of the baking container with oil. Place lasagna sheets on the bottom. Place a layer of minced meat, pour over the sauce and add a little grated cheese. Lay out the remaining layers the same way.
Place in the oven at 190C for 30 minutes.