Light Beef Lasagna

I have posted a lasagna recipe before, my readers liked it, and were asking for a lighter version. The version I’m sharing today is light but scrumptious.

Some hesitate when using uncooked lasagna sheets, but using the method I’m sharing in this post and video, the uncooked lasagna sheets well be perfectly cooked.

beef lasagna 8 I get all excited when readers try my recipes, and I’d like you to also experiment with my recipes, for example, there are herbs and spices which I’m not fond of but you might like, so try using them in my recipes and let me know how it turned out.

beef lasagna 3 I’ve used Parmesan cheese in this recipe, but you can use any low fat cheese, as long as you keep it to 1/4 cup. Be creative and use the cheese you and your family like.

beef lasagna 1 Why don’t you try this recipe out and let me know what you think, even better why not take a picture and share it in my Cooksnaps widget at the bottom of the page?

Light Beef Lasagna
Serves 6. 424 calories per serving.

For the beef sauce:

400gm ground beef

1 chopped onion

1 chopped tomato

2 cloves garlic thinly sliced

2 tablespoons olive oil

1 cube chicken bouillon (low sodium)

5 tablespoon tomato paste

3 cups boiling water

Black pepper

Salt to taste

1/2 teaspoon dried thyme or oregano

For the white Sauce:

 3 cups low fat cold milk

6 tablespoons all purpose flour

4 tablespoons butter

Salt to taste

Black pepper

6 lasagna sheets

1/4 cup parmesan cheese grated

Making the beef sauce:

– In a hot pan, add the olive oil, and onion. Stir until translucent, then add the garlic and stir for 1 minute.

– Add the beef and stir until the beef is half cooked. Add the tomatoes and stir for 3 minutes then add the tomato paste.

– Season with black pepper, thyme, and add the chicken bouillon. Stir to combine.

– Add the boiling water and let it cook until the beef is done and the sauce is reduced a bit.

*Check if the sauce needs salt, usually the chicken bouillon takes care of it.

Making the white sauce:

– In a hot pan add the butter, when it melts add the flour and stir for a minute.

– Add the milk and stir or whisk to avoid creating lumps. When the sauce get thicker, season it with salt and pepper.

*My method is to pour the cold milk all at ones on the butter and flour mixture, then stir and I never get lumps.

 Assembling the lasagna:

Preheat oven to 180C/350F.

– In a baking tray (I used non-stick), Pour 3/4 cup from the beef sauce, then add around 1/2 a cup from the white sauce. Place a layer of Lasagna sheet on top.

– Repeat the first step but this time increase the amount of the beef sauce and the white sauce, and then place another layer of lasagna sheet on top.

– Let the last layer be the beef sauce, then the white sauce. Sprinkle Parmesan cheese on top and bake for 25 – 30 minutes.