Diet Recipe Bolognese Lasagna.
How many times have we restrained ourselves from enjoying this fantastic dish for fear of not adhering to our diet? Today we won’t do that anymore, and we can indulge in a little treat.
With this recipe, we won’t exceed 400 calories per serving, add a nice big salad, and have a complete meal.
It’s made like the usual Bolognese lasagna but with less fat while preserving the flavor we’re used to.
We won’t leave the table feeling heavy and bloated but ready to tackle the day.
If you want, you can add Parmesan separately, and it’s not included in the calorie count.
You will find both the traditional cooking method and the Bimby method here.

Enjoy!

Difficulty: Very easy
Cost: Medium
Rest time: 5 Minutes
Preparation time: 40 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

574.32 Kcal

calories per serving

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Energy 574.32 (Kcal)
Carbohydrates 61.69 (g) of which sugars 11.51 (g)
Proteins 31.58 (g)
Fat 22.80 (g) of which saturated 5.27 (g)of which unsaturated 5.63 (g)
Fibers 5.22 (g)
Sodium 1,439.16 (mg)

Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the ragù

3 oz celery
3 oz carrot
5.3 oz onion
2 tbsp extra virgin olive oil
14 oz ground meat (extra lean)
3 tbsp red wine
4.2 cups tomato purée
1 leaf bay leaf
2 cups skim milk
1 tsp salt
2 tsp butter
6 tbsp flour (or FiberPasta)
Half tsp salt
to taste pepper
to taste nutmeg
7 oz smoked cheese
14 oz egg lasagna (dried or 21 oz fresh)

Tools

here’s what we need

2 Pots or Bimby
Baking pan (medium size) rectangular
Parchment paper
Oven
Knife

Preparation: Diet Recipe Bolognese Lasagna

Traditional cooking method

Let’s prepare the ragù:
Peel the onion, celery, and carrot.
Finely chop them with a knife, and transfer them to a pot or non-stick pan with the olive oil.
Sauté for about 3 minutes, stirring occasionally.
Add the minced lean beef and a bay leaf. Stir and let it brown until the meat changes color.
At this point, deglaze with the wine, and let the alcohol evaporate while stirring.
Pour the tomato purée, a small pinch of salt, and let it cook with a splatter guard on low heat for about 30 minutes.
Let’s prepare the diet béchamel: It will have a slightly different procedure than the usual béchamel.
Melt the butter with 4 tablespoons of the milk on hand, add the flour, and stir vigorously until the Roux is formed, meaning until the mixture has the consistency of an ointment.
Gradually add the remaining milk, stirring with a whisk. Finish with salt, nutmeg, and pepper.
Once the diet béchamel has thickened, immediately turn off the heat.
Keep it warm until needed.
Finely chop the smoked cheese.
Now skip the Bimby procedure and move directly to the following step where we will assemble the lasagna.
Cut the smoked cheese into coarse pieces, transfer it into the bowl, and chop for 20 sec speed 5.
Gather with the spatula, and if necessary, repeat the operation until it’s completely chopped.
Set it aside in a bowl, and without washing the bowl, proceed with the recipe.
Put the milk, butter, flour, salt, pepper, and nutmeg in the bowl, cook: 7 min/194°F/speed 4.
Transfer the béchamel to a bowl, cover it, and set it aside, then proceed with the ragù.
Put the celery, carrot, onion, and oil in the bowl, chop: 5 sec/speed 7. Gather at the bottom with the spatula.
Sauté: 10 min/248°F/speed 1, without measuring cup.
Add the meat, sauté: 5 min/248°F/reverse/speed spoon, without measuring cup, stirring occasionally with the spatula.
Add the wine and let it evaporate: 5 min/Varoma/reverse/speed spoon, without measuring cup.
Add the tomato purée, bay leaf, and season with salt, cook with the basket instead of the measuring cup: 25 min/212°F/reverse/speed spoon, stirring occasionally.
Preheat the oven to 356°F
Set aside 3 ladles of béchamel, then distribute one ladle of ragù and one of béchamel on the bottom of a baking dish, spread out, and place a first layer of lasagna,
a little smoked cheese. Repeat the process until you still have lasagna and smoked cheese.
Finish with a layer of ragù and béchamel.
Do not use the béchamel we set aside now.
Cover the baking dish with a sheet of parchment paper and then one of aluminum foil, and bake at 356°F for about 20 minutes.
After the time has passed, test the lasagna with a toothpick; if it goes in easily, they are cooked, otherwise continue cooking for a few more minutes.
At the end of cooking, take the lasagna out of the oven, remove the parchment paper, and distribute the béchamel we had set aside on top, return to the turned-off oven until ready to serve.
Here are our diet recipe Bolognese lasagna ready, with traditional cooking and…
With Bimby.