Light tomato and mozzarella lasagna are very simple in both ingredients and process; tasty but light, they are a valid alternative to the richer and more succulent traditional lasagna.
Simple tomato sauce and light mozzarella: the water released by the mozzarella during cooking will make our lasagna soft without adding béchamel. Soft inside but crunchy on the surface and edges, a simple and light delight.
Ready in half an hour!
Tomato and mozzarella lasagna constitute a one-dish meal as they concentrate the characteristics that distinguish a balanced meal in a single course.
! tip “a sugar zero” style
The light lasagna allows you to adhere to the portion sizes of your diet plan:
• weigh the pasta sheet corresponding to your portion size;
• weigh the filling corresponding to your portion size;
distribute your filling among your pasta sheets.
And if you have guests, you can provide a more abundant filling for them.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- lasagna sheets (portion size according to diet plan)
- tomato sauce (homemade)
- light mozzarella (portion size according to diet plan)
- to taste grated cheese (cacio cavallo or grana or parmesan)
- 1 pinch mixed peppercorns (with grinder)
- to taste oregano
Suggested Tools
- 1 Baking dish or a baking pan
Preparation
Prepare plenty of tomato sauce.
Remove the light mozzarella from its liquid:
• drain;
• cut into pieces;
• let it drain in a colander.Prepare a baking dish or pan.
Spread a generous layer of tomato sauce on the bottom of the baking dish or pan.
Start layering the lasagna:
• lasagna sheet;
• tomato sauce;
• light mozzarella;
• tomato sauce;
and continue until the last layer of lasagna sheet.Finish on top with:
• a bit of light mozzarella;
• a generous layer of tomato sauce;
• a sprinkle of grated cheese;
• pepper;
• oregano.Briefly preheat the oven.
Bake at 350° F for 15 minutes in a convection oven until you get a crispy crust on the surface.Plate.
Your light tomato and mozzarella lasagna are ready.
Enjoy your meal!
Tips
! tip “a sugar zero” style
The light lasagna allows you to adhere to the portion sizes of your diet plan:
• weigh the pasta sheet corresponding to your portion size;
• weigh the filling corresponding to your portion size;
distribute your filling among your pasta sheets.
And if you have guests, you can provide a more abundant filling for them.
How to reheat lasagna
If you prepare the lasagna in advance or have leftovers, you can reheat them in the oven.
My trick, to prevent the lasagna surface from drying out when reheating in the oven, is to spread a few tablespoons of tomato sauce on the surface before reheating.
FAQ (Questions and Answers)
Which lasagna sheet?
I used the fresh pasta lasagna found in the refrigerated section that does not require pre-cooking.
Ingredients: durum wheat semolina and water, without eggs.
I am often asked for the brand of the eggless fresh lasagna pasta: I usually find divella, maffei, and ca’ bianca MD [no sponsorship].
Alternatively, you can use the fresh egg lasagna quick sheet, which seems to have good glycemic responses.
In any case, verify personally.How to store leftover lasagna sheets?
You can store leftover lasagna sheets in the freezer wrapped in plastic wrap or inside a freezer bag.
When you are ready to use them, take them out of the freezer, wait for them to become soft, and proceed with the filling.
