High Protein Healthy Lasagna

54 mins
Serves 1
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Directions

  1. 1In a blender cup, add low fat cottage cheese, low fat cream cheese, grated parmesan, low fat milk, Italian herbs and garlic powder. Blend till smooth.
  2. 2In a blender cup, add low fat cottage cheese, low fat cream cheese, grated parmesan, low fat milk, Italian herbs and garlic powder. Blend till smooth.
  3. 3In a blender cup, add low fat cottage cheese, low fat cream cheese, grated parmesan, low fat milk, Italian herbs and garlic powder. Blend till smooth.
  4. 4Get a pan on medium heat, add chopped onions and carrot with salt and pepper and tomato paste. Cook for five minutes.
  5. 5Get a pan on medium heat, add chopped onions and carrot with salt and pepper and tomato paste. Cook for five minutes.
  6. 6Get a pan on medium heat, add chopped onions and carrot with salt and pepper and tomato paste. Cook for five minutes.
  7. 7Add lean ground beef with smoked paprika. Break it up and cook for another five minutes.
  8. 8Add lean ground beef with smoked paprika. Break it up and cook for another five minutes.
  9. 9Add lean ground beef with smoked paprika. Break it up and cook for another five minutes.
  10. 10Add beef stock and a can of chopped tomatoes with garlic powder, Italian herbs and salt. Give it a good mix. Add fresh basil, then cover and simmer on low heat for 10 minutes.
  11. 11Add beef stock and a can of chopped tomatoes with garlic powder, Italian herbs and salt. Give it a good mix. Add fresh basil, then cover and simmer on low heat for 10 minutes.
  12. 12Add beef stock and a can of chopped tomatoes with garlic powder, Italian herbs and salt. Give it a good mix. Add fresh basil, then cover and simmer on low heat for 10 minutes.
  13. 13Add a layer of the meat, followed by lasagna sheets, the béchamel sauce and repeat this process two more times.
  14. 14Add a layer of the meat, followed by lasagna sheets, the béchamel sauce and repeat this process two more times.
  15. 15Add a layer of the meat, followed by lasagna sheets, the béchamel sauce and repeat this process two more times.
  16. 16Finish off with 70-80g of light mozzarella, then bake in the oven for 30 minutes.
  17. 17Finish off with 70-80g of light mozzarella, then bake in the oven for 30 minutes.
  18. 18Finish off with 70-80g of light mozzarella, then bake in the oven for 30 minutes.

Ingredients

  • 200 g cottage cheese
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 200 g cream cheese
  • 200 g cream cheese
  • 200 g cream cheese
  • 30 g parmesan
  • 30 g parmesan
  • 30 g parmesan
  • 60 ml low fat milk
  • 60 ml low fat milk
  • 60 ml low fat milk
  • 1 tsp Italian herbs
  • 1 tsp Italian herbs
  • 1 tsp Italian herbs
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 0 diced onion
  • 0 diced onion
  • 0 diced onion
  • 0 carrot
  • 0 carrot
  • 0 carrot
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 50 g tomato paste
  • 50 g tomato paste
  • 50 g tomato paste
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 0 smoked paprika
  • 0 smoked paprika
  • 0 smoked paprika
  • 140 ml beef stock
  • 140 ml beef stock
  • 140 ml beef stock
  • 1 can chopped tomatoes
  • 1 can chopped tomatoes
  • 1 can chopped tomatoes
  • 0 basil
  • 0 basil
  • 0 basil
  • 70 g light mozzarella
  • 70 g light mozzarella
  • 70 g light mozzarella
  • 0 lasagna sheets
  • 0 lasagna sheets
  • 0 lasagna sheets

Equipment

blenderpanoven