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 is useful Lasagna, cheese, frozen, cooked

• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, 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, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins 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, promotes the absorption of iron. Deficiency leads to friable 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, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Viva, Italia or cook one of the most recognizable dishes of the passionate country - lasagna with minced meat and bechamel sauce. I offer one of the most classic recipes, although each region and each hostess has its own secrets and cooking methods.

It seems to some that this is essentially naval pasta, only with which you also need to mess around, but this is not so. The result of the efforts is a dish that is perfectly balanced in terms of flavor, which is not only divine, but also satisfying. Lasagna can be made for the holidays and for a simple dinner.

For meat sauce:

- 700-800 g of minced meat,
- 1 onion and 1 carrot,
- 1 tomato (remove the skin and puree),
- 2-3 tablespoons tomato paste.

For the bechamel sauce:

- 100 g butter,
- 100 g flour,
- 1 liter of milk,
- nutmeg and salt to taste.

Additionally:

- 150 g of cheese,
- 1 pack of lasagne pasta.

The only thing I personally hate cooking this dish for and what is the most difficult thing is washing an incredible number of dishes. To be honest, I hate washing all those pots and pans, and after lasagna I have to do it. But its taste, the result of all efforts is worth it.

Another plus of lasagna is that the workpiece can be made in advance and frozen as a semi-finished product. On the right day, get it, defrost a little and bake. This saves a lot of time.

First thing prepare bechamel sauce. We take a saucepan, heat the butter in it, then pour in the flour, mix immediately and pour in a little bit of milk, stirring again.

We add milk gradually, especially the first part (about a glass), so that hated lumps do not form. Pour a little bit, stirring until smooth, and as soon as the mass has become completely liquid, you can completely pour the rest of the milk. We first set the fire on the stove to the maximum to warm it up faster, and then reduce it to medium and boil the bechamel until it thickens. It is important not to leave it anywhere and interfere, so that it does not burn to the bottom and does not begin to crumple.

As soon as it began to thicken, then turn off the fire, salt and nutmeg to taste.

Now you can start stoking the oven, as the meat filling is cooked quickly. We heat up to 180 degrees.

For meat sauce: fry the onions and carrots chopped into cubes, then add the minced meat. Bring to half-cooked, salt, pepper.

Add pureed tomato and a couple of tablespoons of tomato paste.

Cheese just grate on a coarse grater. You can take mozzarella balls and cut into circles.

We begin to fill out the form for baking. Bottom - a layer of pasta, then ½ of the meat filling and pour ½ of the béchamel sauce. Sprinkle with grated cheese, again pasta sheets, again minced meat and sauce. Sprinkle with cheese and set to bake for 20-30 minutes. Readiness is determined simply by the cheese - as soon as it becomes ruddy and beautiful, then it's ready.

Before you eat lasagna, it is better to let it stand for a while so that the filling is not liquid, otherwise it will be inconvenient to cut and lay out. And if you want to eat too much and don’t care about aesthetics, that is, you can immediately.

calories homemade lasagna with minced meat and bechamel is about 193 kcal per 100 grams (BJU: 8.5-12.9-11.4).

Bon appetit!

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Lasagna is an easy-to-cook pasta made with minced meat, mushrooms, vegetables, grated cheese and meat sauce. The dough is made from durum wheat and is now available in almost all supermarkets, along with pasta.

If you are looking for low-calorie food, then it is best to stop eating lasagna. Most recipes for this dish use meat and cheese, so it is high in fat and calories. However, home-cooked lasagna may not be as high in calories, the main thing is not to use fatty meat (or completely abandon it) and limit the amount of cheese.

The calorie content of lasagne depends on the ingredients of the preparation. The classic recipe for lasagna with meat sauce includes (per 100 g):

Calorie content of lasagna with meat (per 100 g):

Calorie content or energy value- this is the amount of energy that accumulates in the human body due to food and is consumed due to physical activity. The unit of measurement is the kilocalorie (the amount of energy required to raise one kilogram of water by one degree Celsius). However, a kilocalorie is often referred to simply as a calorie. Therefore, when we say calorie, in most cases we mean kilocalorie. It has the designation - kcal.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

Chemical composition- the content of macroelements and microelements in the product.

vitamins- organic compounds necessary in small quantities to sustain human life. Their deficiency can have adverse effects on the health of the body. Vitamins are found in food in small quantities, so to get all the vitamins that a person needs, you need to diversify food groups and types.

Lasagna is a tasty, fragrant and hearty dish that our compatriots have long loved. It should be noted that the lasagna 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 by adding various spices and favorite foods to it. In our article we will talk about how to cook meat lasagna in various variations.

Classic climbing recipe

For cooking, we will need the following products:

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

For sauce

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

Recipe

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

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

Classic meat lasagna involves the preparation of Bechamel sauce. Take a frying pan and melt the butter. Add flour, stir and fry until golden brown. Do not forget to stir constantly so that there are no lumps.

Boil milk in a saucepan, add nutmeg and parsley. Cover with a lid and let steep for 10 minutes. Remove the bay leaf and add milk to the pan with 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 some bechamel sauce on the bottom. Lay the sheets on top, then the minced meat, pour plenty of sauce and sprinkle with grated Cheddar cheese.

This is followed by sheets, again Bechamel sauce and cheese. Meat lasagna is being prepared, the photo of which is presented in our article, 40 minutes at a temperature of 200 degrees until golden brown. After turning off the oven, let the dish brew for 10 minutes and cut into portioned pieces.

Enjoy!

Lasagna with mushrooms

Meat lasagna with mushrooms is very tasty and fragrant. Try it! So what do we need to prepare? This is:

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

Let's start cooking

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

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

In the meantime, let's get on with 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 back on the stove and bring to a boil. Then gradually add flour. Salt, mix and turn off.

In a baking dish we place climbing sheets (they should be pre-boiled). Spread half of the filling on top. Cover again with a sheet. Drizzle with sauce. Then lay out the meat filling, sheets and again pour the sauce. Sprinkle generously with cheese on top. You can add more layers if you wish. 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 fragrant and tasty dish we need:

• ground beef - 500 gr.;
• large eggplant;
• onions - 2 heads;
• garlic - 3 cloves;
• ricotta (as an option, non-acidic cottage cheese) - 400 gr.;
• tomatoes in their own juice - 300 gr.;
• mozzarella - 100 gr.;
• parmesan - 150 gr.;
• pepper, salt;
• sheets for lasagna - 250-300 gr.;
• Italian herbs.

Recipe

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

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

Grate the parmesan and mix with the ricotta. We put a little meat and vegetable filling in the form, then sheets for lasagna. Next - ricotta with cheese (half), meat and vegetable filling again, sheets again, and so on until the puffs 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 need:

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

For sauce:

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

Let's start cooking

First, let's boil the lasagne sheets. So that they do not stick together, put them in water one by one and add a little vegetable oil. So, in a hot frying pan with oil, add minced meat and fry it for 15 minutes. Finely chop the onion and garlic. Add vegetables to minced meat, salt, pepper, season, mix and leave to cook over low heat for 10 minutes. We introduce tomatoes, sugar and simmer for another 7 minutes.

In the meantime, let's prepare the sauce. To do this, add the cream to the 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 the heat, add the basil, cover with a lid and let it brew for 10 minutes.

Put the sheets, minced meat and sauce into the form. Then the layers are repeated. 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, take:

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

Cooking

Sift the flour and make a notch in the hill. We put the eggs in there. Salt and knead the dough. We roll it into a ball and send it to a warm place for half an hour. Then we divide the dough into 9 equal parts and roll each of them into a thin layer. Then, if necessary according to the recipe, boil.

After this, meat lasagna, the recipe for which we described in detail a little higher, can be prepared. Sometimes homemade dough is even better than the one you can buy.

Conclusion

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

I think that you have already ceased to be surprised that I post recipes on the 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 the period of 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 right. Only we will cheat a little, and our lasagna will be low-calorie, but amazingly tasty.

Lasagna comes 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 need:

• minced chicken -600 grams (it is better to cook it yourself from the breast);
• fresh champignons - 400 grams;
• Bulgarian pepper -150 grams;
• cherry tomatoes - 200 grams (you can take regular ones);
• sour cream (10-15%) - 250 grams;
• fat-free kefir - 400 grams;
• onion -100 grams;
• hard cheese - 40 grams;
• sheets for lasagna (manufacturer Barilla, Italy) - 9 pcs.
• Parsley and cilantro

low calorie lasagna recipe

First, prepare the filling for the lasagna. To do this, fry the minced meat until half cooked.

Separately, fry the onion, mushrooms and bell pepper until half cooked.

We combine the prepared minced meat with vegetables, let cool.

Now let's prepare the lasagna sauce. The classic recipe uses bechamel sauce. It is fatty and very high-calorie due to the use of butter. The sauce that we will prepare will be devoid of these shortcomings.

To prepare a light sauce for lasagna, mix sour cream, kefir, finely chopped greens, add salt, ground pepper, spices (suneli hops, coriander, oregano). Lasagna sauce is ready.

Now let's start assembling the dish.

Lay the prepared lasagne sheets in the bottom of the lasagna dish. In my case, 3 sheets are enough. Barilla makes lasagna sheets that don't need to be pre-boiled, making the recipe and cooking time a breeze.

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 for 1 hour in the refrigerator. After that, the dough is rolled into thin plates (2 mm), cut into wide strips and dried. Before laying in a mold, such “homemade sheets” must be boiled in a large amount of water until half cooked.

Put the minced meat with vegetables, tomatoes on the lasagna sheets and pour the first layer with the prepared sauce. The operation is repeated 3 times.

We do not close the last layer with lasagne sheets, but sprinkle with grated cheese on a fine grater.

We send the dish to the oven and bake for 30 minutes at a temperature of 220 degrees.

The lasagna is ready. Bon appetit!

Friends, pay attention to how we have facilitated the recipe for making lasagna. Instead of minced pork and beef, we took chicken, instead of 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. You don’t 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 wins.

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