Low-carb lasagna, the most delicious light idea – Italian Cuisine

Low-carb lasagna, the most delicious light idea

If you are looking for the perfect recipe for error-free low-carb lasagna, you are in the right place. Here are the secrets and the perfect recipe for eating a light and delicious lasagna.

Low-carb lasagna: pasta

In the recipe you will find instructions for preparing the right pasta for light lasagna. But remember that in order for lasagna to be really low carb, you need to respect the indicated doses and roll out the dough very thin. This same dough can be used to prepare some light noodles to blanch in salted water and simply season with a sauce of fresh tomatoes and olive oil.

Low-carb lasagna: meat sauce

A light ragù is a ragù a low fat. As you will see in the recipe below, we will use veal to replace the classic ground beef and pork, but if you struggle to find it, you can also use selected ground beef, the same that is used to make tartare.

The recipe for low-carb lasagna

For the low-carb lasagna recipe, cut 500 g of veal rump into very small pieces with a knife. Jump in
a pan for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. To add
a splash of white wine and put out the fire. Peel and finely chop two shallots. Sauté them in a pan
with a spoonful of oil; add 2 cups of passata, a pinch of salt and a sprig of rosemary and cook
for 8-10 minutes. Drain the meat from the liquid released and mix it with the passata.

For the dough: mix 1 cup of flour with 4 egg yolks and an egg to obtain a uniform dough. Cover with
plastic wrap and let stand for about 30 minutes. Spread it in thin sheets and cut it into rectangles of a size similar to that of the pan you will use. Cook the sheets by immersing them for half a minute in salted boiling water. Drain them and put them on a cloth spread on the work surface.

For the bechamel: mix 2 1/2 tablespoons of oil with ½ cup of cornstarch and 1/3 cup of milk; 2 glasses of milk in a pot with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch,
mixing with a whisk. Bring to a boil, stirring constantly with the whisk and cook for about 2
minutes until the béchamel sauce has thickened.

For the lasagna: spread a spoonful of bechamel on the bottom of a baking sheet, then cover with a layer of pasta. Cut and use strips of dough to cover any holes. Start preparing the layers by covering each sheet with 2 tablespoons of béchamel sauce, the ragù and the grated Parmesan. Proceed for 5 layers and finish with béchamel sauce, ragù and plenty of Parmigiano Reggiano. Cook the lasagna at 200 degrees for about 30-35 minutes.

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