When starting a diet, the masses are usually the first to be eliminated from the menu. However, you can enjoy the taste of a good lasagna with no guilty conscience - not on the scale. Replacing the cheese for ricotta cream, you reduce by 50% the amount of calories recipe and prepares a dish with up to 70% less fat.
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ricotta lasagna recipe
- 2 tablespoons (soup) of wheat flour
- 1 and 1/2 cup (tea) skim milk
- 300g ricotta light cream
- grated nutmeg and salt to taste
- 1 tablespoon (soup) of oil
- 2 garlic cloves
- 6 chopped tomatoes with skin and seeds
- Oregano and salt to taste
- 80g instant dry green dough for lasagna
- 150g sliced ham, fat cover
- 2 tablespoons () of grated Parmesan cheese
How to prepare
In a saucepan, combine the flour and milk and cook over low heat, stirring until the mixture starts to thicken.
Add the ricotta cream and season with nutmeg and salt, if deemed necessary.
Heat oil, brown the garlic, add the chopped tomatoes and saute.
Season the sauce with salt and oregano, cover the pan and cook over low heat for 20 minutes, until the tomatoes desmancharem.
how to mount
Cover the bottom of a rectangular refractory ricotta with a cream layer, a pasta, tomato sauce and ham. Then go alternating the ingredients again.
Finish with a ricotta cream bed and parmesan cheese.
Cover with foil refractory.
Mild to moderate oven (180 ° C) preheated for about 20 minutes or until boiling lasagna. Remove foil and bake for 15 minutes or until surface browning start.
Yield: 6 parts
* Recipe courtesy brand Polenghi