Gran Magro Lasagna
Gran Magro Lasagna is the lighter, healthier twist on a classic Italian favorite. Perfect for those who want to enjoy a rich and comforting dish without the extra calories, this version features lean ingredients without compromising on flavor. Ideal for Sunday lunch or a cozy dinner with friends, it’s a creamy, satisfying hug on a plate — guilt-free!
Ingredients
(serves 4)
For the lean meat sauce:
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400 g (14 oz) lean ground turkey or chicken
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1 small onion
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1 carrot
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1 celery stalk
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400 g (14 oz) tomato passata
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2 tablespoons extra virgin olive oil
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Salt and pepper to taste
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A few fresh basil leaves (optional)
For the light béchamel sauce:
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500 ml (2 cups) skimmed milk
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40 g (1.5 oz) flour
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30 g (1 oz) extra virgin olive oil
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Nutmeg to taste
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Salt to taste
Other ingredients:
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250 g (9 oz) lasagna sheets (preferably whole wheat or fresh egg pasta)
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100 g (3.5 oz) light mozzarella or low-fat cottage cheese
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30 g (1 oz) grated Parmesan cheese
Preparation
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Prepare the lean meat sauce:
In a saucepan, sauté the chopped onion, carrot, and celery in olive oil. Add the ground meat and brown well. Pour in the tomato passata, season with salt and pepper, add basil if desired, and let it simmer gently for about 30 minutes. -
Make the light béchamel sauce:
In a pot, heat the olive oil and stir in the flour to form a smooth paste. Gradually add the warm milk, whisking continuously to prevent lumps. Season with salt and a pinch of nutmeg. Cook until the sauce thickens and becomes smooth. -
Assemble the lasagna:
Spread a thin layer of meat sauce and béchamel on the bottom of a baking dish. Add a layer of lasagna sheets, then more meat sauce, béchamel, and a bit of mozzarella. Repeat until all ingredients are used, finishing with béchamel, mozzarella, and a sprinkle of Parmesan on top. -
Bake:
Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, until the top is golden and bubbling. Let rest for 10 minutes before serving.
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