Lasagna with chicken - 2 recipes with photos (with chicken breast and minced meat)

Recipe for low-calorie lasagna with chicken fillet and champignons with step-by-step cooking photos. Not long ago I published a recipe for low-calorie lasagna, this time the base remained the same, only the filling for the lasagna changed - chicken fillet and champignons. As a sauce for lasagna, I use a mixture of sour cream and kefir with spices; as a result, the lasagna turns out to be very tender, but not as high in calories as when using the classic lasagna sauce - bechamel. The calorie content of one serving of lasagna (325 grams) is 389 kcal, the cost of a serving is 58 rubles. Chemical composition of one serving of lasagna with chicken and mushrooms: proteins - 32 grams; fats - 15 grams; carbohydrates - 30 grams.

Lasagna for losing weight.

Per 100 grams - 124.87 kcal.
Used - 8. 19/3. 81/14. 55? Ingredients:

• - Minced chicken - 600 g (preferably from the breast yourself);
• — Fresh champignons — 400 gr;
• — Bell pepper — 150 gr;.
• — Cherry tomatoes — 200 g (you can take regular ones);
• — Sour cream (10-15%) — 250 gr;.
• — Low-fat kefir — 400 g;.
• - Onions - 100 gr;
• — Hard cheese — 40 g;
• — Lasagna sheets (manufacturer Barilla, Italy) — 9 pcs.
• — Parsley and cilantro to taste.

Preparation: 1. First, we will prepare the filling for the lasagna. To do this, fry the minced meat until half cooked. Separately, fry the onions, mushrooms and bell peppers until half cooked. Combine the prepared minced meat with vegetables and let cool. Now let's prepare the lasagna sauce. The sauce that we prepare will be devoid of these shortcomings. To prepare a lightweight sauce for lasagna, mix sour cream, kefir, finely chopped herbs, add salt, ground pepper, spices (hops - suneli, coriander, oregano. 2. The lasagna sauce is ready. Now let's start assembling the dish. Place the prepared lasagna molds on the bottom Lay out the lasagna sheets. In my case, 3 sheets are enough. The Barilla company produces lasagne sheets that do not need to be boiled first, which greatly simplifies the recipe and preparation time. In the event that you cannot find ready-made lasagna sheets, you can prepare them yourself. 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 this, roll out the dough into thin plates (2 mm) , cut into wide strips and dry. Before placing in the mold, such “Homemade Sheets” need to be boiled in a large amount of water until half cooked (about 2 minutes. Place minced meat with vegetables, tomatoes on the lasagna sheets and pour the prepared sauce over the first layer. 3. Repeat the operation 3 times. We do not cover the last layer with lasagna sheets, but sprinkle with finely grated cheese. Place the dish in the oven and bake for 30 minutes at 220 degrees. Bon appetit!

How to make homemade lasagne sheets with your own hands

But what to do if there are no ready-made lasagne sheets in the store? In this case, we will learn how to cook them ourselves, then certainly nothing will stop us from delighting our family and friends with a great Italian appetizer at any time!

Dough ingredients

• Premium wheat flour - 3 tbsp. (approximately 0.5 kg);
• Eggs - 2 pcs.;
• Cold water - 1 tbsp.;
• Vegetable oil - 1 tbsp.

How to bake sheets for dietary lasagna with your own hands

• Sift the flour and collect it in a slide.
• As a rule, at this stage, all culinary recipes drawn from other sources unanimously recommend pouring water and oil into the center of the slide, breaking eggs, and then kneading the dough from all this. However, if you do not possess this virtuoso skill, then you can do exactly the opposite.

This approach is understandable: even if you always buy the same brand of flour, there is still a chance that this time its quality will be slightly different. Therefore, you can easily mix water, eggs, oil, salt and simply add flour to them (as much as needed).

• The dough must be thoroughly kneaded, so we continue to knead until the dense but elastic dough does not lag behind the hands.
• Now he needs to “rest” in a cool place. To do this, wrap the dough mixture in cling film and place it in the refrigerator.
• Divide the “rested” dough into portions and roll out thinly (no more than 2 mm in thickness).
• We cut the finished sheets so that they fit comfortably in your form and let them dry.

Before using directly, boil the lasagna sheets until half cooked.

Dietary lasagna with minced chicken

To prepare, you need to peel and finely chop a medium-sized onion, grate one carrot, and squeeze out a clove of garlic, fry it all in vegetable oil for 5-7 minutes.

Then add 300 grams of minced chicken. Mix all ingredients and add 30 grams of tomato paste, salt and pepper to taste. Simmer the minced meat for 10 minutes. After which you need to prepare the sauce, for this you need to take a saucepan, put 130 grams of margarine and 100 grams of flour in it, melt it all until smooth.

When the mixture is homogeneous, add 200 grams of milk, 5 grams of nutmeg, stir and bring to a boil. Grease a baking dish with butter, lay out the dough in layers, then the minced meat, pour over the sauce and sprinkle with cheese. Bake for 40 minutes at 180 degrees.

Dietary vegetable lasagna

Even vegetarians can afford this lasagna. It is tasty and aromatic, and most importantly, low in calories. To prepare, pour 30 grams of cashew nuts into a glass of cold water and leave for 2 hours. Then add a pinch of salt, place the nuts and water in a blender, and blend everything until smooth. 150 grams of zucchini, rinsed, dried and cut into thin longitudinal slices. Do the same with 150 grams of eggplant. Grease the bottom of the baking dish with a small amount of tomato paste. Then put a sheet of lasagne, zucchini, nut sauce, again a sheet of lasagna, eggplant, nut sauce. Then cover everything with foil and bake for 40 minutes at 180 degrees.

How to prepare the dish “Diet lasagna with chicken”

1. Fry the chopped fillet and sprinkle with salt and pepper.
2. Fry carrots, mushrooms, onions and tomatoes. Add salt and mix.
3. Combine chicken and vegetables and let cool.
4. Prepare the sauce: kefir, sour cream, garlic pressed through a press. Mix and add salt.
5. Assemble the lasagna. Place 2 sheets in the pan, fillet on them, followed by vegetables and mushrooms and pour over the sauce.
6. Repeat (sheets, fillet, vegetables with mushrooms, sauce, leaves, fillet, vegetables with mushrooms, sauce).
7. Sprinkle with grated cheese and place in the oven for 30 minutes.

Bon appetit!

Ingredients for the “Diet Lasagna” recipe:

• Lasagna sheets - 110 gr.
• Chicken fillet - 300 gr.
• Champignons - 170 gr.
• Carrots - 70 gr.
• Onion - 1 pc.
• Kefir 1% - 300 ml.
• Sour cream - 1 tbsp.
• Garlic - 2 teeth.
• Tomatoes - 3 pcs.
• Cheese - 30 gr.
• Ground black pepper - 3 gr.
• Salt - 4 gr. Number of servings: 6

Cabbage lasagna: the perfect dinner!

Ingredients:

• Cabbage - 900 g
• Beef - 500 g (grind into minced meat)
• Carrots - 1 pc.
• Onion - 1 pc.
• Rye flour - 2 tbsp. l
• Cheese - 120 g (we use mozzarella)
• Water – 350 ml (broth)
• Nutmeg - to taste
• Olive oil - 2 tbsp. l.
• Garlic – 7 g
• Salt, pepper - to taste
• Mustard (sweet, grain) - 1 tbsp. l

Preparation:

Boil the cabbage or cook in the microwave until soft. Cut the stalk and separate the top leaves. Cut the inner (small) cooked leaves into small cubes.

Peel carrots, onions and garlic, chop, fry in 1 tbsp. l oil for about 3 minutes. Grind the beef into minced meat. Add ground beef (or other lean) minced meat to the fried vegetables and cook over high heat, breaking up any lumps of meat. Add sweet mustard (optional; mustard tenderizes ground beef). And then cook the cabbage pieces, stirring, for 3-4 minutes. Remove from stove. Add half the grated cheese and a couple tablespoons of vegetable broth/water. Mix.

Heat 2 tbsp in a gravy boat. l. olive oil (not to a boil!), add rye flour, immediately stir vigorously with a spatula, add a little salt. And gradually introduce water/broth in small portions and remember to stir constantly! Add a pinch of ground nutmeg. Remove sauce from heat. The sauce should be a little runny (this will be compensated for when baking).

Line a baking dish with parchment (baking paper), lay out a layer of cabbage leaves, and top with meat filling.

Drizzle evenly with a few tablespoons of sauce. Place the cabbage leaves again, then the minced meat filling and pour over the sauce.

The top layer is cabbage leaves. Sprinkle with remaining cheese.

Bake in an oven preheated to 180*C for 15-20 minutes. Before serving, let the dish rest a little, 15-20 minutes.

Bon appetit!

Low-calorie lasagna with chicken: recipe in a slow cooker

You can also cook dietary lasagna with chicken in a slow cooker. This time we will move away from the classics, and to create the “pride of Italian cuisine” we will take thin sheets of Armenian lavash. Since this is a fresh, yeast-free dough, its use will not make our dish too high in calories, but it will significantly simplify and speed up the overall cooking process. Ingredients Armenian lavash - 300 g; Minced chicken (made from fillet) - 600 g; Fresh champignons - 350 g; Cherry tomatoes - 12 pcs. (or 2 regular); Onion - 1 pc.; Carrots - 1 pc.; Hard cheese - 40 g; Ketchup - 400 ml; Natural yoghurt (without additives) - 150 g; Herbs, spices, salt - to taste.

How to make dietary lasagna with chicken in a slow cooker

First of all, we clean and wash the vegetables and mushrooms. Then chop the onion, grate the carrots on a coarse grater, and cut the washed champignons into thin slices. Turn on the multicooker and select the “Frying” mode. Place vegetables into the bowl. When they become soft, add the mushrooms; after another couple of minutes, add the minced meat. Lightly fry until the minced meat changes color. Transfer the finished filling to another bowl. Mix ketchup (you can choose any type) with yogurt. If desired, it is at this stage that you can add your favorite aromatic seasonings. We cut the lavash sheets and place one of the pieces on the bottom of the bowl. We spread the filling quite thickly on it and cover it with a sheet of pita bread, which we generously grease with yogurt and ketchup sauce, then the filling follows again. Thus we continue to alternate layer by layer. Place the last piece of pita bread on top, season it with sauce, close the multicooker lid and select the “Baking” mode. After 20 minutes, sprinkle the lasagna with grated cheese and continue baking for another 20 minutes, until fully cooked.

Chicken diet lasagna in the oven: classic recipe

Ingredients

• Chicken fillet – 400 g + –
• Champignons – 200 g + –
• Tomatoes (regular or cherry - 200 g + -
• Onion - 1 pc. + —
• Hard cheese – 50 g + –
• Sour cream (it is better to take low fat content) - 250 ml + -
• Kefir (with 1% fat content) – 400 ml + –
• Lasagna sheets - 9 pcs. + —
• Greens – 1 bunch + –
• Olive oil - to taste + -
• Spices - to taste + -

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Cooking dietary lasagna with chicken and champignons

Before we provide you with a list of ingredients needed for our wonderful low-calorie lasagna with chicken and champignons, let’s focus on one small but important point.

If one of the ingredients of our dish is special sheets for lasagna, you are going to buy it ready-made, then be sure to pay attention to the method of preparing them.

Some manufacturers produce sheets that must be boiled until half cooked before use, others offer a ready-to-use product.

Cutting the main components of the dish

• First of all, turn the chicken breast or fillet into minced meat using a meat grinder or food processor.

Of course, you can also buy ready-made minced chicken, however, as a rule, such a semi-finished product is very fatty, which means that our lasagna will contain too many calories to be considered dietary.

• Peel the onion and chop into cubes.
• Wash the champignons and cut into thin slices. Experts do not recommend peeling them, since the thin skin contains many useful microelements.
• Heat a little oil in a frying pan and sauté the onion. As soon as it becomes soft, add champignons to it and fry for another 3-4 minutes. If you manage to not completely fry the mushrooms, it will be just perfect!
• In another frying pan, fry the minced meat in hot oil. An indicator of readiness will be a change in its color: from soft pink to light gray.
• Mix the contents of both frying pans, add salt to taste, season with spices (these can be ready-made compositions, for example “Italian herbs” or just a mixture of peppers).

Preparing kefir-sour cream sauce for lasagna

• First, thoroughly wash and finely chop the greens. Mix it with kefir and sour cream, salt (very moderately!).

“Assemble” the lasagna and bake in the oven until done

• Finally, we can “assemble” our lasagna, but first we will boil our sheets until half cooked, if required by the instructions on the package.
• Cover the bottom of the mold with sheets, lay out a small layer of our filling, tomatoes cut into flat slices (there is no need to cut the cherry variety!), pour in the sauce and cover the top with dough again. We should have three layers of sheets and filling.
• Sprinkle the top layer of filling with grated cheese.
• Place the mold in the oven preheated to 200°C. After half an hour, the lasagna is ready.

You can afford this lasagna with chicken, but without the traditional Bechamel and Bolognese sauces, even if you carefully monitor your weight.

For lasagna sheets, durum wheat flour is used, which is quite suitable even for preparing a dietary low-calorie dish.

PP zucchini lasagna

Ingredients

• Zucchini – 500 g (1 piece)
• Tomatoes (large) – 2 pcs.
• Soft curd cheese – 150 g
• Bell pepper – 1 pc.
• Dill – 1 bunch
• Garlic – 1 clove
• Grated mozzarella (or suluguni) – 50 g
• Olive oil – 2 tsp.
• Salt to taste

Cooking method

Peel the zucchini and cut into thin slices. Wash the pepper and cut into strips. Chop the greens and squeeze the garlic through a press. Grease a baking dish with olive oil and place a layer of sliced ​​zucchini. Place a layer of chopped pepper on top. Mix cottage cheese with herbs and garlic. Place pepper on top. Repeat layers again, add zucchini, tomato, pepper, cheese layer. Sprinkle the last layer of zucchini with grated mozzarella. Place the lasagna in an oven preheated to 180 degrees for 25-30 minutes.

Lasagna and proper nutrition - is it possible?

What is classic lasagna? It is essentially pasta with meat, cheese and béchamel sauce . If you translate it into pp-language, it’s fatty, high in calories, not dietary, but damn, very tasty. I can’t even believe that there is a pp version of this food. In fact, he exists, and not alone! The main thing is to choose the right ingredients and not forget about the principles of pp cooking! Now let's take a closer look.

Sheets, meat and cheese

Although there are hundreds, and maybe thousands of options for preparing lasagna, it still has the basics - sheets, meat component and cheese. There is also a sauce , but more on that separately.

The easiest way is to choose high-quality sheets in the store. It’s like with pasta and pasta for pp - it must be made from durum wheat. Or you can get busy and cook it - it’s not difficult in any home environment. The dough for sheets is the simplest, usually containing flour and water, eggs. For pp lasagna, you just need to replace the premium flour with whole grain flour. Here is a good video recipe for cooking with eggs alone, without water, use only the right flour:

WITH

meat sauce

Everything is also simple - no frying or fatty meats. Then we fit perfectly into the principles of proper nutrition.

It’s not difficult with cheese - you need to choose mozzarella, suluguni, low-fat hard cheeses, maybe a little Parmesan for aroma and taste.

Sauce for diet lasagna

The traditional recipe uses Bechamel sauce - a custard mixture of milk, butter, and flour. This won't suit us. But there is an equally tasty alternative to this sauce. Here are some simple options:

1. Kefir-sour cream is a mixture of kefir and sour cream with the addition of spices and salt. For a glass of low-fat kefir, 1 tbsp is enough. any sour cream. Salt and seasonings - to taste. It’s easy to prepare – just mix everything.
2. Bechamel sauce - in a dry non-stick frying pan, fry a spoonful of whole wheat flour until the color changes, add salt and pour in 150 ml of milk, stirring quickly. Do not bring to a boil, but wait until it thickens. The sauce is ready.
3. custard broth - cook any broth (meat, mushroom, vegetable), mix 2 tsp separately in a cup. starch and 2 tbsp. water. Pour this mixture in a thin stream into the hot broth. Voila!

PP lasagna from lavash with minced meat recipe. Homemade lazy lasagna recipe

But here is an option for the completely lazy. And I'm not even sure this option can be called lasagna. It's more like a multi-layer pizza. But since both of them belong to Italian cuisine, it will be considered that this is still lasagna, but very, very lazy.

Ingredients:

• Lavash – 3 pieces
• Cheese - 150-200 grams
• Minced meat - 400 grams
• Bell pepper - 2 pieces
• Tomato - 2-3 pieces
• Onions - 2 pieces (1 onion - for minced meat, 1 - for vegetables)
• Vegetable oil - 100 mo
• Salt - 1 teaspoon
• Spices - 3-4 pinches (your favorite)

Preparation: 1. Fry defrosted or fresh minced meat with finely chopped onion over medium heat.

Fry the minced meat until cooked, but if the onion begins to turn from golden to black, remove the pan from the heat.
Minced meat can also be cooked in the oven. 2. While the minced meat is cooking, fry a mixture of finely chopped tomatoes, bell peppers and onions in another frying pan. Don't forget to salt and pepper the vegetables. There is no need to simmer the vegetables under a closed lid; now you need to ensure that most of the liquid comes out of them so that the lasagna does not turn out to be too liquid. Fry until a golden crust begins to appear on the vegetables. As soon as we see that it begins to form, immediately remove it from the heat.

3. The fillings are ready, put it all together. To do this, place a sheet of pita bread on a greased baking sheet and place a layer of vegetables on it. We use only half of the cooked vegetables.

4. Cover the vegetables with the next sheet of pita bread, on which we place the minced meat. We lay out all the minced meat.

5. Pour half of the prepared cheese, grated on a coarse grater, onto the minced meat.

6. Place another layer of pita bread on top, on which we place the remaining vegetables and cheese.

7. Place the lasagna in the oven for 15 minutes, preheated to 200 degrees.

Ready. This is the fastest oven-baked lasagna recipe I've found.

Description of preparation:

How to cook low-calorie lasagna?
1. First of all, you need to boil fresh spinach or defrost frozen spinach. Squeeze out excess liquid so it is relatively dry. 2. Beat an egg into the spinach and add cottage cheese or soft cheese. Add salt to taste. You can also use chopped fresh herbs to taste in the low-calorie lasagna recipe. 3. To prepare the sauce, peel the tomatoes and cut into small pieces. Place in a frying pan and simmer until a smooth, fairly thick sauce is formed. Add a pinch of salt, pepper, chopped dry garlic and other spices to taste. 4. Place a few lasagna leaves on the bottom of an ovenproof dish and half the spinach on top. Cover with sheets coated with tomato sauce and sprinkle with low-calorie cheese if desired. You can also use other vegetables to taste in the filling - zucchini, carrots or bell peppers, for example. 5. Then the second half of the spinach and the top layer of leaves. Pour the tomato sauce over everything and you can send the form to the preheated oven. The number of sheets can be minimal, literally 2 pieces per layer. 6. Low-calorie lasagna is baked at home for about 20 minutes. Then you can take out the form and serve the dish to the table. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Vegetables Dish: Hot dishes / Lasagne Geography of cuisine: Italian / European Diet: Diet food / Low-calorie

Ingredients

Video Dietary PP lasagna | SUPER TASTY

The main secret of lazy lasagna is ready-made pita bread! Lavash lasagna turns out to be very rich, but at the same time tender and less caloric. We will need 5-6 large pita breads or twice as many small ones.

• pita breads - 5−6 pcs. large or 10-12 small

For the sauce:

• medium tomatoes (be sure to take ripe and juicy varieties) - 8 pcs.
• vegetable oil, any - ½ cup
• medium onion - 1 pc.
• garlic - 2 cloves
• medium carrots - 2 pcs.
• bell pepper - 2 pcs.
• salt, pepper, paprika, sugar - to taste

For the bechamel sauce:

• milk - 1 l
• butter - 100 gr.
• flour - 100 gr.
• pinch of nutmeg, salt, black pepper
• cheese - 100 gr.

First of all, prepare the tomatoes. Pour boiling water over them for 2-3 minutes and remove the peel, which comes off very easily. Cut into small cubes 2-3 cm in size.

Peel and finely chop the onion and garlic. Heat the oil well in a deep frying pan and saute them over moderate heat until transparent.

Then add the tomatoes and fry until they turn into juice and the pulp disappears almost completely.

While the tomatoes are stewing, peel and grate the carrots on a coarse grater. And when the tomatoes are ready, add the carrots and also simmer until done.

At this stage, salt and pepper, add ground paprika and sugar to taste.

While the carrots are stewing, peel and cut the pepper into cubes, and also add it to the finished carrots. Simmer until the peppers become soft.

And our first sauce is ready.

Let's prepare bechamel. To do this, you need to melt the butter in a saucepan or deep frying pan, like mine, mix it with flour and stir constantly, continuing to heat the butter-flour mixture for 1-2 minutes. Next, pour in the milk in small portions, stirring constantly with a wooden spatula until smooth.

Bring the sauce to a boil, stirring constantly, cook for 5 minutes over low heat and our bechamel is ready.

Season it with salt, pepper and nutmeg, to taste.

In the original, the sauce should be homogeneous, without lumps, and if this cannot be avoided, it must be rubbed through a sieve.

But we have lazy lasagna, so if it ends up with lumps, don’t be upset - it won’t be noticeable in the finished dish and won’t affect the taste in any way.

That's it, the lasagna is almost ready, ready to assemble!

You can additionally fry peeled eggplants (3 large ones) in slices or circles - to your taste - and add them between a layer of lecho and bechamel. The result will be almost moussaka - another similar and no less tasty Greek dish.

We take a comfortable deep dish (I have glass, but you can use a regular baking sheet or frying pan), grease the bottom with bechamel sauce and cover it with pita bread.

Spread the sauce, then the bechamel and pita bread, alternating layers until the filling is finished. I get about three to four layers. Bechamel should be used sparingly (or make more of it) to grease the last pita bread and pour it around the edges - to get a juicy lasagna.

Place grated cheese on the last layer and place the lasagna in the oven at 180 degrees for 20-30 minutes until the cheese is browned.

Many girls associate the process of losing weight with days of hunger, torment, and food that they don’t want to eat. Not every girl knows that losing weight can be very tasty and easy. To do this, you need to prepare your favorite dishes according to dietary recipes. The most interesting thing is that these dishes do not differ in taste from the original ones. The only difference is in caloric content and benefits for the stomach. The article offers healthy and low-calorie lasagna recipes.