As promised here I am sharing with you today my low-fat/high-protein lasagna recipe, of which I am very proud…
but before, let me announce the winner of my 300 rmb voucher giveaway! Jan is the lucky one to enjoy a fab meal at Greenology restaurant.
Jan: Vegetarism is for me the way to stand against the meat inudtralization which has taken place in the world. Live animals are kept and slaughtered in immense batteries like a product in order to facilitate the access of cheap meat for us in the supermarkets. Being vegetarian is to voice up against this system (which is never questionned) and to give a signal of resentment to the meat producing companies.
Please contact me at email@example.com to pick up your prize!
But now, let’s please move back to this life saver recipes for people, like me, who are fighting to fit back into their jeans!
Ingredients (serves 1):
- 3 gluten-free/low-fat crepes
- 3 tbsp bolognese sauce
- 2 tbsp bechamel sauce
- 3 tbsp grated Parmesan cheese
- fresh basil
Start by laying one of the crepe on a baking sheet
Spread 1 tbsp of bolognese sauce
then sprinkle 1 tbsp of Parmesan cheese
and drop here 1 tbsp of bechamel sauce
Add a couple of leaves of fresh basil, then cover with a second crepe and repeat
Finish off with your last crepe and with more bolognese sauce, bechamel, basil and grated Parmesan cheese
Bake at 180 C for about 20 to 30 min. Then remove from the oven, add a couple of fresh basil leaves
let is set for a couple of minutes then serve.
Considering this has about 300 kcal (vs the 650 of a normal lasagna) and it’s high in protein, it was pretty tasty. I definitely recommend you to try it.