Healthy Enchilada Lasagna - Low-Calorie & Delicious This recipe offers a lighter take on the classic Enchilada Lasagne, packed with flavor but lower in calories. It's perfect for those watching their weight while still enjoying a satisfying and flavorful meal. About Time: Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 10 servings Go to the next page to get the Ingredients Ingredients: 500g lean ground beef 1 zucchini, chopped 1 carrot, grated 1 large red onion, chopped 2 bell peppers, chopped 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can sweet corn, drained 1 (28 oz) can crushed tomatoes 1 (15 oz) can tomato sauce 1 tbsp garlic powder 2 beef bouillon cubes 2 tsp dried oregano 1 tbsp Worcestershire sauce 1 tbsp ground cumin 2 tsp chili powder 2 tsp red pepper flakes 1 tbsp paprika 4 low-calorie wraps (Weight Watchers) 4 oz reduced-fat mozzarella cheese, shredded 2 oz reduced-fat cheddar cheese, shredded Cooking spray Go to the next page to get the Ingredients Instructions: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Cook the beef: Spray a large skillet with cooking spray and cook the ground beef over medium heat until browned. Drain any excess grease. Sauté vegetables: Add the chopped onion, zucchini, carrot, and bell peppers to the skillet and cook until softened. Combine ingredients: Stir in the kidney beans, corn, crushed tomatoes, tomato sauce, garlic powder, bouillon cubes, oregano, Worcestershire sauce, cumin, chili powder, red pepper flakes, and paprika. Bring to a simmer and cook for 25 minutes, or until the sauce has thickened slightly. Assemble the lasagna: Place one low-calorie wrap at the bottom of the prepared pan. Top with a layer of the beef mixture. Repeat with remaining wraps and beef mixture, ending with a layer of beef. Top and bake: Sprinkle with shredded cheddar cheese and top with the shredded mozzarella. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Cool and serve: Let the lasagna cool slightly in the pan for 10 minutes before serving. Carefully remove the springform pan and cut into wedges. Tips: For a vegetarian option, substitute the ground beef with plant-based ground meat or lentils. Add chopped spinach or kale to the beef mixture for extra nutrients. Top with a dollop of plain Greek yogurt or a drizzle of salsa for added flavor.

Healthy Enchilada Lasagna – Low-Calorie & Delicious

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Healthy Enchilada Lasagna – Low-Calorie & Delicious

This recipe offers a lighter take on the classic Enchilada Lasagne, packed with flavor but lower in calories. It’s perfect for those watching their weight while still enjoying a satisfying and flavorful meal.

About Time:

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients:

  • 500g lean ground beef
  • 1 zucchini, chopped
  • 1 carrot, grated
  • 1 large red onion, chopped
  • 2 bell peppers, chopped
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tbsp garlic powder
  • 2 beef bouillon cubes
  • 2 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 2 tsp red pepper flakes
  • 1 tbsp paprika
  • 4 low-calorie wraps (Weight Watchers)
  • 4 oz reduced-fat mozzarella cheese, shredded
  • 2 oz reduced-fat cheddar cheese, shredded
  • Cooking spray

Instructions:

  • Preheat oven to 325°F (160°C). Lightly grease a 9-inch spring form pan with cooking spray and line the bottom with parchment paper.
  • Cook the beef: Spray a large skillet with cooking spray and cook the ground beef over medium heat until browned. Drain any excess grease.
  • Sauté vegetables: Add the chopped onion, zucchini, carrot, and bell peppers to the skillet and cook until softened.
  • Combine ingredients: Stir in the kidney beans, corn, crushed tomatoes, tomato sauce, garlic powder, bouillon cubes, oregano, Worcestershire sauce, cumin, chili powder, red pepper flakes, and paprika. Bring to a simmer and cook for 25 minutes, or until the sauce has thickened slightly.
  • Assemble the lasagna: Place one low-calorie wrap at the bottom of the prepared pan. Top with a layer of the beef mixture. Repeat with remaining wraps and beef mixture, ending with a layer of beef.
  • Top and bake: Sprinkle with shredded cheddar cheese and top with the shredded mozzarella. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  • Cool and serve: Let the lasagna cool slightly in the pan for 10 minutes before serving. Carefully remove the springform pan and cut into wedges.

Tips:

  • For a vegetarian option, substitute the ground beef with plant-based ground meat or lentils.
  • Add chopped spinach or kale to the beef mixture for extra nutrients.
  • Top with a dollop of plain Greek yogurt or a drizzle of salsa for added flavor.