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Low GI and Gluten-Free Spinach & Beef Lasagna

Recipe taken from the website https://zerosucreetigbas.fr/lasagnes-ig-bas-et-sans-gluten-epinard-boeuf/ My family loved this recipe ???? For a really low GI, I found lasagna noodles made from yellow lentils (see at the end of the page). They were very good and perfect. My personal touch: 1 layer with spinach (I love it and it adds some vegetables), a little sweet potato in the bolognese sauce to add a melt-in-your-mouth texture.

Lasagna Low GI Public
Course: Main course
Preparation time: 0 minutes
Energy: 470 kcal / serving

Instructions

  • 1.   Precook the lasagna sheets in water until they are soft and set aside.

    Thaw the spinach and add 1 tbsp of olive oil, salt, and pepper. Set aside.
  • 2.   BOLOGNESE SAUCE
    Dice the sweet potato and cook it in water.

    In a pan, brown the minced onion with olive oil, cumin, and cardamom. Add the meat, then the tomato sauce and cook for 2 minutes while stirring. Add the diced sweet potato, oregano, and finally the parmesan cheese, and continue cooking for 1 minute. Season with salt and pepper. Set aside off the heat.
  • 3.   BECHAMEL SAUCE
    In a saucepan, melt the margarine, then off the heat, add the flour and mix. Gradually pour in the milk while whisking the mixture.

    Put the saucepan back on the heat and whisk until the mixture thickens.

    Off the heat, add the gruyere cheese and yogurt. Season with salt and pepper. Whisk and set aside.
  • 4.   ASSEMBLY
    Add 1 tbsp of olive oil to the bottom of a glass dish.
    Place 2 lasagna sheets and pour half of the bolognese sauce.
    Add 2 lasagna sheets and place the spinach.
    Place 2 lasagna sheets and pour the other half of the bolognese sauce.
    Add 2 lasagna sheets and pour the bechamel sauce. Sprinkle with 20g of grated gruyere cheese.
  • 5.   Bake for 20 minutes at 200°C.

Ingredients for servings

  • 8 leaf of yellow lentil lasagna dough
  • 200 g of frozen spinach
  • 1 tablespoon of olive oil
  • 20 g of gruyère
  • BOLOGNAISE :
  • 350 g of ground beef
  • ½ sweet potatoes
  • 1 onion
  • 1 tablespoon of olive oil
  • 350 g of tomato sauce
  • 1 teaspoon of ground cumin
  • ½ teaspoon of powdered cardamom
  • 1 teaspoon of dried oregano
  • 2 tablespoon of grated parmesan
  • BECHAMEL :
  • 20 g of olive oil
  • 10 g of hulled barley flour
  • 175 g of lactose-free milk
  • 25 g of greek sheep yogurt
  • 20 g of grated Gruyère cheese

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    470 kcal
    24 %
  • Fat
    29,42 g
    42 %
  • of which saturated
    8,85 g
    44 %
  • Carbohydrates
    17,91 g
    7 %
  • of which sugar
    10,16 g
    11 %
  • Protein
    23,07 g
    46 %
  • Fibers
    6,23 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.