Light Lasagna

Yes it’s possible to make light lasagna that are tasteful and very good even without béchamel and without a lot of cheese :-) the secret is to serve immediately when out of the oven! They can be served one or two days after but they lose their moist of the first day :-) this dish is very good and so light that you will be surprised :-) Your turn to play :-)

In two words:

“…they will be pleasantly overwhelmed from the abundance of your home; and you will make them drink in the torrent of your splendor”.

To Start...

difficulty easy
preparation– 5’
cooking - 15’ (for the sauce) + 30’ (for cooking the lasagna)
serves - 2  

To Sum-up...



  • 200gr ground beef
  • 100ml of tomato puree
  • ½ onion of medium size
  • 1 medium size clove of garlic
  • 250ml of hot water
  • 3 allspice or a bit more of the Grec spice μπαχάρι)
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 1 small bay leaf
  • 2 teaspoons of olive oil
  • 3 lasagna sheets that are not pre-cooked
  • 40gr of French Comté cheese or gruyere cheese, or even 60gr for a more moist result but a bit more heavy in fat
  • 2 teaspoons of grated parmesan cheese


  • Preheat the oven at 180°C
  • Peel and chisel the onion
  • Peel and press or finely dice the garlic in small cubes
  • Heat-up a casserole
  • Stir in the onion to evaporate its humidity
  • Add the olive oil and stir in the onion until it becomes a bit brown
  • Add the garlic and stir in with the onion
  • Add the ground beef and stir until there is no more water
  • Add tomato puree and stir
  • Add the hot water and stir
  • Add salt and pepper, the allspice berries and the bay leaf and then stir one last time
  • Put the lid on and cook for 15’ in medium heat; at the end of cooking there shouldn’t be left much water
  • Add 2-3 drops of olive oil in a small plate going into the oven
  • Place half a sheet of lasagna
  • Add some sauce and spread some comté cheese or gruyere cheese
  • Repeat this 3 times and add some comté or gruyere on top of each layer
  • At the last layer of sauce, spread 1 teaspoon of parmesan per serving
  • Cook into the oven for 30’
  • Let it cool a little bit and serve with some salad!
  • Enjoy!

o-o C'est si bon ! o-o

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