100% Guilt Free: Low Calorie Green Bean Lasagna

Ingredients:: 400 g green beans; 1 carrot; 1 onion; ½ stalk of celery; ½ kg of pear tomatoes; 1 bay leaf; 40 g capers; 50 g grated Parmesan cheese; 150 g mozzarella; ½ glass of white wine; Olive oil; Salt, pepper and dried oregano

(Traditional version: 650 kcal - Light version: 323 kcal)

The low calorie green bean lasagna is not only a 100% guilt-free recipe , thanks to the fact that it has half the calories of the traditional recipe, but also 100% vegetarian and suitable for celiacs because it does not contain any meat or fish and it is gluten free. So it suits you whether you are on a diet, vegetarian or celiac.

The trick is super simple, you just have to replace the classic lasagna pasta sheets with layers of green beans. Keep in mind that this vegetable is a tasty source of vegetable proteins, minerals, vitamins and carbohydrates that, due to its high proportion of water and its low calorie intake, is highly recommended in weight loss diets.

How to make low calorie green bean lasagna step by step

Clean the vegetables. First, scrape and wash the carrot. Clean and wash the celery, and peel the onion. And cut them all into small cubes. Then blanch the tomatoes for about 30 seconds in water. Drain them, reserving the liquid, let them warm, peel them and dice them too.
Cook the beans. Wash them, trim them, remove the strands and cook them for about 15 minutes in the water with which you had blanched the tomatoes. And once cooked, drain them and cool them with ice water.
Make the vegetable sauce. Heat two tablespoons of oil in a skillet. Sauté the celery, onion, carrot and washed bay leaf for about 5 minutes. Pour in the wine and let it evaporate. Salt and pepper and add the tomatoes. Sauté over low heat for 30 minutes, stirring occasionally.
Assemble the lasagna. Cover the bottom of a small, deep baking dish with a layer of lightly ridged beans. Cover with a layer of sofrito and add some chopped or grated mozzarella and some drained capers. Repeat the layers until the beans are finished, and finish with a layer of sofrito, sprinkle with the Parmesan cheese and a little oregano.
To bake. In the oven, previously preheated to 180º, bake the lasagna for about 20 minutes or so. Once this time has passed, remove and let it rest for a few minutes before serving.