SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 14.6 g
  • Cholesterol: 29.4 mg
  • Sodium: 106.7 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Rumbamel's Whole Wheat Veggie and Meat Lasagna calories by ingredient
Report Inappropriate Recipe

Rumbamel's Whole Wheat Veggie and Meat Lasagna

Submitted by: RUMBAMEL

Introduction

This is so hearty that I had to reduce the serving size because I couldn't eat as much with my side of extra veggies (asparagus). This has mushrooms, carrots, onions and broccoli. Yum! This is so hearty that I had to reduce the serving size because I couldn't eat as much with my side of extra veggies (asparagus). This has mushrooms, carrots, onions and broccoli. Yum!
Number of Servings: 16

Ingredients

    -1 1/2 lbs lean ground beef (I used 80/20)
    -3 c onion chopped, I use white
    -3 c broccoli chopped into bite size pieces (I use fresh)
    -2 t minced garlic
    -3 oz carrots (I used baby carrots)
    -1 jar, 28 oz, Classico Fire Roasted Tomato and Garlic
    -Salt and Pepper, to taste

    -about 1/2 box Ronzoni Healthy Harvest Whole Wheat Lasagna Noodles (9 cooked noodles)

    -15 oz Ricotta Cheese, (I used Priano from Aldi)
    -2 eggs, large, Egglands Best
    -1 t Italian seasoning
    -1/2 c Classico Mushroom Alfredo Sauce
    -2/3 c Italian Six Cheese (for the Ricotta mix) (I used Shop n Save brand)
    -1 1/3 c Italian Six Cheese ( for the layers and the top, same brand)

Directions

--While your pasta water is coming to a boil, brown and drain your meat, cut the onions, broccoli and carrots.

--When the meat is drained, add the carrots, onions and broccoli and reduce the heat to med/low. Add the minced garlic and a few dashes of salt and pepper. Stir well. Cook with lid on and stir once in a while for about 5 min. or until veggies are crisp tender.

--Add the Fire Roasted Tomato and Garlic sauce and stir again. Cover and again let simmer for about 5 minutes until the pasta is done cooking, stirring occasionally.

--In a small to med. bowl mix the eggs, ricotta, italian seasoning, 2/3 c italian cheese and mushroom alfredo sauce well.

--When the pasta is done, rinse it with cool water and separate the noodles.

--In a 9x13 casserole dish, layer 1 3/4 c of the meat mix, then 3 noodles, then 3/4 heaping cup of the ricotta mix, then 1 3/4 c meat mix and 1/3 c Italian Cheese. REPEAT: noodle, ricotta, meat, italian cheese; REPEAT: noodle, ricotta, meat, then 2/3 c Italian Cheese.

--Cook in a 350 degree oven for about 40-45 minutes until bubbly and cheese is golden. Let sit 10 minutes before serving.

--Makes 16 servings.

--Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user RUMBAMEL.






Great Stories from around the Web


Rate This Recipe