Carly's lower carb veggie and lean beef lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4/96 ground beef, 16 oz (remove)Butternut Squash, 2 cup, cubes (remove)basil garlic and oregano canned tomato sauce, 8 serving (remove)Zucchini, 1 cup, sliced (remove)Olive Oil, 1 tbsp (remove)rice lasagna noodles (GF), 2 serving (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)1 red bellpepper sliced Eggplant, fresh, .5 eggplant, peeled (yield from 1-1/4 (remove)rice cheddar, 10 serving (remove)seasonings to taste
Makes 8 servings evenly divided
-Saute' onions in pam spray and half a tbsp of olive oil
-add ground lean beef (or ground turkey if you would like), cook until beef is browned in skillet, once meat is cooked add 2 cans of tomato sauce. (add seasonings-salt, black pepper, garlic powder, you can also add dried oregano or any other italian type of seasonings)
-in a separate skillet cook the 2 cups of cubed butternut squash (saute' in other half tbsp of olive oil), add red bellpeppers and cook those down as well.
-While waiting, grab a pan(that can be used in the oven), place a layer of pasta, add a little of tomato sauce over the pasta, add a layer of cooked beef, add a layer of butternut squash and bellpepper strips, add layer of eggplant, add later of zucchini, add a half a cup of cheese, continue adding layers until you run out of pasta, veggies and beef (should usually be about a total of just 2 layers as the veggies really bulk things up).
-Cover with aluminum foil and bake in oven for an hour (or follow directions on pasta box) at 375 degrees
-After an hour cooking, remove cover and continue baking uncovered for another 10-15 minutes until top layer is lightly browned. (you may want to save a little more cheese to add last minute)
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.CARLY.
-Saute' onions in pam spray and half a tbsp of olive oil
-add ground lean beef (or ground turkey if you would like), cook until beef is browned in skillet, once meat is cooked add 2 cans of tomato sauce. (add seasonings-salt, black pepper, garlic powder, you can also add dried oregano or any other italian type of seasonings)
-in a separate skillet cook the 2 cups of cubed butternut squash (saute' in other half tbsp of olive oil), add red bellpeppers and cook those down as well.
-While waiting, grab a pan(that can be used in the oven), place a layer of pasta, add a little of tomato sauce over the pasta, add a layer of cooked beef, add a layer of butternut squash and bellpepper strips, add layer of eggplant, add later of zucchini, add a half a cup of cheese, continue adding layers until you run out of pasta, veggies and beef (should usually be about a total of just 2 layers as the veggies really bulk things up).
-Cover with aluminum foil and bake in oven for an hour (or follow directions on pasta box) at 375 degrees
-After an hour cooking, remove cover and continue baking uncovered for another 10-15 minutes until top layer is lightly browned. (you may want to save a little more cheese to add last minute)
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.CARLY.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.3 g
- Protein: 22.0 g
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