Veggie & Beef Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb lean ground beef9 oz Barilla lasagna noodles1.5 cup of coarsely chopped spinach1 cup chopped onion3 cloves of minced garlic1/2 cup of sliced carrots1 cup of chopped broccoli12 oz part skim ricotta cheese16 oz shredded part skim mozzarella1/2 cup of shredded Parmesan1/4 cup of shredded romano1 tbsp Olive oil4 cups of Classico sauce 1 large zucchini sliced thin longways
Brown ground beef with the onion & garlic. Drain fat. Set aside.
Prepare pasta.
Oil the 9" x 13" pan.
Mix chopped spinach into Marinara sauce.
Mix all the cheeses together, reserving 2 oz of Parmesan for later.
Ladle layer of the marinara sauce mixture on the bottom of the pan. Put a layer of pasta. On top of the pasta, put a mix of the vegetables and part of the browned meat. Add a thin layer of the cheeses & top with marinara sauce. Repeat layering, using zucchini instead of noodles for the middle layer, finishing with noodles on the top, topped with the Forentine sauce and the reserved Parmesan cheese.
Bake in the oven at 350 for 45-60 minutes.
Makes 12 servings measuring appx. 2" x 3". (4 rows of 3 pieces each)
*SUBSTITUTIONS:
ground chicken or turkey for beef.
yellow squash for zucchini
eggplant instead of pasta
Number of Servings: 12
Prepare pasta.
Oil the 9" x 13" pan.
Mix chopped spinach into Marinara sauce.
Mix all the cheeses together, reserving 2 oz of Parmesan for later.
Ladle layer of the marinara sauce mixture on the bottom of the pan. Put a layer of pasta. On top of the pasta, put a mix of the vegetables and part of the browned meat. Add a thin layer of the cheeses & top with marinara sauce. Repeat layering, using zucchini instead of noodles for the middle layer, finishing with noodles on the top, topped with the Forentine sauce and the reserved Parmesan cheese.
Bake in the oven at 350 for 45-60 minutes.
Makes 12 servings measuring appx. 2" x 3". (4 rows of 3 pieces each)
*SUBSTITUTIONS:
ground chicken or turkey for beef.
yellow squash for zucchini
eggplant instead of pasta
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 14.8 g
- Cholesterol: 46.1 mg
- Sodium: 445.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.2 g
- Protein: 18.1 g
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