Vegetable and Meat Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3c milk4tsp dried rosemary3 garlic cloves, crushed3Tbl butter or margarine3Tbl flour2Tbl olive oil1lb carrots, grated1-10oz package frozen spinach, thawed and squeezed dry1-26oz jar marinara sauce (1½c if doing vegetarian version)1c grated Parmesan (1½c if doing vegetarian)1lb lean ground beef, browned with garlic and drained9 lasagna noodles (no boil is recommended but I found it doesn't freeze well)1c shredded colby jack cheese (optional)
1) Heat milk, rosemary, and garlic in medium saucepan to boiling. Reduce heat to low and simmer 5min.
2) In another saucepan, melt the margarine, then blend in flour. Strain the milk into butter/flour. Cook stirring constantly until sauce thickens and boils for at least 3min. Remove from heat and set aside.
3) Cook lasagna noodles according to package directions unless using no-boil noodles.
4) Brown meat (if using), drain well, and add jar of marina sauce. Set aside.
5) In large skilled over medium-high heat, heat olive oil, carrots, and spinach and cook stirring frequently for about 5min or until carrots are tender. Stir in salt and milk sauce. Spoon about 1/2c mixture evenly on bottom of 13x9 baking dish.
5) Layer noodles, veggie mix, marina/meat sauce (1/2c marinara if not using meat), and Parmesan (1/3c for meat, 1/2c for vegetarian). Make sure all noodles are covered and topped with Parmesan.
Cover with foil and cook 30min @ 350F. Uncover and add shredded colby/jack if desired. Cook for another 10min until top is brown and bubbly. Let cool for 10min.
To Freeze: Cover uncooked lasagna with foil and freeze.
To Reheat: Thaw in fridge overnight and cook as normal.
I make three at a time, cook one and freeze the other two. This recipe can be time consuming to make but not much more for 3 vs 1.
Number of Servings: 12
Recipe submitted by SparkPeople user 4BOYZ4ME.
2) In another saucepan, melt the margarine, then blend in flour. Strain the milk into butter/flour. Cook stirring constantly until sauce thickens and boils for at least 3min. Remove from heat and set aside.
3) Cook lasagna noodles according to package directions unless using no-boil noodles.
4) Brown meat (if using), drain well, and add jar of marina sauce. Set aside.
5) In large skilled over medium-high heat, heat olive oil, carrots, and spinach and cook stirring frequently for about 5min or until carrots are tender. Stir in salt and milk sauce. Spoon about 1/2c mixture evenly on bottom of 13x9 baking dish.
5) Layer noodles, veggie mix, marina/meat sauce (1/2c marinara if not using meat), and Parmesan (1/3c for meat, 1/2c for vegetarian). Make sure all noodles are covered and topped with Parmesan.
Cover with foil and cook 30min @ 350F. Uncover and add shredded colby/jack if desired. Cook for another 10min until top is brown and bubbly. Let cool for 10min.
To Freeze: Cover uncooked lasagna with foil and freeze.
To Reheat: Thaw in fridge overnight and cook as normal.
I make three at a time, cook one and freeze the other two. This recipe can be time consuming to make but not much more for 3 vs 1.
Number of Servings: 12
Recipe submitted by SparkPeople user 4BOYZ4ME.
Nutritional Info Amount Per Serving
- Calories: 396.9
- Total Fat: 19.1 g
- Cholesterol: 51.4 mg
- Sodium: 619.5 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.1 g
- Protein: 18.3 g
Member Reviews