Rumbamel's Whole Wheat Veggie and Meat Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- 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)
--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.
--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.
Nutritional Info 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
Member Reviews