Veggie-Beef Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 no-boil lasagna noodles1 lb 93% lean ground beef, browned8 teaspoons extra-virgin olive oil1 large onion, chopped2 garlic cloves, minced1 teaspoon dried basil1 28 ounce can crushed tomatoes1/4 cup tomato paste1/2 cup water1 teaspoon salt2 zucchini, sliced4 carrots, shredded1 16-ounce container low moisture part skim ricotta cheese2 cups shredded mozzarella cheese1 large egg1/4 cup 1% milk
Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray.
Brown ground beef. Drain and set aside.
Heat 4 teaspoons of the oil in a large saucepan over medium-high heat. Add the onion, garlic and basil; cook, simmering occasionally, until slightly softened (about 2 minutes). Stir in the tomatoes, tomato paste, water, ground beef and 1/2 teaspoon of the salt; bring to a boil. Reduce the heat and simmer, covered, until thickened (about 15 minutes). Remove from heat; cool sauce for 10 minutes.
Heat the remaining 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned (about 6 minutes). Add the carrots and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until the carrots soften (about 4 minutes). Remove the skillet from the heat. Cool the vegetable mixture for 10 minutes.
Combine the ricotta cheese, 1 1/2 cups of the mozzarella, egg and milk in a bowl.
Spread 1/3 of the sauce over the bottom of the baking pan. Top with 3 of the noodles. Spread half of the cheese mixture over the noodles. Top with half of the vegetables and half the remaining sauce. Repeat layering with noodles, cheese, vegetables and sauce. Top with remaining 1/2 cup shredded mozzarella cheese.
Cover with foil and bake for about 35 minutes. Uncover and bake until lasagna is hot and bubbly, 10-12 minutes. Let stand 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MERILYS.
Brown ground beef. Drain and set aside.
Heat 4 teaspoons of the oil in a large saucepan over medium-high heat. Add the onion, garlic and basil; cook, simmering occasionally, until slightly softened (about 2 minutes). Stir in the tomatoes, tomato paste, water, ground beef and 1/2 teaspoon of the salt; bring to a boil. Reduce the heat and simmer, covered, until thickened (about 15 minutes). Remove from heat; cool sauce for 10 minutes.
Heat the remaining 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned (about 6 minutes). Add the carrots and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until the carrots soften (about 4 minutes). Remove the skillet from the heat. Cool the vegetable mixture for 10 minutes.
Combine the ricotta cheese, 1 1/2 cups of the mozzarella, egg and milk in a bowl.
Spread 1/3 of the sauce over the bottom of the baking pan. Top with 3 of the noodles. Spread half of the cheese mixture over the noodles. Top with half of the vegetables and half the remaining sauce. Repeat layering with noodles, cheese, vegetables and sauce. Top with remaining 1/2 cup shredded mozzarella cheese.
Cover with foil and bake for about 35 minutes. Uncover and bake until lasagna is hot and bubbly, 10-12 minutes. Let stand 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MERILYS.
Nutritional Info Amount Per Serving
- Calories: 397.3
- Total Fat: 19.3 g
- Cholesterol: 110.3 mg
- Sodium: 764.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 4.1 g
- Protein: 30.9 g
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