Veggie and Beef Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Carrots, raw, 2 medium (sliced thin)Onions, raw, 1 medium (sliced thinCelery, raw, 1 cup, (sliced thin)Green Bell Peppers, 1 cup, chopped Extra Virgin Olive oil, 1 tbsp zucchini-1 medium, (sliced thin)Portobella Mushrooms 1 cup (sliced)Eggs-1 LargeMozarella Cheese-Reduced Fat, 1 cup Basil, 4 tbsp Parsley, dried, 3 tbsp PASTA SAUCE-4 cups of your favorite- I use Bertoli Portobello Mushroom w/Merlot Tomato Paste, 5 tbsp 4C Grated Homestyle 100 % imported parmesan cheese, 1/2 cup (I prefer the extra zing of this parmesan over others)Pasta-Ronzoni Healthy Harvest Lasagna, 1/2 boxCheese-Ricotta Part Skim, 16 oz 93% lean ground beef-16 oz, brownedsalt & pepper to taste
1) Preheat over to 400.
2) Cook lasagna noodles according to directions, drain & seperate noodles so they do not stick.
3) Place olive oil in pan. Heat oil and add carrots, onion, celery, and bell pepper. Season with salt & pepper as desired. Stir over med. low heat until veggies are slightly tender. Add zucchini and mushrooms and continue cooking until tender.
4) In seperate bowl, combine ricotta, parmesan, egg, basil, parsley, thyme and ground beef.
5) Spray casserole dish with Pam. Set aside 1/4 cup mozarella cheese.
6) Spoon enough sauce to cover bottom of casserole dish.
7) Slightly overlap enough noodles to cover the sauce in the casserole (4-5 dependent on the size of the dish).
8) Mix sauce and tomato paste.
8) Top the noodles with 1/3 of the veggie mixture followed by 1/3 of the ricotta cheese mixture, 1 cup sauce mixture, 1/3 cup mozarella, and 1 tbsp parmesan.
9) Repeat this sequence to create 1 more layers, ending with sauce.
10) Sprinkle with remaining mozarella and bake 30-35 minutes or until lasagna is bubbly and top is crusty.
11) Cut into 12 equal portions and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISSIET01.
2) Cook lasagna noodles according to directions, drain & seperate noodles so they do not stick.
3) Place olive oil in pan. Heat oil and add carrots, onion, celery, and bell pepper. Season with salt & pepper as desired. Stir over med. low heat until veggies are slightly tender. Add zucchini and mushrooms and continue cooking until tender.
4) In seperate bowl, combine ricotta, parmesan, egg, basil, parsley, thyme and ground beef.
5) Spray casserole dish with Pam. Set aside 1/4 cup mozarella cheese.
6) Spoon enough sauce to cover bottom of casserole dish.
7) Slightly overlap enough noodles to cover the sauce in the casserole (4-5 dependent on the size of the dish).
8) Mix sauce and tomato paste.
8) Top the noodles with 1/3 of the veggie mixture followed by 1/3 of the ricotta cheese mixture, 1 cup sauce mixture, 1/3 cup mozarella, and 1 tbsp parmesan.
9) Repeat this sequence to create 1 more layers, ending with sauce.
10) Sprinkle with remaining mozarella and bake 30-35 minutes or until lasagna is bubbly and top is crusty.
11) Cut into 12 equal portions and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISSIET01.
Nutritional Info Amount Per Serving
- Calories: 296.6
- Total Fat: 12.3 g
- Cholesterol: 57.9 mg
- Sodium: 508.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.9 g
- Protein: 21.2 g
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