Carly's Vegetable and lean beef GF lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 362.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 5.6 g
- Protein: 24.0 g
View full nutritional breakdown of Carly's Vegetable and lean beef GF lasagna calories by ingredient
Introduction
(courtesy of my cousin who has a daughter who is also living Gluten free) (courtesy of my cousin who has a daughter who is also living Gluten free)Number of Servings: 8
Ingredients
-
-4/96 ground beef, 16 oz
-rice lasagna noodles (GF Deboles brand), 4 serving
-Fresh Sweet Onion (1 Medium Raw),
-Butternut Squash, 2 cup, cubes
-Zucchini, 2 cup, sliced
-Summer Squash, 2 cup, sliced
-basil garlic and oregano canned tomato sauce--total of 3 small cans, 10.5 serving
-Eggplant, fresh, .5 eggplant, peeled
-Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
-rice cheddar, 8 (1/4 cup servings)
-Olive Oil, 1 tbsp
-garlic powder, salt, black pepper to season to taste.
Directions
Makes 8 servings evenly divided
-Saute' onions in pam spray and half a tbsp of olive oil
-add ground lean beef (or ground turkey if you would like), cook until beef is browned in skillet, once meet is cooked add 2 cans of tomato sauce. (add seasonings-salt, black pepper, garlic powder, you can also add dried oregano or any other italian type of seasonings)
-in a separate skillet cook the 2 cups of cubed butternut squash (saute' in other half tbsp of olive oil), add red bellpeppers and cook those down as well.
-While waiting, grab a pan(that can be used in the oven), place a layer of pasta, add a little of tomato sauce over the pasta, add a layer of cooked beef, add a layer of butternut squash and bellpepper strips, add layer of eggplant, add later of zucchini, add a half a cup of cheese, continue adding layers until you run out of pasta, veggies and beef (should usually be about a total of 3 or 4 layers).
-Cover with aluminum foil and bake in oven for an hour (or follow directions on pasta box) at 375 degrees
-After an hour cooking, remove cover and continue baking uncovered for another 10-15 minutes until top layer is lightly browned.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.CARLY.
-Saute' onions in pam spray and half a tbsp of olive oil
-add ground lean beef (or ground turkey if you would like), cook until beef is browned in skillet, once meet is cooked add 2 cans of tomato sauce. (add seasonings-salt, black pepper, garlic powder, you can also add dried oregano or any other italian type of seasonings)
-in a separate skillet cook the 2 cups of cubed butternut squash (saute' in other half tbsp of olive oil), add red bellpeppers and cook those down as well.
-While waiting, grab a pan(that can be used in the oven), place a layer of pasta, add a little of tomato sauce over the pasta, add a layer of cooked beef, add a layer of butternut squash and bellpepper strips, add layer of eggplant, add later of zucchini, add a half a cup of cheese, continue adding layers until you run out of pasta, veggies and beef (should usually be about a total of 3 or 4 layers).
-Cover with aluminum foil and bake in oven for an hour (or follow directions on pasta box) at 375 degrees
-After an hour cooking, remove cover and continue baking uncovered for another 10-15 minutes until top layer is lightly browned.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.CARLY.