Veggie & Beef Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310.5
- Total Fat: 14.8 g
- Cholesterol: 46.1 mg
- Sodium: 445.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.2 g
- Protein: 18.1 g
View full nutritional breakdown of Veggie & Beef Lasagna calories by ingredient
Number of Servings: 12
Ingredients
-
1 lb lean ground beef
9 oz Barilla lasagna noodles
1.5 cup of coarsely chopped spinach
1 cup chopped onion
3 cloves of minced garlic
1/2 cup of sliced carrots
1 cup of chopped broccoli
12 oz part skim ricotta cheese
16 oz shredded part skim mozzarella
1/2 cup of shredded Parmesan
1/4 cup of shredded romano
1 tbsp Olive oil
4 cups of Classico sauce
1 large zucchini sliced thin longways
Directions
Brown ground beef with the onion & garlic. Drain fat. Set aside.
Prepare pasta.
Oil the 9" x 13" pan.
Mix chopped spinach into Marinara sauce.
Mix all the cheeses together, reserving 2 oz of Parmesan for later.
Ladle layer of the marinara sauce mixture on the bottom of the pan. Put a layer of pasta. On top of the pasta, put a mix of the vegetables and part of the browned meat. Add a thin layer of the cheeses & top with marinara sauce. Repeat layering, using zucchini instead of noodles for the middle layer, finishing with noodles on the top, topped with the Forentine sauce and the reserved Parmesan cheese.
Bake in the oven at 350 for 45-60 minutes.
Makes 12 servings measuring appx. 2" x 3". (4 rows of 3 pieces each)
*SUBSTITUTIONS:
ground chicken or turkey for beef.
yellow squash for zucchini
eggplant instead of pasta
Number of Servings: 12
Prepare pasta.
Oil the 9" x 13" pan.
Mix chopped spinach into Marinara sauce.
Mix all the cheeses together, reserving 2 oz of Parmesan for later.
Ladle layer of the marinara sauce mixture on the bottom of the pan. Put a layer of pasta. On top of the pasta, put a mix of the vegetables and part of the browned meat. Add a thin layer of the cheeses & top with marinara sauce. Repeat layering, using zucchini instead of noodles for the middle layer, finishing with noodles on the top, topped with the Forentine sauce and the reserved Parmesan cheese.
Bake in the oven at 350 for 45-60 minutes.
Makes 12 servings measuring appx. 2" x 3". (4 rows of 3 pieces each)
*SUBSTITUTIONS:
ground chicken or turkey for beef.
yellow squash for zucchini
eggplant instead of pasta
Number of Servings: 12