Courtney's Garden Lasagna (w/Beef)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 503.1
- Total Fat: 25.3 g
- Cholesterol: 71.9 mg
- Sodium: 1,197.9 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 2.5 g
- Protein: 29.3 g
View full nutritional breakdown of Courtney's Garden Lasagna (w/Beef) calories by ingredient
Introduction
A spin on a few lasagna recipes to get the right mix! A spin on a few lasagna recipes to get the right mix!Number of Servings: 12
Ingredients
-
1lb. Ground Beef, Lean
1 cup Zuccinni
1 cup Squash
3 tbsps. Olive Oil
1/2 Large Bottle of Ragu (flavor of choice)
1/2 cup All Purpose Flour
3 1/2 cups Milk
1/2 cup Parmesan Cheese
10oz. Chopped Spnish (frozen)
15oz. Ricotta (Part Skim)
3 cups Mozzerella Cheese (w/Skim)
1 tsp Salt
1/2 tsp Pepper
Dash Nutmeg
1/2 Box Lasanga Noodles
Directions
Preheat oven to 375.
Brown ground beef, peel, chop and add zuccinni and squash to browned beef. Add olive oil 1/2 tsp of salt and pepper and cook until zuccinni and squash are soft. Add tomato sauce of choice (Ragu in recipe) and either tomato sauce or paste to desired thickness. Let simmer on low heat.
Add to a medium sauce pan the flour, and slowly pour in the milk while consistantly stirring to mix together. Let come to a boil until thick while continuing to stir. once thick pull off of heat and add thawed drained spinich, mix, add parmesan cheese, salt & pepper, a dash of nutmeg, ricotta and a cup of mozzerella cheese then mix.
Finally, layer in a 13x9 dish a little sauce with a touch of water added, row of uncooked lasagna noodles, sauce then cheese mixture, continue twice more starting with noodles. Final layer should be cheese mixture, then top with remaining two cups of mozzerella cheese, cover with aluminum foil and bake at 375 for 45 minutes. Take foil off and cook for another 15 minutes to slightly brown the cheese.
Serving Size: Makes 12 servings from a 13x9 dish.
Number of Servings: 12
Recipe submitted by SparkPeople user PURCAJ8683.
Brown ground beef, peel, chop and add zuccinni and squash to browned beef. Add olive oil 1/2 tsp of salt and pepper and cook until zuccinni and squash are soft. Add tomato sauce of choice (Ragu in recipe) and either tomato sauce or paste to desired thickness. Let simmer on low heat.
Add to a medium sauce pan the flour, and slowly pour in the milk while consistantly stirring to mix together. Let come to a boil until thick while continuing to stir. once thick pull off of heat and add thawed drained spinich, mix, add parmesan cheese, salt & pepper, a dash of nutmeg, ricotta and a cup of mozzerella cheese then mix.
Finally, layer in a 13x9 dish a little sauce with a touch of water added, row of uncooked lasagna noodles, sauce then cheese mixture, continue twice more starting with noodles. Final layer should be cheese mixture, then top with remaining two cups of mozzerella cheese, cover with aluminum foil and bake at 375 for 45 minutes. Take foil off and cook for another 15 minutes to slightly brown the cheese.
Serving Size: Makes 12 servings from a 13x9 dish.
Number of Servings: 12
Recipe submitted by SparkPeople user PURCAJ8683.