Healthy but Yummy Lasagna

1 box of whole wheat lasagna noodles
2 lbs of lean hamburger
1 onion chopped
1 Green pepper chopped
4 carrots peeled and shredded
1 package of frozen broccoli- I put in food processor
6 oz cup of fat free ricotta cheese
6 oz cup of low fat or fat free cottage cheese
1 cup mozarella
1 jar Ragu 4 cheese Spaghetti Sauce
1 TBSP olive oil

I usually make 2 or 3 casseroles at a time and freeze them. My 6 year old daughter loves it and she is getting all those healthy vegetables as well. You can substitute sauce with crushed tomatoes/tomato paste. I have also added egg plant and zucchini to the recipe as well. I have also not added the hamburger and just made a vegetarian lasagna which is also good. When the vegetables are shredded the kids are more likely to eat it because they do not realize that they are in the dish.

Boil Lasagna noodles until soft, drain and put aside.
Saute onion and green pepper with olive oil. Add carrots and broccoli- put lid on and cook until tender.
Combine Ricotta cheese and cottage cheese and 1/4 cup mozarella.
Assemble lasagna noodles in sprayed 13x9 pan. Add a layer of vegetables, cheese and sauce and make 2-3 layers- put the rest of mozarella cheese on top layer. Bake covered with foil at 375 degrees for 45 min. Take off foil and cook for another 15 min.

Serving Size: 8 1- cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JCLEVER.