Veggie/Meat lasagna
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 229.0
- Total Fat: 8.5 g
- Cholesterol: 35.4 mg
- Sodium: 247.6 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.2 g
- Protein: 17.6 g
View full nutritional breakdown of Veggie/Meat lasagna calories by ingredient
Introduction
A whole wheat lasagna with zucchini, spinach, and lean ground sirloin A whole wheat lasagna with zucchini, spinach, and lean ground sirloinNumber of Servings: 16
Ingredients
-
-Beef, 90% Lean Ground Beef from Sirloin, 16 oz
-pasta, Lasagna Ronzoni Healthy Harvest whole wheat, -10 oz (About 9 sheets)
-Spinach, frozen, 1.5 cup
-Zucchini, 4 cup, sliced thin lengthwise
-Great Value All Natural Tomato Puree, 29 oz (1 can)
-1/2 med yellow onion
-Garlic, 5 clove
-Mozzarella Cheese, part skim milk, 8 oz
-Parmesan Cheese, grated, 1 cup
-Ricotta Cheese, part skim milk, 1 cup
-tomato paste (cento) 2 Tbs
Tips
You can also add more veggies to this, and maybe some red pepper flakes and Italian seasoning for more flavor. I only salted the meat a bit and let everyone salt when they were served as I tend to not eat much salt.
Directions
-chop garlic and onions
-saute the garlic and onions untill soft and translucent
-Add the ground beef and cook untill brown
-Add the tomato paste and combine
-Add the tomato Puree
-Add the Parmesan cheese and ricotta cheese and stir
-Simmer 15 minutes
-Boil noodles for 3 minutes
-Use a mandolin or cut thin 2 large Zucchini
-Layer a thin layer of sauce then the first layer of noodles (this depends on your pan size I used 3 lenghwise and 1 widthwise at the bottom of the pan)
-Layer another layer of sauce then 1/4 of the mozzarella
-layer one layer of zucchini slices then another layer of sauce and another 1/4 of the cheese.
-same for the next layer then the top layer is noodles then sauce then the last of the cheese
-Bake at 350 for 30 min covered, then uncover and bake for another 15 min untill cheese is nice and bubbly
Serving Size: Makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user PIRATEGIRL23.
-saute the garlic and onions untill soft and translucent
-Add the ground beef and cook untill brown
-Add the tomato paste and combine
-Add the tomato Puree
-Add the Parmesan cheese and ricotta cheese and stir
-Simmer 15 minutes
-Boil noodles for 3 minutes
-Use a mandolin or cut thin 2 large Zucchini
-Layer a thin layer of sauce then the first layer of noodles (this depends on your pan size I used 3 lenghwise and 1 widthwise at the bottom of the pan)
-Layer another layer of sauce then 1/4 of the mozzarella
-layer one layer of zucchini slices then another layer of sauce and another 1/4 of the cheese.
-same for the next layer then the top layer is noodles then sauce then the last of the cheese
-Bake at 350 for 30 min covered, then uncover and bake for another 15 min untill cheese is nice and bubbly
Serving Size: Makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user PIRATEGIRL23.