Vegetable Beef Lasagna (No Pasta)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 343.5
  • Total Fat: 18.2 g
  • Cholesterol: 116.3 mg
  • Sodium: 800.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 34.8 g

View full nutritional breakdown of Vegetable Beef Lasagna (No Pasta) calories by ingredient
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The yummy taste of lasagna without the carb-coma that pasta puts you in. Tastes just like the real thing! The yummy taste of lasagna without the carb-coma that pasta puts you in. Tastes just like the real thing!
Number of Servings: 6


    2 raw yellow Squash, cut long-ways (to use as "lasagna noodles")
    1/2 cup Great Value Pizza Sauce (or can use all spaghetti sauce)
    1 cup Chunky Ragu Mama's Special Garden Spaghetti Sauce
    12 oz Ground Round (beef)
    1 1/4 cups 1% Cottage Cheese
    6 tsp Grated Parmesan cheese
    2 TBSP dried chives (or dried parsley)
    1 whole egg
    Salt/Pepper to taste
    3 string cheese sticks, pulled apart into 1/4 inch thick strings
    3 oz sliced white button mushrooms (or baby portabella)
    1 mini sweet red or yellow bell peppers (or 1/4 cup regular bell pepper diced)
    2 TBSP real bacon bits
    3/4 cup shredded cheddar cheese


Brown and drain ground beef. Add pizza & spaghetti sauces to beef and set aside.

Mix Cottage cheese, parmesan cheese, dried chives, egg, and a little bit of salt/pepper in a small bowl and set aside.

Slice yellow squash length-wise and dice mushrooms and mini bell pepper; set aside.

Spray medium glass baking dish with cooking spray. Place a ladle full of meat sauce in bottom of dish-- then 1/2 of sliced squash-- then 1/2 cottage cheese mixture-- then more meat sauce-- then 2 sticks of string cheese-- then mushrooms & bell pepper-- then other 1/2 of squash-- then other 1/2 of cottage cheese mixture-- then all of bacon bits-- then last cheese stick and all of cheddar cheese.

Cover dish with foil (preferably the non-stick kind) and bake at 350* for 45 minutes. Remove foil and return to oven for additional 5-10 minutes until cheese is bubbly and lightly browned.

When you take it out of the oven, it may seem to be a little "juicy" but will firm up a bit after you take it out of the oven. When you remove it from oven, place foil back on top and let it rest for about 10 minutes on top of stove.

Slice into 6 pieces and serve! Enjoy!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROBINSONSHINE.

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