Rice & Kale Lasagna Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 625.0
- Total Fat: 38.9 g
- Cholesterol: 192.7 mg
- Sodium: 396.6 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 3.0 g
- Protein: 36.5 g
View full nutritional breakdown of Rice & Kale Lasagna Bake calories by ingredient
Introduction
Awesome for lunch or supper. Easy to make!Awesome for lunch or supper. Easy to make!
Number of Servings: 6
Ingredients
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1 lb Ground Beef 80/20
3 cups Cooked White Rice
2 cups Ricotta Cheese, whole milk
2 cups Shredded Mozarella Cheese
4 cups Chopped Kale
2 Large Eggs
1 cup Crushed Tomatoes, from can
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Oregano, ground
2 tbsp Basil, seasoning
Tips
FOR LESS CALORIES:
You can change out the ricotta cheese for cottage cheese or you can use low fat/skim ricotta.
Other Tips:
You can replace kale with spinach. You can replace crushed tomato with spaghetti sauce.
Directions
Preheat oven to 350 degrees.
Brown ground beef in pan on stovetop.
Mix together browned ground beef, cooked white rice, ricotta cheese, 1 cup mozarella cheese, the eggs, the chopped kale, 1/2 cup crushed tomatoes, and seasonings. MAKE SURE you save 1/2 the mozarella and 1/2 the tomato for the top of the dish!!
Pour mixture in oven safe dish. Spread 1/2 cup of tomato on top and then sprinkle the rest of the mozarella cheese (1 cup) on top of that.
Bake for 30 minutes at 350 degrees.
Serving Size: 1.5 cups or 1/6 of dish
Brown ground beef in pan on stovetop.
Mix together browned ground beef, cooked white rice, ricotta cheese, 1 cup mozarella cheese, the eggs, the chopped kale, 1/2 cup crushed tomatoes, and seasonings. MAKE SURE you save 1/2 the mozarella and 1/2 the tomato for the top of the dish!!
Pour mixture in oven safe dish. Spread 1/2 cup of tomato on top and then sprinkle the rest of the mozarella cheese (1 cup) on top of that.
Bake for 30 minutes at 350 degrees.
Serving Size: 1.5 cups or 1/6 of dish
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