Homemade Veggie & Beef Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 495.8
  • Total Fat: 25.6 g
  • Cholesterol: 125.2 mg
  • Sodium: 576.6 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 6.7 g
  • Protein: 33.4 g

View full nutritional breakdown of Homemade Veggie & Beef Lasagna calories by ingredient


Homemade sauce & whole wheat noodles- yum! Homemade sauce & whole wheat noodles- yum!
Number of Servings: 10


    1 tbsp olive oil
    2 cloves garlic, minced
    1 small onion, chopped
    1 lb ground beef (ground turkey or crumbled sausage works really well, too.)
    1 large can whole tomatoes
    1 small can tomato paste
    1 cup water
    15 oz part-skim ricotta cheese
    2 cups mozzarella cheese
    2 eggs
    .3 cup grated parmesan
    2 tbsp oregano
    3 tbsp flax seed (optional)
    2 carrots, chopped
    1 yellow squash, chopped
    1 green pepper, chopped
    .5 cup chopped mushrooms
    whole wheat lasagna noodles
    2 cups spinach


Preheat oven to 350. Saute garlic & onion in olive oil in large pot over medium low heat, 2-3 minutes. Add ground beef, cook until brown. Add carrot, cook 1 minute. Add tomatoes, paste and cook on medium for 10 minutes, stirring occasionally. Add water and all other vegetables except spinach and cook another 15 minutes. Meanwhile, mix ricotta, parmesan, eggs, oregano, flax seed, and 1 cup mozzarella in a large bowl. Set aside. Pour 1 cup sauce in bottom of a DEEP baking pan. Place 3 uncooked lasagna noodles on top, layer with one cup sauce and half cheese mixture. Layer 3-4 more noodles, sauce, spinach, then 3-4 more noodles, sauce, cheese mixture, 3 noodles, sauce, then remaining cup of mozzarella cheese. Cover with foil. If using foil baking pan, place on foil lined cookie sheet, place in oven. Bake, covered for 45 minutes. Remove foil, bake additional 15 minutes. Let sit 10 minutes before cutting.

Number of Servings: 10

Recipe submitted by SparkPeople user MOM2ALEX2004.