very veggie & beefy lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 333.7
- Total Fat: 14.9 g
- Cholesterol: 104.1 mg
- Sodium: 434.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.2 g
- Protein: 28.4 g
View full nutritional breakdown of very veggie & beefy lasagna calories by ingredient
Introduction
This was originally a vegetarian recipe however it has been adapted for those meat lovers like my son and his father. If you want to make the vegetarian version add another 8oz of mushrooms and saute the mushrooms in 2 tsp of olive oil. This was originally a vegetarian recipe however it has been adapted for those meat lovers like my son and his father. If you want to make the vegetarian version add another 8oz of mushrooms and saute the mushrooms in 2 tsp of olive oil.Number of Servings: 12
Ingredients
-
5 cups Tomato/ favorite marinara sauce
9 Barilla no boil lasagna noodles
2 cups Ricotta Cheese, part skim milk
1 10oz package frozen Spinach (thawed and drained)
16oz fresh Mushrooms
2 Eggs,
3/4 nonfat Milk
1tsp ground Oregano
1tsp ground Thyme
1tsp dried Basil
1 tbsp minced Garlic
1lb 93% lean Ground Beef
3 cups part skim shredded mozzarella cheese
3/4 cups shredded romano cheese
Directions
Makes 12 equal servings
preheat oven to 375 degrees
1. brown the beef and drain, then add the thyme and mushrooms.
2. for the cheese layer, add the ricotta cheese, 1 cup mozzarella, the romano, eggs, garlic, basil, oregano, spinach and milk
3. In the bottom of a 9 by 13 in baking dish add 1 cup of the tomato sauce.
4. Layer 3 noodles, cheese/spinach mixture, beef/mushroom mixture and a cup of tomato sauce.
5. Repeat the layers once more.
6. Top with 3 more noodles, 2 cups of tomato sauce, and the final 2 cups of mozzarella cheese.
7. Spray foil with non-stick cooking spray and cover the lasagna.
8.Bake covered lasagna for 45 minutes
9. Take off foil and bake for the final 30 minutes or until the cheese has browned.
10. Take out and let cool for 10 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JWIGGLES1984.
preheat oven to 375 degrees
1. brown the beef and drain, then add the thyme and mushrooms.
2. for the cheese layer, add the ricotta cheese, 1 cup mozzarella, the romano, eggs, garlic, basil, oregano, spinach and milk
3. In the bottom of a 9 by 13 in baking dish add 1 cup of the tomato sauce.
4. Layer 3 noodles, cheese/spinach mixture, beef/mushroom mixture and a cup of tomato sauce.
5. Repeat the layers once more.
6. Top with 3 more noodles, 2 cups of tomato sauce, and the final 2 cups of mozzarella cheese.
7. Spray foil with non-stick cooking spray and cover the lasagna.
8.Bake covered lasagna for 45 minutes
9. Take off foil and bake for the final 30 minutes or until the cheese has browned.
10. Take out and let cool for 10 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JWIGGLES1984.