Veggie and Beef Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 12.3 g
  • Cholesterol: 57.9 mg
  • Sodium: 508.2 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 21.2 g

View full nutritional breakdown of Veggie and Beef Lasagna calories by ingredient
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This is a combination of recipes that I found over the years. Looks and tastes great!
*Omit the beef for a lowfat, low-cal, vegetarian meal!
This is a combination of recipes that I found over the years. Looks and tastes great!
*Omit the beef for a lowfat, low-cal, vegetarian meal!

Number of Servings: 12


    Carrots, raw, 2 medium (sliced thin)
    Onions, raw, 1 medium (sliced thin
    Celery, raw, 1 cup, (sliced thin)
    Green Bell Peppers, 1 cup, chopped
    Extra Virgin Olive oil, 1 tbsp
    zucchini-1 medium, (sliced thin)
    Portobella Mushrooms 1 cup (sliced)
    Eggs-1 Large
    Mozarella Cheese-Reduced Fat, 1 cup
    Basil, 4 tbsp
    Parsley, dried, 3 tbsp
    PASTA SAUCE-4 cups of your favorite- I use Bertoli Portobello Mushroom w/Merlot
    Tomato Paste, 5 tbsp
    4C Grated Homestyle 100 % imported parmesan cheese, 1/2 cup (I prefer the extra zing of this parmesan over others)
    Pasta-Ronzoni Healthy Harvest Lasagna, 1/2 box
    Cheese-Ricotta Part Skim, 16 oz
    93% lean ground beef-16 oz, browned
    salt & pepper to taste


1) Preheat over to 400.
2) Cook lasagna noodles according to directions, drain & seperate noodles so they do not stick.
3) Place olive oil in pan. Heat oil and add carrots, onion, celery, and bell pepper. Season with salt & pepper as desired. Stir over med. low heat until veggies are slightly tender. Add zucchini and mushrooms and continue cooking until tender.
4) In seperate bowl, combine ricotta, parmesan, egg, basil, parsley, thyme and ground beef.
5) Spray casserole dish with Pam. Set aside 1/4 cup mozarella cheese.
6) Spoon enough sauce to cover bottom of casserole dish.
7) Slightly overlap enough noodles to cover the sauce in the casserole (4-5 dependent on the size of the dish).
8) Mix sauce and tomato paste.
8) Top the noodles with 1/3 of the veggie mixture followed by 1/3 of the ricotta cheese mixture, 1 cup sauce mixture, 1/3 cup mozarella, and 1 tbsp parmesan.
9) Repeat this sequence to create 1 more layers, ending with sauce.
10) Sprinkle with remaining mozarella and bake 30-35 minutes or until lasagna is bubbly and top is crusty.
11) Cut into 12 equal portions and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user CHRISSIET01.

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