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Healthy Recipe: Beef and Vegetable Lasagna

Posted on Aug 26, 2013 by Chef Karla Williams








beef-vegetable- lasagna

INGREDIENTS:

4 cups Broccoli, cut small

4 cups Zucchini, cut small

4 cupsYellow Squash, cut small

1 Bag Spinach

1 pound Lean ground beef

1 pound Lean ground beef

1 teaspoon Kosher salt

2 teaspoon Oregano

2 teaspoon Basil

2 teaspoon Onion powder

2 teaspoon Garlic powder

1 cup Mozzarella cheese, part skim (reserve for top layer)

15 Lasagna sheets, Whole Wheat

3 cups Cottage cheese 1%

1 Tablespoon Italian seasoning

6-8 cups H3 Marinara sauce

 

PREPARATION:

    • Preheat oven to 350°F.
    • Steam veggies and drain well
    • Squeeze moisture out of spinach
    • Sauté beef with garlic powder, onion powder, basil, oregano, and salt
    • Then add H3 Marinara to the beef mixture, about 4 cups
    • Reserve remaining marinara
    • Then turn down heat and let simmer for about 5 to 10 minutes; set aside
    •  Mix cottage cheese with Italian seasoning
    • Spray oil a 9 X 13 inch pan
    • Place one cup of marinara sauce on bottom of pan; top with lasagna sheets; top with veggies; top with a layer of cottage cheese and meat sauce; then top with lasagna sheets
    • Repeat
    • Top last layer of noodles with sauce
    • Cover with parchment paper or plastic wrap; then cover with aluminum foil
    • Preheat oven at 350˚ F, and bake lasagna primavera for 1hour 15 minutes
    • Remove covering and top with mozzarella
    • Bake 15 to 20 minutes longer to brown the cheese

 

NUTRITION:  

Number of servings: 12 servings

Serving size: 1/12 of the pan

Calories:  380

Fat grams:  10


RESERVE
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