Healthy Recipe: Beef and Vegetable Lasagna

This week’s recipe is our Beef and Vegetable Lasagna.  It’s a super simple way to add lots of vegetables to a dish without adding lots of extra calories or fat.

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