• I could have sworn I’ve been to this blog before but after rdanieg through some of the post I realized it’s new to me. Anyways, I’m definitely delighted I found it and I’ll be bookmarking and checking back frequently!

    From Trisha
    December 8, 2015

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.


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


  • 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


Number of servings: 12 servings
Serving size: 1/12 of the pan
Calories:  380
Fat grams:  10


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