A Great Lasagna Recipe
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childe13
Posts: 1
This recipe is from H3 (Hilton Head Health) and my family loves it. I can't make it often enough. It really is yummy and healthy. Try it out.
BEEF & VEGETABLE LASAGNA
INGREDIENTS:
4 cups Broccoli, cut small
4 cups Zucchini, cut small
4 cups Yellow squash, cut small
1 bag Spinach
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 sheets 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.
• 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
• Bake Lasagna primavera for 1hour 15 minutes
• Remove covering and top with mozzarella
• Bake 15 to 20 or until cheese has browned
Chef’s Note: Cooking time can be cut down if you pre-cook the noodles, or can be
prepared without cooking the noodles. Also, if pan is really full to the top with all layers,
be sure to place a sheet or baking pan underneath so there is no mess in your oven ☺
Number of servings: 12 servings
Serving size: 1/12th of the pan
Calories: 380
Fat grams: 10
BEEF & VEGETABLE LASAGNA
INGREDIENTS:
4 cups Broccoli, cut small
4 cups Zucchini, cut small
4 cups Yellow squash, cut small
1 bag Spinach
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 sheets 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.
• 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
• Bake Lasagna primavera for 1hour 15 minutes
• Remove covering and top with mozzarella
• Bake 15 to 20 or until cheese has browned
Chef’s Note: Cooking time can be cut down if you pre-cook the noodles, or can be
prepared without cooking the noodles. Also, if pan is really full to the top with all layers,
be sure to place a sheet or baking pan underneath so there is no mess in your oven ☺
Number of servings: 12 servings
Serving size: 1/12th of the pan
Calories: 380
Fat grams: 10
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