Beef / Pork

Semi-Veggie Lasagna is for Dinner.

Semi-Veggie Lasagna takes 20 minutes to prepare.

Semi-Veggie Lasagna takes 50 minutes to cook.

Semi-Veggie Lasagna makes 6 servings.

The ingredients for Semi-Veggie Lasagna are:

Lasagna noodles - 8 oz. which was about 1/2 of a box
2 cups spaghetti sauce
8 oz. lean ground beef
1 cup or 1 sliced green pepper
2 cups sliced mushrooms
1 cup or 1 med sliced onion
3 cups zucchini or yellow or both squash
1 cup cottage cheese
1 cup ricotta cheese
8 oz. mozzarella cheese
1 tsp. - tbsp. of Italian seasoning, oregano or basil to taste

Here is how you make Semi-Veggie Lasagna:

Cook noodles according to package, drain and set aside. Preheat oven to 400 degrees. Brown ground beef and drain / rinse any fat. Add the spaghetti sauce to the hamburger and set aside.Slice the squash lengthwise and cut the onion, mushrooms and peppers in to rings and place them on a paper towel to remove any liquid. Spray a non-stick cookie sheet with Pam and place the veggies on it in a single layer. Bake for 10 minutes and turn them over and cook an additional 10 minutes then remove from the oven and set aside. Reduce the oven temperature to 350 - 375. Mix together the cottage and ricotta cheese and set aside. In a 9" x 9" x 4" casserole dish place a layer of noodles, sauce/burger and cheese mixture (first layer). Second layer the squash slices, sauce/burger and cheese mixture. Third the mushroom / onion / peppers, sauce/burger and cheese. Last layer the noodles, sauce/burger and cheese and top with mozzarella. Cook uncovered on 350 - 375 for 30 minutes.Serving Size: 6 - 3 inch piecesNumber of Servings: 6Recipe submitted by SparkPeople user RIDNM2376.

The nutritional information for Semi-Veggie Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 456.0

• Total Fat: 14.9 g
• Cholesterol: 57.8 mg
• Sodium: 798.3 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 5.1 g
• Protein: 34.4 g

Semi-Veggie Lasagna is Italian cuisine.