Dinner

Veggie/Meat lasagna is for Dinner.

Veggie/Meat lasagna takes 30 minutes to prepare.

Veggie/Meat lasagna takes 45 minutes to cook.

Veggie/Meat lasagna makes 16 servings.

The ingredients for Veggie/Meat lasagna are:

-Beef, 90% Lean Ground Beef from Sirloin, 16 oz
-pasta, Lasagna Ronzoni Healthy Harvest whole wheat, -10 oz (About 9 sheets)
-Spinach, frozen, 1.5 cup
-Zucchini, 4 cup, sliced thin lengthwise
-Great Value All Natural Tomato Puree, 29 oz (1 can)
-1/2 med yellow onion
-Garlic, 5 clove
-Mozzarella Cheese, part skim milk, 8 oz
-Parmesan Cheese, grated, 1 cup
-Ricotta Cheese, part skim milk, 1 cup
-tomato paste (cento) 2 Tbs

Here is how you make Veggie/Meat lasagna:

-chop garlic and onions-saute the garlic and onions untill soft and translucent-Add the ground beef and cook untill brown-Add the tomato paste and combine-Add the tomato Puree-Add the Parmesan cheese and ricotta cheese and stir-Simmer 15 minutes -Boil noodles for 3 minutes-Use a mandolin or cut thin 2 large Zucchini-Layer a thin layer of sauce then the first layer of noodles (this depends on your pan size I used 3 lenghwise and 1 widthwise at the bottom of the pan)-Layer another layer of sauce then 1/4 of the mozzarella-layer one layer of zucchini slices then another layer of sauce and another 1/4 of the cheese.-same for the next layer then the top layer is noodles then sauce then the last of the cheese-Bake at 350 for 30 min covered, then uncover and bake for another 15 min untill cheese is nice and bubblyServing Size: Makes 16 piecesNumber of Servings: 16Recipe submitted by SparkPeople user PIRATEGIRL23.

The nutritional information for Veggie/Meat lasagna is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 229.0

• Total Fat: 8.5 g
• Cholesterol: 35.4 mg
• Sodium: 247.6 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.2 g
• Protein: 17.6 g

Veggie/Meat lasagna is Italian cuisine.