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Rumbamel's Whole Wheat Veggie and Meat Lasagna is for Dinner.

Rumbamel's Whole Wheat Veggie and Meat Lasagna takes 20 minutes to prepare.

Rumbamel's Whole Wheat Veggie and Meat Lasagna takes 45 minutes to cook.

Rumbamel's Whole Wheat Veggie and Meat Lasagna makes 16 servings.

The ingredients for Rumbamel's Whole Wheat Veggie and Meat Lasagna are:

-1 1/2 lbs lean ground beef (I used 80/20)
-3 c onion chopped, I use white
-3 c broccoli chopped into bite size pieces (I use fresh)
-2 t minced garlic
-3 oz carrots (I used baby carrots)
-1 jar, 28 oz, Classico Fire Roasted Tomato and Garlic
-Salt and Pepper, to taste

-about 1/2 box Ronzoni Healthy Harvest Whole Wheat Lasagna Noodles (9 cooked noodles)

-15 oz Ricotta Cheese, (I used Priano from Aldi)
-2 eggs, large, Egglands Best
-1 t Italian seasoning
-1/2 c Classico Mushroom Alfredo Sauce
-2/3 c Italian Six Cheese (for the Ricotta mix) (I used Shop n Save brand)
-1 1/3 c Italian Six Cheese ( for the layers and the top, same brand)

Here is how you make Rumbamel's Whole Wheat Veggie and Meat Lasagna:

--While your pasta water is coming to a boil, brown and drain your meat, cut the onions, broccoli and carrots.--When the meat is drained, add the carrots, onions and broccoli and reduce the heat to med/low. Add the minced garlic and a few dashes of salt and pepper. Stir well. Cook with lid on and stir once in a while for about 5 min. or until veggies are crisp tender. --Add the Fire Roasted Tomato and Garlic sauce and stir again. Cover and again let simmer for about 5 minutes until the pasta is done cooking, stirring occasionally.--In a small to med. bowl mix the eggs, ricotta, italian seasoning, 2/3 c italian cheese and mushroom alfredo sauce well.--When the pasta is done, rinse it with cool water and separate the noodles.--In a 9x13 casserole dish, layer 1 3/4 c of the meat mix, then 3 noodles, then 3/4 heaping cup of the ricotta mix, then 1 3/4 c meat mix and 1/3 c Italian Cheese. REPEAT: noodle, ricotta, meat, italian cheese; REPEAT: noodle, ricotta, meat, then 2/3 c Italian Cheese.--Cook in a 350 degree oven for about 40-45 minutes until bubbly and cheese is golden. Let sit 10 minutes before serving.--Makes 16 servings.--Enjoy! Number of Servings: 16Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Whole Wheat Veggie and Meat Lasagna is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 234.8

• Total Fat: 14.6 g
• Cholesterol: 29.4 mg
• Sodium: 106.7 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.5 g
• Protein: 15.4 g

Rumbamel's Whole Wheat Veggie and Meat Lasagna is Italian cuisine.