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Beef and Veggie Lasagna

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Beef and Veggie Lasagna
Last Thursday I made a giant beef lasagna with zucchini and mushrooms. It was my way of combining a vegetable lasagna with a meat lasagna. Charles thought I was trying to sneak vegetables in. This recipe could be made with different vegetables, or without beef if you prefer to keep things vegetarian.

The preparation time for this meal is only about 30 minutes – and it makes plenty of food. This lasagna was so big that we ate it for days! I didn’t get tired of it though. I love the creamy ricotta, the meaty sauce and the slight crunch to the zucchini. It was a lunch I looked forward to when I brought the leftovers to work.

You will need:

  • 1 pound Ground Beef
  • 24 ounces crushed or chopped tomatoes
  • 2 cloves garlic, crushed
    Lasagna Noodles (I used half a box)
  • 16 ounces Part Skim Ricotta
  • 1 cup chopped Frozen Spinach, defrosted and water squeezed out
  • 1 egg
  • 1/2 cup Parmesan
  • 1/2 cup Mozzarella
  • 1 Zucchini, thinly sliced
  • 1 cup sliced Mushrooms

Step 1:

Get started on the sauce. Brown the beef in a pan over medium heat. Add the crushed garlic. Once the beef has browned, break it up into small pieces and add the tomatoes. Let simmer and reduce while you prepare all the other ingredients. (You could also skip this step and use sauce from a jar.)

Step 2:

Boil the lasagna sheets according to the directions on the box.

Step 3:

While the lasagna sheets are boiling, and the sauce is simmering, prepare the cheese mixture. Stir together the ricotta, Parmesan, spinach and egg.

Step 4:

At this point your lasagna sheets should be ready. Drain them. The tomato sauce should be thickened, and it is time to assemble. Start with placing a layer of the pasta on the bottom of your casserole. Then layer the sauce, cheese, and either the zucchini or mushrooms on top. Continue building these layers until your casserole is full. Pour a thin layer of sauce over and then sprinkle with mozzarella.

Step 5:

Bake for 45 minutes at 350 degrees.

mimi

Sunday 15th of October 2023

Can’t wait to try this! Thank you! Love all the veggies. :) I noticed you didn’t cover with foil prior to baking. I usually do, and remove last 5 minutes. But wondering if there was a reason for this or just a preference in any lasagna recipe. thank you!

Kit

Monday 16th of October 2023

No reason! Just preference.

Dan

Tuesday 3rd of October 2023

Is this for a large pyrex or 8x8

Kit

Monday 16th of October 2023

A Large Pyrex!

Betsy

Saturday 25th of December 2021

Best lasagna ever. My whole family loved it. I used 1 1/4 # of extra lean ground beef, and pretty much doubled the sauce by adding 2 smaller cans of tomato sauce and then 1 can-15-16 oz of diced tomatoes with basil and oregano since we like it juicy and I used no boil lasagna noodles. Additionally, I added a 1/2 tsp of red pepper flakes to the ground beef, some sea salt and to the ricotta egg mixture-2-3 TBSP fresh parsley and 1 TBSP Italian seasoning and a little extra ricotta, Parmesan, and another egg as I had to used oversized casserole dish. For this size casserole-I ended up sprinkling the entire 2 cup pack of mozzarella on top. Why not…? It was delish. Oh- before adding that can of seasoned tomatoes-I warmed up and smushed down the tomato chunks. Probably not necessary. Prep time -one hr.

Laura Lane

Wednesday 6th of February 2013

Oh my gosh... not only does this lasagna look good, but what an AWESOME photo! Love it!

thekittchen

Wednesday 6th of February 2013

Thank you! To be totally honest, I have learned that some food photograph better when they are cold! This was taken when I was about to heat up leftovers. Plus I learned a lot at that photography class!

Teresa

Wednesday 6th of February 2013

This looks so wonderful. I have so many lasagna recipes, but I can't pass up this one!

thekittchen

Wednesday 6th of February 2013

Thanks Teresa!

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