Classic Meat and Cheese Lasagna with Veggies

21 INGREDIENTS • 11 STEPS • 1HR 45MINS

Classic Meat and Cheese Lasagna with Veggies

Recipe

4.8

11 ratings

Community Pick

Community Pick

A classic lasagna with lots of yummy veggies.

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Classic Meat and Cheese Lasagna with Veggies

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A classic lasagna with lots of yummy veggies.

Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.

http://www.de-ma-cuisine.com

1HR 45MINS

Total Time

$2.37

Cost Per Serving

Ingredients

Servings

8

us / metric

1 lb

Ground Beef

4 cloves

Garlic, minced

3/4 cup

Diced Carrot

3/4 cup

Diced Radish

3/4 cup

Diced Celery

3 cups

Chopped Kale

to taste

to taste

Ground Black Pepper

1 pinch

Ground Nutmeg

2 cups

1/2 cup

2 1/2 cups

Grated Mozzarella Cheese

1/2 cup

Parmesan Cheese

5 cups

Tomato Sauce

1 tsp

Dried Oregano, crushed

1 tsp

Dried Thyme, crushed

1 tsp

Dried Parsley, crushed

1 tsp

Dried Basil, crushed

1/2 tsp

Dried Rosemary, crushed

1 Tbsp

Balsamic Vinegar

9 oz

No-Boil Lasagna Noodles

Nutrition Per Serving

VIEW ALL

Calories

507

Fat

22.7 g

Protein

38.8 g

Carbs

39.0 g

Love This Recipe?

Classic Meat and Cheese Lasagna with Veggies

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Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.

http://www.de-ma-cuisine.com

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Cook the Ground Beef (1 lb) in a large skillet over medium high heat until partially done, then add the minced Garlic (4 cloves), diced Carrot (3/4 cup), Radish (3/4 cup), Celery (3/4 cup) and chopped Kale (3 cups). Cook for 5-10 minutes.

step 2 Cook the Ground Beef (1 lb) in a large skillet over medium high heat until partially done, then add the minced Garlic (4 cloves), diced Carrot (3/4 cup), Radish (3/4 cup), Celery (3/4 cup) and chopped Kale (3 cups). Cook for 5-10 minutes.

step 3

Add kale and wilt down for about 5 minutes. Add Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (1 pinch). Taste and adjust seasoning. Remove from heat and cover to keep warm.

step 4

Mix together Cottage Cheese (2 cups), Greek Yogurt (1/2 cup), Mozzarella Cheese (1 1/2 cups), reserving the rest for later, Parmesan Cheese (1/2 cup), Salt (to taste) and Ground Black Pepper (to taste) for the cheese filling.

step 4 Mix together Cottage Cheese (2 cups), Greek Yogurt (1/2 cup), Mozzarella Cheese (1 1/2 cups), reserving the rest for later, Parmesan Cheese (1/2 cup), Salt (to taste) and Ground Black Pepper (to taste) for the cheese filling.

step 5

Combine the Dried Oregano (1 tsp), Dried Thyme (1 tsp), Dried Parsley (1 tsp), Dried Basil (1 tsp) and Dried Rosemary (1/2 tsp) together in a mortar and pestle, them crush them together into a fine mix.

step 5 Combine the Dried Oregano (1 tsp), Dried Thyme (1 tsp), Dried Parsley (1 tsp), Dried Basil (1 tsp) and Dried Rosemary (1/2 tsp) together in a mortar and pestle, them crush them together into a fine mix.

step 6

Combine the Tomato Sauce (5 cups), crushed herbs and Balsamic Vinegar (1 Tbsp) together and season with Salt (to taste) and Ground Black Pepper (to taste) to make the tomato sauce.

step 6 Combine the Tomato Sauce (5 cups), crushed herbs and Balsamic Vinegar (1 Tbsp) together and season with Salt (to taste) and Ground Black Pepper (to taste) to make the tomato sauce.

step 7

Grease two 8x8 inch pans or one 9x13 inch pan. Spoon a bit of sauce into the bottom of the pan and top with two pasta sheets from the No-Boil Lasagna Noodles (9 oz) box.

step 8

Top pasta with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping the last set of noodles with lots of sauce and the Mozzarella Cheese (1 cup).

step 9

Bake covered for 30 minutes, then uncovered for 30-40 minutes more.

step 10

Let stand 10 minutes before serving.

step 11

Enjoy!

step 11 Enjoy!

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