Description
Beef and Vegetable Lasagna is a hearty, layered pasta dish featuring a rich beef and tomato sauce, tender vegetables, creamy béchamel, and layers of pasta sheets, baked to golden perfection.
Ingredients
- ground beef
- lasagna noodles
- zucchini
- spinach
- onion
- garlic
- tomato sauce
- tomato paste
- olive oil
- béchamel sauce or ricotta
- mozzarella cheese
- Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; set aside.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant.
- Add ground beef and cook until browned. Stir in tomato paste and sauce. Simmer for 10 minutes.
- Layer lasagna in a baking dish: sauce, noodles, vegetables, béchamel or ricotta, and cheese. Repeat layers.
- Finish with sauce and a generous layer of mozzarella and Parmesan.
- Bake for 35-40 minutes until bubbly and golden. Let stand 10 minutes before slicing.
Notes
- Use ground turkey or chicken as an alternative to beef.
- Add mushrooms, carrots, or bell peppers for extra veggies.
- Make it vegetarian by omitting the beef.
- Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
- Assemble and refrigerate up to 24 hours before baking for easy prep ahead of time.
- This lasagna can be frozen before or after baking.
- Drain vegetables well and don’t overdo the sauce to avoid watery lasagna.
- For creaminess, you can use ricotta or cottage cheese instead of béchamel.
- If using no-boil noodles, adjust the sauce quantity slightly for extra moisture.
- Basil and oregano make a great addition for fresh herbs.
- For clean slices, let the lasagna rest before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg