Beef, Lentil & Squash Lasagna
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- Serves
- 12
Ingredients
- 8 oz
- extra lean ground beef
- 250 g
- 1 jar
- prepared tomato sauce
- 650 mL
- 1 can
- lentils, drained and rinsed
- 540 mL
- 3 cups
- finely diced butternut squash
- 750 mL
- 2 cups
- finely diced zucchini
- 500 mL
- 1 pkg
- baby spinach
- 142 g
- 12
- whole wheat lasagna noodles, cooked according to package directions
- 1 tub
- Compliments Balance 1% Cottage Cheese
- 500 g
- 1 bag
- Compliments Balance Shredded Part Skim Mozzarella
- 320 g
Directions
Step 1
Preheat oven to 400˚F (200˚C). Heat large saucepan over medium heat. Crumble ground beef into saucepan and sprinkle 2 tbsp (30 mL) water over top. Cook, stirring, 5 min. or until meat is browned. Stir in tomato sauce, 1 1/2 cups (375 mL) water, lentils, butternut squash and zucchini. Bring to a simmer. Cook, stirring occasionally, 20 to 25 min. until vegetables are tender. Stir in spinach and cook 2 min. until it is wilted.
Step 2
Spread 1 cup (250 mL) tomato sauce mixture in bottom of greased 9 x 13-in. (3 L) baking dish. Place 3 lasagna noodles side-by-side on the sauce. Spread 1/4 of remaining tomato sauce mixture, 1/3 of cottage cheese, and 1/4 of mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce mixture and mozzarella.
Step 3
Cover with foil and cook in preheated oven 15 min. Remove foil and cook an additional 15 min. or until cheese is bubbling, then broil on high 2 to 3 min. until top is golden brown. Rest 10 min. before serving.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 290
- Fat:
- 8 g
- Saturated Fat:
- 4 g
- Carbs:
- 33 g
- Fibre:
- 8 g
- Sugar:
- 6 g
- Cholesterol:
- 35 mg
- Protein:
- 25 g
- Sodium:
- 580 mg