Beef, Lentil & Squash Lasagna

Prep time: 15min
Total time: 90min
Serves: 12
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
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
Per serving (1/12 of the recipe):
8 g
saturated fat
4 g
33 g
6 g
25 g
35 mg
8 g
580 mg


  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.

  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.

  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.

Product Recall : Compliments Pastrami