Beef, Lentil & Squash Lasagna

Prep time: 15min

Total time: 90min

Serves: 12

Ingredients
Nutritional Information

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):

calories

290

fat

8 g

saturated fat

4 g

carbs

33 g

sugar

6 g

protein

25 g

cholestrol

35 mg

fibre

8 g

sodium

580 mg

Directions

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.
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.
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.