Lasagna
You'll notice A LOT of vegetables in this recipe. Trust me, it cooks down and you won't notice. It won't make it totally healthy but it's healthier.
I usually make several pans and freeze them. Then put one in the oven when I feel like it. It's too much work just to make one pan.
Ingredients
1 (1.5 for 3 pans) Ronzoni Lasagna Noodles
1 Onion
4 jars spaghetti sauce (Ragu Chunky Vegie) +1 for bottom of pans
2 6 ounce cans Tomato paste
5 small zucchini grated
4 carrots
3 cups Spinach
1-2 cups broccoli slaw (shredded broccoli)
Garlic powder
Small amount of pepper
16 ounces cream cheese
3 lbs cottage cheese
1 package mushrooms
1 can sliced olives
3 pounds mozzarella cheese
1 pound ground beef
- Grate vegies.
- Cook vegies in pan
- Cook ground beef in saucepan
- Mix vegies, beef and sauce together
- Boil water then add noodles, don’t cook the noodles all the way, they should still be firm. Then put them in a pot of cold water
- Mix the cottage cheese and cream cheese.
- Spread a thin layer of sauce on the bottom of pan then add layers starting with noodles, cheese mix, sauce, mozzarella, parmesan. 2 – 3 layers thick.
- Bake at 350 until the cheese melts and starts to brown on top.