Veggie-Packed Beef Lasagna



Lasagna is one of those recipes that can be made ahead, frozen for later, and a hearty meal that can help make weeknight meals a breeze.


For the filling:

- 93% lean ground beef - olive oil - yellow onion - sliced mushrooms - salt - zucchini - baby spinach

Tomato sauce

- olive oil - garlic - crushed tomatoes - fresh basil - salt - crushed red pepper flakes

Remaining ingredients:

- ricotta cheese - parmesan cheese - grated mozzarella cheese - egg - Italian seasoning - salt - Freshly ground black pepper -  lasagna noodles

INSTRUCTION: 1. Preheat the oven to 425 degrees Fahrenheit. 2. Add ground beef breaking apart into small crumbles. 3. Add olive oil. Sauté onions and mushrooms until tender. 4. Sauté garlic for about 1 minute

5. Add the ricotta, ¼ cup parmesan, 3/4 cup mozzarella, egg, Italian seasoning, salt, and pepper. 6. To assemble: Spread 1 cup of tomato sauce evenly over the bottom of a baking dish. Layer 3 lasagna noodles on top. 7. Wrap a sheet of parchment paper or foil around the top of the lasagna 8. Remove from the oven and let the lasagna cool for 15 to 20 minutes

For detailed recipes, visit Julie Harrington