Are you craving a comforting, flavorful meal that's also surprisingly healthy? Look no further! This lasagna meat and vegetable recipe is the perfect answer. Forget those heavy, calorie-laden versions; this recipe offers a lighter take on a classic, packed with delicious vegetables and lean meat. It's a perfect example of easy recipes that deliver big on taste and satisfaction. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
- 1 pound lean ground beef or turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 9 lasagna noodles (oven-ready preferred for ease)
- 2 cups shredded mozzarella cheese
Instructions:
Step 1: Sauté the Vegetables and Meat
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes.
Step 2: Simmer the Sauce
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally. This allows the flavors to meld beautifully, creating a rich and delicious base for your lasagna.
Step 3: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
Step 4: Assemble the Lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, slightly overlapping if necessary. Spread half of the ricotta mixture over the noodles, followed by half of the zucchini, yellow squash, and bell pepper slices. Top with another layer of meat sauce and repeat the layers: noodles, remaining ricotta mixture, remaining vegetables, and finally, the remaining meat sauce.
Step 5: Bake and Serve
Sprinkle the mozzarella cheese evenly over the top. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let it rest for about 10 minutes before slicing and serving. This allows the lasagna to set and makes it easier to serve.
Cooking Tips for the Best Lasagna:
- For even cooking, use oven-ready lasagna noodles. They eliminate pre-boiling and save you time.
- Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
- If you prefer a spicier lasagna, add a pinch of red pepper flakes to the meat sauce.
- Feel free to add other vegetables to this recipe, such as mushrooms, spinach, or carrots.
Variations:
- Vegetarian Lasagna: Omit the ground meat and add 1 cup of cooked lentils or chickpeas to the sauce for extra protein.
- White Lasagna: Replace the meat sauce with a creamy béchamel sauce.
- Low-Carb Lasagna: Use zucchini slices instead of lasagna noodles to reduce carbohydrates.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-40g
This lasagna meat and vegetable recipe is a perfect example of healthy meals that are both delicious and easy to make. It's a great option for a quick dinner idea and a fantastic way to enjoy a classic dish with a healthy twist. Enjoy!