My Traditional Lasagna v. Veggie Lasagna. I love having choices!
With school in and the sports season picking back up, I wanted to make meals that are healthy and reheat nicely! These meals stood up to the challenge. I also wanted to pack my dinner full of veggies without all the carbs I knew my husband would enjoy. I made these lasagna dishes side by side and even split several of the ingredients which kept cost low!
Here is what I used:
2 tbsp olive oil
3 medium zucchini
1 cup cauliflower florets
1 cup broccoli florets
1/2 onion, chopped
2 cloves garlic, chopped
1 jar + extra 1/2 cup spaghetti sauce
2 cups cottage cheese
1/2 cup Parmesan cheese (I used shaved kind)
1 cup shredded mozzarella
1 pound beef
9 lasagna noodles (If only making veggie lasagna, omit noodles and use 5 zucchini instead of 3. Also double cauliflower and broccoli.) 1 egg 1. Preheat oven to 425. (For Noodles) Put a pot of water on stove and bring to a boil.
2. Slice zucchini into long strips (not super thin). Place in oven and cook for 5 minutes on each side. Cook lasagna noodles al dente.
3. After zucchini is cooked, reduce heat on oven to 375.
4. In a large skillet add oil and turn heat up to medium. Add garlic and move around pan. Add in onion and beef and cook until beef is no longer pink and onion translucent. Add in jar of pasta sauce (save additional 1/2 cup for later). 5. Divide pasta sauce in two. Keep half in pan and add broccoli and cauliflower to that pan. Simmer until broccoli and cauliflower are soft. While waiting for veggies to simmer, combine egg, Parmesan and cottage cheese to a small bowl. 6. Use two smaller casserole dishes (like 8×8).Spray each dish with cooking spray. In traditional lasagna pan, add just a thin layer of the “veggie free sauce”. In veggie lasagna add veggie loaded pasta sauce. 7. Layer real noodles in traditional pan and zucchini in veggie lasagna pan. 8. Top each with a layer of meat mixture and cottage cheese mixture. Add another layer of noodles/zucchini and repeat layer of meat mixture and cheese mixture. 9. Add a second layer of pasta/zucchini layer, followed by another layer of meat mixture and then cottage cheese mixture. 10. Add final layer of pasta/zucchini layer and top with reserved spaghetti sauce and then top with mozzarella and Parmesan flakes. 11. Cover both dishes and bake at 375 for roughly 50 minutes. Uncover and bake for about 10 more or until cheese is golden brown and bubbly. 12. ENJOY! Veggie Lasagna adapted from Jo and Sue.