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Vegetable and Meat Lasagne
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Ingredients
1 pound ground beef
cheddar cheese (grated)
parmesan or Romano cheese or a mixture of both (grated)
zucchini squash, peeled, sliced thin lengthwise
½ cup onion, minced
4 cloves garlic (put through a garlic press)
3 grated carrots
2½ cups tomato juice
1 fresh tomato diced (optional)
½ tsp thyme
½ tsp oregano
salt to taste
pepper to taste
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454 grams ground beef
cheddar cheese (grated)
parmesan or Romano cheese or a mixture of both (grated)
zucchini squash, peeled, sliced thin lengthwise
26 grams onion, minced
4 cloves garlic (put through a garlic press)
3 grated carrots
591 ml tomato juice
1 fresh tomato diced (optional)
½ tsp (2.5 ml) thyme
½ tsp (2.5 ml) oregano
salt to taste
pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat the oven to 350°F (180°C).
- Brown the meat in a large skillet.
- Add minced onion, garlic, carrots, tomato juice, tomato and seasonings.
- Let this cook till all vegetables are cooked, and the sauce is at the consistency you would like.
- Put a little sauce on the bottom of an oven dish and then layer squash, sauce, and cheese.
- Then repeat ending with cheese. Depending on the size of your dish this is enough for about 2 layers.
- Bake in the oven for 30 minutes or until cheese is completely melted.
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Nutritional Info
Storage
Notes
I brown my meat by putting it in a plastic colander and putting the colander in a bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl. Then use the meat as directed in the rest of the recipe.
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