Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Loaded Veggie Lasagna Base
Print Recipe
Ingredients
1
tbsp
olive oil
2
lb
93/7 ground beef
0.5
tsp
salt
1
tbsp
minced garlic
2
tbsp
italian seasoning
1
medium
zucchini
diced
1
medium
carrot
diced
25
oz
pasta sauce
1 jar
5
oz
spinach
1 small bag
15
oz
part-skim ricotta
1 container
2
cup
part-skim shredded mozzarella
Instructions
Pre-heat oven to 375F
If you are making pasta for this dish, you might want to get started on a pot of boiling salted water now too!
Add a drizzle of cooking oil to a large/extra-large skillet over medium/medium-high heat
Brown 2lb of lean ground beef, breaking apart while cooking
Add seasoning: salt, garlic, Italian seasoning blend
Add diced zucchini and carrots. Cook several minutes until slightly tender, stirring frequently
Add jar of pasta sauce and bring to a simmer
Slowly add in spinach by the handful and mix well to wilt
Transfer the mixture to a 9x13in baking dish. You could also proceed using the same skillet if it is oven-safe
Scoop small spoonfuls of ricotta evenly on top of meat sauce
Sprinkle with mozzarella cheese
Bake for 10-15 minutes or until cheese is fully melted
Serve over pasta and enjoy!
Notes
Nutrition facts will vary depending on exact items and amounts used.
Nutrition
Serving:
1
serving
|
Calories:
369
kcal
|
Carbohydrates:
12
g
|
Protein:
39
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
105
mg
|
Sodium:
902
mg
|
Potassium:
945
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
3733
IU
|
Vitamin C:
17
mg
|
Calcium:
423
mg
|
Iron:
5
mg
Servings:
8
Servings
Calories:
369
kcal
Author:
Olivia Goldin