Beef, lentil and squash lasagna
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. vegetable oil
225 g (½ lb) lb ground beef
675 mL (2¾ cups) cup homemade or store-bought tomato sauce
375 mL (1½ cups) cup water
1 tin (540 mL) cup lentils, drained and rinsed
750 mL (3 cups) cup finely diced butternut squash
500 mL (2 cups) cup finely diced zucchini
1 package oz baby spinach leaves
12 whole wheat lasagna noodles, cooked according to package directions
1 container lb cottage cheese
675 mL (2¾ cups) cup grated mozzarella cheese, about 320 g
15 mL (1 tbsp.) tbsp. vegetable oil
225 g (½ lb) lb ground beef
675 mL (2¾ cups) cup homemade or store-bought tomato sauce
375 mL (1½ cups) cup water
1 tin (540 mL) cup lentils, drained and rinsed
750 mL (3 cups) cup finely diced butternut squash
500 mL (2 cups) cup finely diced zucchini
1 package oz baby spinach leaves
12 whole wheat lasagna noodles, cooked according to package directions
1 container lb cottage cheese
675 mL (2¾ cups) cup grated mozzarella cheese, about 320 g
Directions
1Preheat oven to 200°C (400°F). Heat oil in a large saucepan over medium-high heat. Fry meat, stirring, for 5 minutes or until browned. Stir in the tomato sauce, water, lentils, squash, and zucchini. Bring to a boil. Cook, stirring occasionally, for 20 to 25 minutes, or until vegetables are tender. Stir in spinach and cook 2 minutes, until wilted.
2Spread 250 mL (1 cup) of sauce in the bottom of a 23 cm x 33 cm (9 in x 13 in) baking pan. Place 3 lasagna noodles side-by-side on top of the sauce. Spread one-quarter of remaining tomato sauce, one-third of cottage cheese, and one-quarter of the mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce, and mozzarella.
3Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbling, then broil for 2 to 3 minutes until top is golden brown. Let sit for 10 minutes before serving.
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Personal Note
Personal Note