Carrot/Spinach/Beef Lasagna

Serves: 5
Total Calories: 762


9 lasagna noodles
1 pound ground beef
1/4 cup chopped onion
1 teaspoon garlic powder
1 egg
1 cup shredded carrot
1 (10-ounce) package frozen chopped spinach (thawed and drained)
1 tablespoon basil
1 tablespoon parsley flakes
1 pound (16 ounces) cottage cheese
2 cups mozzarella cheese (shredded)
1 cup Parmesan cheese (grated)
2 tablespoons olive oil
1 (14 1/4-ounce) can diced tomato
2 (8-ounce) cans tomato sauce
1/2 (6-ounce) can tomato paste
1 1/2 cups beef gravy (or warm up beef broth with 3 tablespoons Wondra flour or gravy mix & whisk well)
1 teaspoon salt


Cook lasagna according to package directions, drain, rinse in cold water and set aside.

In large skillet brown ground beef until almost done, add onion, garlic and cook until ground beef is done. Add carrots, spinach, diced tomatoes, tomato sauce, tomato paste, olive oil, salt and beef gravy. Cook for about 20 minutes at low heat, stirring often.

In large bowl add egg and beat, and cottage cheese and blend well. Add parsley flakes, 1/2 mozzarella cheese and 1/2 Parmesan cheese. Blend well.

Grease 9 x 13 inch pan and add a thin layer of meat/tomato mixture. Arrange cooked lasagna noodles over sauce; spread a thin layer of meat/tomato sauce over noodles, put thin layer of cheese mixture of sauce. Repeat layers 1 or 2 more times. End with meat/tomato sauce on top; sprinkle with remainder of mozzarella cheese and Parmesan cheese on top.

Cover and bake at 375 degrees for 45 minutes. Let stand 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 762
Calories from Fat: 362

This Carrot/Spinach/Beef Lasagna recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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