A fresh take on a classic Italian dish. Instead of lasagna noodles, we’re using whole wheat spiral pasta. We’re also using a very lean ground beef (or try ground turkey to reduce the fat some) and add in your favorite veggies. 40 Minutes to Prepare and Cook.
1 box (13.25 oz) Healthy Harvest Pasta, Rotini
1 can (26.5 oz) Hunt’s Spaghetti Sauce, Traditional
1 container (15 oz) Ricotta Cheese, Park Skim Milk
1 cup grated Parmesan cheese
1 cup shredded Fat-free Mozzarella
1 large egg, beaten
3 cloves garlic, minced
1 Tbsp. olive oil
1 pound very lean ground beef or turkey
1 cup Summer Squash, sliced
1 cup Broccoli, chopped
Preheat over to 375F.
Brown 1 lb. ground beef in 1 T. olive oil.
Meanwhile, boil pasta for 10 min. and drain.
Steam vegetables (about 10 minutes) and set aside.
Beat 1 egg, add 3 cheeses and garlic and mix thoroughly. Set aside.
Assemble: Layer all ingredients in lightly greased lasagna pan or 9×13 pan. Begin with a light layer of sauce, followed by half the noodles, 1/3 of the cheese, 1/2 of the vegetables, 1/2 of the beef.
Repeat process, using half of the remaining sauce. Add final layer of sauce and cheese.
Bake at 375F for 20 minutes or until cheese is golden brown and bubbly. Enjoy!
Number of Servings: 12