NutritionSortLoading...
Loading...

1 medium zucchini

2 medium carrots

1 medium red bell pepper

½ cup mushrooms

2 garlic cloves

1 shallot

3 15 oz (425 g) cans of tomato sauce

½ can of water

1 tsp (6 g) salt

1 tsp (3 g) garlic powder

2 tsp (6 g) onion powder

1 tsp (3 g) black pepper

2 ½ tsp dried oregano

5 tsp dried basil

2 lbs (906 g) 93/7 ground beef

1 tsp (6 g) salt

12 oz (340 g) oven ready lasagna noodles

2 16 oz (454 g) containers of 2% fat cottage cheese

2 tbsp (20 g) cornstarch

2 large eggs

1 tbsp dried parsley

1 c low moisture part skim mozzarella

½ c parmigiano reggiano

1 lbs (453 g) mozzarella cheese (shredded)

5.25 oz (150 g) parmigiano reggiano (shredded)

Dried parsley garnish

Select allAdd

1. Dice all the veggies to be roughly the same size, and mince the garlic and shallot, keeping them separate from the other veggies

2. Set the oven to 400 degrees Fahrenheit (~204 C)

3. Add the sauce ingredients to a pot and set to low heat to simmer covered

4. Brown and cook the meat (with salt) in a pan on medium heat, adding in the garlic and shallot to cook as the meat finishes. Add to the sauce, mix, and recover the pot

5. Starting with the mushrooms to let them release moisture, add the veggies to the pan and cook until slightly softened. Transfer to the sauce, mix, and turn off the heat, leaving the pot covered

6. Whisk or blend the cottage cheese and cornstarch together, and whisk in the other cheese mix ingredients

7. Mix what's left of the shredded cheeses and set aside

8. Set an aluminum foil-lined baking sheet under a glass 9x13-inch (23x33-cm) baking dish

9. Build the lasagna (three layers of sauce and cheese mix, two layers of noodle, and one top layer of shredded cheese). Start with the sauce and cheese mix (about a third of each per layer), followed by noodles, then more sauce and cheese mix, then noodles, then the last of the sauce and cheese mix, and finally the cheese topping

10. Lightly cover the lasagna with foil, tenting it to prevent cheese stickage, and bake in the oven for 30 minutes

11. After the 30 minutes, remove the foil cover and continue baking at the same temperature for 15 more minutes

12. Turn the oven up to 450 degrees F (230 C) and bake for another 5-10 minutes, or until the top of the lasagna is to your liking

13. Remove from oven and let cool for 15 minutes before serving

SortLoading...
Loading...

1 medium zucchini

2 medium carrots

1 medium red bell pepper

½ cup mushrooms

2 garlic cloves

1 shallot

Select allAdd

SortLoading...
Loading...

Sauce:

3 15 oz (425 g) cans of tomato sauce + ½ can of water

1 tsp (6 g) salt

1 tsp (3 g) garlic powder

2 tsp (6 g) onion powder

1 tsp (3 g) black pepper

2 ½ tsp (approx) dried oregano*

5 tsp (approx) dried basil*

Select allAdd

*Not Italian seasoning mix Meat:

SortLoading...
Loading...

2 lbs (906 g) 93/7 ground beef

1 tsp (6 g) salt

Select allAdd

SortLoading...
Loading...

Pasta:

12 oz (340 g) oven ready lasagna noodles

Select allAdd

SortLoading...
Loading...

Cheese Mix:

2 16 oz (454 g) containers of 2% fat cottage cheese (Daisy, preferred)*

2 tbsp (20 g) cornstarch

2 large eggs (Grade A)

1 tbsp (roughly) dried parsley

1 c (roughly) low moisture part skim mozzarella**

½ c (roughly) parmigiano reggiano**

Select allAdd

*Can blend if you’d like **From the below amounts of cheese Cheese Topping:

SortLoading...
Loading...

1 lbs (453 g) mozzarella cheese (shredded)*

5.25 oz (150 g) parmigiano reggiano (shredded)*

Dried parsley garnish (after baking)

Select allAdd

*Use what is left after making the mix ~ INSTRUCTIONS ~

SortLoading...
Loading...

Dice all the veggies to be roughly the same size, and mince the garlic and onion, keeping them separate from the other veggies.

Set the oven to 400 degrees Fahrenheit (~204 C).

Add the sauce ingredients to a pot and set to low heat to simmer covered.

Brown and cook the meat (with salt) in a pan on medium heat, adding in the garlic and onion to cook as the meat finishes. Add to the sauce, mix, and recover the pot.

Starting with the mushrooms to let them release moisture, add the veggies to the pan and cook until slightly softened. Transfer to the sauce, mix, and turn off the heat, leaving the pot covered.

Whisk or blend the cottage cheese and cornstarch together, and whisk in the other cheese mix ingredients.

Mix what’s left of the shredded cheeses and set aside.

Set an aluminum foil-lined baking sheet under a glass 9x13-inch (23x33-cm) baking dish.

Build the lasagna (three layers of sauce and cheese mix, two layers of noodle, and one top layer of shredded cheese). Start with the sauce and cheese mix (about a third of each per layer), followed by noodles, then more sauce and cheese mix, then noodles, then the last of the sauce and cheese mix, and finally the cheese topping.

Lightly cover the lasagna with foil, tenting it to prevent cheese stickage, and bake in the oven for 30 minutes.

After the 30 minutes, remove the foil cover and continue baking at the same temperature for 15 more minutes.

Turn the oven up to 450 degrees F (230 C) and bake for another 5-10 minutes, or until the top of the lasagna is to your liking.

Remove from oven and let cool for 15 minutes before serving.

Select allAdd

~ TOTAL LASAGNA MACROS ~ Cal: 6256 P: 571g, C: 467g, F: 229g ~ MACROS PER SERVING (8 SERVINGS) ~ Cal: 782 P: 71g, C: 58g, F: 28.6g ~ MACROS PER SERVING (10 SERVINGS) ~ Cal: 626 P: 57g, C: 46.7g, F: 23g ~ MACROS PER SERVING (12 SERVINGS) ~ Cal: 521 P: 47.5g, C: 39g, F: 19g