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Lean & High Protein Beef Lasagna
My lighter homemade lasagna recipe, it’s perfect for a cold night in and has more protein and less carbs using veggies as a substitute for the middle lasagna sheet noodles.
We freeze the remaining portions for another meal
-1 lb extra lean ground beef
-3 cloves garlic
-1 chopped onion
-3 cups pasta sauce
-2 cups 0% cottage cheese
-2 cups chopped spinach
-1 cup light mozzarella cheese (120g)
-6 ready bake lasagna sheet noodles or cooked whole wheat lasagna noodles
-1 eggplant sliced into thin sheets
-2 zucchini sliced into thin sheets
Cook the ground beef first with onion and garlic then mix in 1 cup of pasta sauce.
In another bowl mix cottage cheese, whole egg and chopped spinach.
In a baking tray add a layer of pasta sauce before adding the first 3 sheets of lasagna noodles then add the cottage cheese spinach mix followed by slices of zucchini and eggplant evenly spread out.
On top of the vegetables add the ground beef followed by a layer of the remaining sheets of lasagna noodles and 1 cup of pasta sauce.
Bake covered in a preheated oven of 350 degrees for 45 min.
Top the lasagna with grated mozzarella and bake for another 15 min uncovered.
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