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Beef Lentil and Squash Lasagna Recipe

Beef Lentil and Squash Lasagna
Source: safeway

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Ingredients

  • 8 oz (250 g) extra lean ground beef
  • 1 jar (650 mL) prepared tomato sauce
  • 1 can (540 mL) lentils, drained and rinsed
  • 3 cups (750 mL) finely diced butternut squash
  • 2 cups (500 mL) finely diced zucchini
  • 1 pkg (142 g) baby spinach
  • 12 whole wheat lasagna noodles, cooked according to package directions
  • 1 tub (500 g) Compliments Balance 1% Cottage Cheese
  • 1 bag (320 g) Compliments Balance Shredded Part Skim Mozzarella
PREP TIME
15m
COOK TIME
1h15m
TOTAL TIME
1h30m
YIELD
12 servings

Instructions

  • Preheat oven to 400?F (200?C). Heat large saucepan over medium heat. Crumble ground beef into saucepan and sprinkle 2 tbsp (30 mL) water over top. Cook, stirring, 5 min. or until meat is browned. Stir in tomato sauce, 1 1/2 cups (375 mL) water, lentils, butternut squash and zucchini. Bring to a simmer. Cook, stirring occasionally, 20 to 25 min. until vegetables are tender. Stir in spinach and cook 2 min. until it is wilted.
  • Spread 1 cup (250 mL) tomato sauce mixture in bottom of greased 9 x 13-in. (3 L) baking dish. Place 3 lasagna noodles side-by-side on the sauce. Spread 1/4 of remaining tomato sauce mixture, 1/3 of cottage cheese, and 1/4 of mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce mixture and mozzarella. 
  • Cover with foil and cook in preheated oven 15 min. Remove foil and cook an additional 15 min. or until cheese is bubbling, then broil on high 2 to 3 min. until top is golden brown. Rest 10 min. before serving.

Dinner

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A recipe from safeway

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