Tasty Veggie Packed Lasagna

What You’ll Need:

15 minutes prep | 45-60 minutes cook

Makes 6 Servings

1Tbsp Olive Oil

1-2lb Ground Meat(Lean Beef, Chicken or Turkey will work well)

1 large Onion (chopped)

12 Baby Carrots (chopped)

1 cup Beef Broth

1 1/2 tsp Minced Garlic

1 tsp Italian herb seasoning

1/4 tsp Salt

1/4 tsp Pepper

1 can Tomato Sauce (15oz)

4 Zucchini (sliced thin, length wise)

1 cup Cottage Cheese (can use mascarpone if desired)

1/4 cup Cheddar Cheese (shredded)

1 Egg

1/2 cup Mozzarella Cheese (shredded)

Baby Spinach Leaves (if desired)

Directions:

1. Preheat oven to 375F

2. Lightly oil a 9x13 baking pan

3. In a blender combine: chopped onion, garlic, chopped carrots, beef broth, Italian seasoning, salt and pepper. Blend until well combined.

4. Brown meat on stovetop.

5. Once meat is browned, add blender contents and can of tomato sauce.

6. Cook meat mixture over medium-high heat on the stove top until it is thickened by allowing the liquids to evaporate. Stir often.

7. While cooking meat mixture, slice zucchini and place on paper towels to absorb extra moisture.

8. Next, combine cottage cheese, egg and cheddar cheese together.

9. Remove meat mixture from heat.

10. Layer zucchini, then meat, then cheese/egg mixture alternatingly in the 9x13 pan.

11. Cover with foil and bake 30 minutes.

12. Uncover and sprinkle Mozzarella (place baby spinach leaves under mozzarella now if desired). Bake uncovered for 15-20 minutes - until cheese is melted and browned.

Serve warm on its own or with a simple side salad!

Nutrition information varies based upon the type of meat used. This is a savory dinner that could be incorporated every week or two into your rotation.