Vegetable And Meat Lasagne – a delicious recipe with lasagna noodles, ground beef, zucchini, mushrooms, green bell pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 200 Celsius.
2
Thinly slice the zucchini horizontally. Saute in a skillet with cooking spray on both sides until tender. Add the mushrooms and stir to cook. Remove from skillet and set aside.
3
Spray the skillet with cooking spray and saute the onion until transparent. Salt and pepper.
4
Place a layer of noodles in the bottom of a baking dish. Layer with the zucchini, pasta sauce, and cheese. Place another layer of noodles and top with the juices from the mushrooms, green peppers and onion, sauce, and cheese. Repeat once more.
5
Bake for 20 minutes. Turn off heat and leave for 10 minutes in the oven before removing. Let cool 30 minutes before cutting to serve.
671
kcal
Calories
7
g
Fat
119
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 lasagna noodles, 1 ground beef serving cooked, 2 squash zucchini, 2 5/8 cups mushrooms sliced, and more.
Yes, Vegetable And Meat Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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