Veggie Lasagna Bowl

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Veggie Lasagna Bowl

Prep: 20 minutes
Cook: 10 minutes • Serves: 4

6 lasagna noodle sheets
1 tablespoon plus 2 teaspoons extra virgin olive oil
1 pound 85% lean ground beef
1 garlic clove, minced
1/4 teaspoon kosher salt
1 medium carrot, chopped
1 medium green pepper, chopped
1 small white onion, chopped
1/2 (8-ounce) package baby bella mushrooms, thinly sliced
1-1/2 cups marinara pasta sauce
1/2 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil

1. Cook lasagna noodles as label directs; drain and cut into random 2-inch pieces with pizza wheel. In medium bowl, toss noodles and 2 teaspoons oil; cover to keep warm.

2. In large skillet, cook beef over medium-high heat 8 minutes or until browned and internal temperature reaches 160°, breaking up beef with side of spoon; drain. Add garlic and salt; cook 1 minute, stirring occasionally. Makes about 2 cups.

3. In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot, pepper and onion; cook 4 minutes, stirring occasionally. Add mushrooms; cook 4 minutes or until vegetables are lightly browned and tender, stirring occasionally. Makes about 2 cups.

4. In medium microwave-safe bowl, heat pasta sauce in microwave oven on high 2-1/2 minutes or until heated through, stirring every 30 seconds.

5. Divide noodles into 4 bowls; top with beef mixture, pasta sauce, vegetable mixture, cheeses and basil.

Approximate nutritional values per serving (1 bowl):
538 Calories, 25g Fat (9g Saturated), 87mg Cholesterol, 676mg Sodium,
45g Carbohydrates, 5g Fiber, 11g Sugars, 3g Added Sugars, 34g Protein

Dietitian’s Dish Tip(s):
To amp up the health factor in the Veggie Lasagna Bowl, swap ground turkey or chicken for ground beef and sub in whole-grain lasagna noodles. The carrot, green pepper, onion and mushrooms give you a good, tasty dose of veggie nutrients.