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Preparation time
30 minutes
Total time:
1 hour 35 minutes
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Ingredients
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15 mL (1 tbsp.) vegetable oil
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225 g (1/2 lb) ground beef
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675 mL (2¾ cups) homemade or store-bought tomato sauce
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375 mL (1½ cups) water
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1 tin (540 mL) lentils, drained and rinsed
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750 mL (3 cups) finely diced butternut squash
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500 mL (2 cups) finely diced zucchini
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142 g (1 package) baby spinach leaves
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12 whole wheat lasagna noodles, cooked according to package directions
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500 g (1 container) cottage cheese
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675 mL (2¾ cups) grated mozzarella cheese, about 320 g
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Directions
- Preheat oven to 200°C (400°F). Heat oil in a large saucepan over medium-high heat. Fry meat, stirring, for 5 minutes or until browned. Stir in the tomato sauce, water, lentils, squash, and zucchini. Bring to a boil. Cook, stirring occasionally, for 20 to 25 minutes, or until vegetables are tender. Stir in spinach and cook 2 minutes, until wilted.
- Spread 250 mL (1 cup) of sauce in the bottom of a 23 cm x 33 cm (9 in x 13 in) baking pan. Place 3 lasagna noodles side-by-side on top of the sauce. Spread one-quarter of remaining tomato sauce, one-third of cottage cheese, and one-quarter of the mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbling, then broil for 2 to 3 minutes until top is golden brown. Let sit for 10 minutes before serving.
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