Classic Meat & Veggie ZENB Lasagna

When you're craving the taste of nostalgia, but want a modern better-for-you twist, look no further than to this Classic Meat & Veggie ZENB Lasagna recipe. Made with no boil, oven-ready ZENB Lasagna that is authentically crafted in Italy, along with delicious veggies and savory meat (plant-based or otherwise!), this recipe is a good source of protein in each serving.

• 2 teaspoons olive oil
• 1 pound extra-lean ground beef
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 2 small zucchini, cut into 1/4-inch pieces
• 1 28-ounce can crushed tomatoes
• 1 1/2 cups part-skim ricotta
• 1 1/2 cups part-skim mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 12 sheets ZENB Yellow Pea Lasagna
• 2 tablespoons chopped fresh basil

INSTRUCTIONS

1.

Preheat oven to 375°F. Heat oil in medium pot on medium heat. Cook beef 4-5 minutes, or until browned, breaking up large pieces with a wooden spoon. Add garlic; cook 30 seconds until fragrant. Add onion, carrots and zucchini. Cook 3-4 minutes, stirring frequently, until tender. Stir in tomatoes; simmer 10 minutes until slightly thickened.

2.

Mix ricotta, 1 cup mozzarella, Parmesan and egg in medium bowl until combined. Spread 1 cup sausage mixture onto bottom of 13x9-inch baking dish sprayed with olive oil. Arrange 3 ZENB Noodles in dish, allowing small gap between each noodle and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of sausage mixture and 3 noodles. Repeat layers twice. Top with remaining noodles, sausage mixture and remaining mozzarella. Cover tightly with foil sprayed with olive oil.

3.

Bake 50-55 minutes, or until knife goes through the center easily. Let stand 10 minutes. Top with basil before slicing and serving.