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–+ servings

Mini Freezer Healthy Lasagna

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Carbohydrates 28g
Protein 33g
Fat 20g
Saturated Fat 5g
Calories 424
Servings 8 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium yellow onion chopped
  • 1 medium green bell pepper chopped
  • 8 oz white mushrooms sliced
  • 3 cloves garlic minced
  • 5 oz spinach
  • 1 lb lean ground beef 93%/7%
  • 48 oz marinara sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp parsley dried
  • 8 oz 2% cottage cheese
  • 8 oz part skim ricotta
  • 1/2 cup parmesan cheese grated
  • 1 large egg
  • 8 pieces whole grain lasagna noodles or lasagna noodle of choice
  • 1/2 cup mozzarella cheese shredded

Instructions
 

  • Preheat oven to 350ºF. Lightly spray mini foil lasagna pans and set aside.
  • Heat 1 tbsp olive oil in a large skillet over medium high heat.
  • Add onion, green bell pepper, and mushrooms. Saute until vegetables are soft, approximately 5-7 minutes.
  • Add garlic and spinach to skillet. Saute for an additional 1-3 minutes, or until spinach is wilted. If excess water is released from the veggies, drain. Remove veggies from skillet and set aside on a plate.
  • Add ground beef to the skillet and brown, breaking apart into small pieces while it is cooking. If excess fat is released from the meat, drain.
  • Add veggies back into skillet. Stir to combine veggies and ground meat.
  • Add spaghetti sauce, salt, black pepper, and parsley to the skillet. Stir to combine. Turn off heat and set aside.
  • In a medium-sized bowl, combine cottage cheese, ricotta cheese, parmesan cheese, and egg.
  • Time to assemble the mini lasagnas! Spread a layer of meat sauce in the bottom of the mini foil pans.
  • Layer uncooked noodles, cottage cheese mixture, and meat mixture as desired, ending with meat mixture.
  • Sprinkle the top with shredded mozzarella cheese.
  • Place mini pans on a large sheet pan and bake, uncovered, in preheated oven for 30-35 minutes, or until bubbly and the cheese is somewhat crispy.
  • If you are eating them immediately, cover with foil and continue baking for an additional 20-25 minutes. Serve warm.
  • If freezing for later, let the lasagna fully cool. Cover and place in the freezer for up to 6 months.
  • To reheat frozen lasagnas, bake them at 350 degrees for 1 hour (uncovered). If you prefer to reheat in the microwave, remove from the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes. Enjoy!
Keyword dinners, freezer friendly, make ahead, meal prep
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