|6 servings per recipe|
Amount per serving
% Daily Value*
|Total Fat 14g||18%|
|Saturated Fat 6g||30%|
|Trans Fat 0g|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7g||25%|
|Total Sugars 10g|
Includes 0g Added Sugars
|Vitamin D 0mcg||0%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
1 lb 90/10 lean ground beef
1 small yellow onion, diced
3 cloves garlic, minced
1 large zucchini, cut into half moons
1 (8 oz) carton sliced fresh mushrooms
2 (15 oz) cans no-salt-added tomato sauce
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1/4 cup minced fresh basil
5 oz whole-wheat lasagna pasta
1 1/2 cup shredded part-skim mozzarella cheese
Heat a large skillet over medium-high. Add beef, onion & garlic. Cook 4-5 minutes, crumbling meat throughout.
Add zucchini & mushrooms. Cover & cook 4-5 minutes or until beef is cooked through.
Stir in tomato sauce, tomatoes & basil. Break pasta in half & press into sauce. Spoon tomato sauce over pasta until covered. Cover & simmer 15-20 minutes or until pasta is al dente.
Top with cheese & serve.