Skinny Roasted Veggie and Ground Beef Lasagna

WHOA. Did you say veggies? Because I am pretty sure my kids just ate the whole thing. I will consider this dish a ‘mom win’. 

Skinny Veggie and Beef LasagnaSkinny Veggie and Beef Lasagna

Basili found a recipe on The Food Network’s website that sounded really tasty so I decided to put my spin on it, making sure it would be Hammer & Chisel friendly! It turned out great! I beefed it up with some ground beef and more veggies than the original recipe and it did not disappoint! I made my version of this Skinny Roasted Veggie and Ground Beef Lasagna on a week night – I would suggest not doing that — or maybe prepping the night before. It would have been comical to watch though, I am sure! Zach was zooming around the kitchen in the Cozy Coupe – apparently, I was in the way of his race track! Anyway, the elements were all assembled and the dinner was fantastic – full of flavor and not a noodle in sight (YES!! NO YELLOWS WERE USED IN THE MAKING OF THIS RECIPE!) You could easily prep the meat sauce on your prep day to save some time OR, prep the whole thing earlier in the week, freeze/thaw it before cooking if using later in the month for a freezer meal. Next time I make this dish, I will prep it on my prep day so I can just pop it in the oven and avoid the chaos! haha!Skinny Veggie and Beef Lasagna

It is Friday and we actually just had this for dinner – PERFECT for a Friday night because it required ZERO work besides popping it in the oven to heat up. (so, to answer your question, yes, it will reheat well!)

Skinny Veggie and Beef LasagnaSkinny Veggie and Beef Lasagna 

Skinny Roasted Veggie and Ground Beef Lasagna
Serves 8
A new wholesome family favorite! This healthy, noodle free lasagna is absolutely delicious and full of flavor! Enjoy!
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Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Ingredients
  1. 1 head of cauliflower (8 cups of florets)
  2. 2 T + 1 tsp Extra Virgin Olive Oil (divided)
  3. Sea Salt
  4. 1 (28 oz) can crushed tomatoes, no salt added - (OR 1 (28 oz) can whole plum tomatoes and crush by hand, but that was messy - I am opting for the already crushed tomatoes next time)
  5. 1 (15 oz) can tomato sauce, no salt added
  6. 5 cloves garlic, minced
  7. 1 red bell pepper, diced
  8. 2 T tomato paste
  9. 1 cup fresh basil leaves
  10. 3 large zucchini (I used 1 large and 3 small)
  11. 1 1/2 lbs lean ground beef
  12. 1 tsp oregano
  13. 1 cup part-skim Ricotta cheese
  14. 1 large egg
  15. 1 cup mozzarella cheese, shredded
  16. 1/4 cup Parmesan, shredded
  17. Flat leaf parsley, for garnish
Instructions
  1. Preheat the oven to 425F
  2. Wash and cut cauliflower and place florets in a large bowl. Toss with 2 T olive oil and spread florets on a baking sheet. Lightly salt with sea salt. (I did a few twists on our grinder). Roast in the oven 35 minutes until golden brown.
  3. While cauliflower is roasting, in a medium pot, saute 4 cloves of minced garlic in 1 tsp olive oil for about 2 minutes. Add chopped bell pepper and cook another 5 minutes.
  4. Stir in tomato paste. Then add can of crushed tomatoes, tomato sauce and 4 large basil leaves. Bring to a boil and simmer until thickened, about 30 minutes.
  5. Brown your ground beef in a pan on the stove. Season with a little oregano. Add to tomato sauce. If you are a vegetarian, skip this step.
  6. Wash and slice zucchini into thin strips (like lasagna noodles), set aside.
  7. In a food processor or blender, combine egg and Ricotta, 1 1/2 cups of roasted cauliflower and 1 clove minced garlic. Pulse until pureed.
Lasagna Assembly
  1. In an 11x13 pan/dish, spread a thin layer of meat sauce on the bottom. Then add a single layer of zucchini 'noodles'.
  2. Spread half the Ricotta over the zucchini
  3. Add half the roasted cauliflower in an even layer
  4. Add 1/3 of the meat sauce
  5. Add 1/3 Mozzarella and Parmesan
  6. Repeat in this order
  7. Cover with foil and bake for 20 minutes, until bubbly
  8. Uncover and bake an additional 10 minutes, until cheese begins to brown.
  9. Remove from oven and let sit for 10 minutes.
  10. Cut into 8 servings and garnish with some parsley.
  11. Make husband or significant other do the dishes.
Container Counts
  1. 2 Green, 1 Red, 1 Blue, 1 spoon
  2. (this is how I counted 1/8 of a serving)
Adapted from The Food Network
Adapted from The Food Network
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Showing 16 comments
  • Adrian Mathews
    Reply

    Hello Angela,
    This was a great recipe. We loved it! Definitely more prep time than some of your other recipes, but totally worth it! We had the chicken parmesan two nights ago, and it is now one of the favorites 🙂
    I want to thank you for taking the time to share your recipes. It has been a lifesaver for me. I started doing this in October. I have been very ill and did not know what to do. It was my friend who introduced me to Shakelogy and the 21 day fix. Right now I can not exercise because of my physical condition, but just eating clean has helped. I really just wanted you to know what a blessing this blog has been to me. Thank you.

    • Angela Dimitrelias
      Reply

      Hi Adrian! THANK YOU for taking the time to write me such a sweet note! I am SO happy you are seeing results and feeling better — and that you are enjoying my recipes. 🙂 xoxo Angela

  • Bobbie
    Reply

    these recipes look great. Thanks for sharing. I am starting the 21 day fix again on Monday. I have had a chronic cough and just now getting over it. Anyway this is the first time I can go to a site that has all of the information for different recipes to try and not be overwhelmed. I look forward to trying them. On the one’s that show cheese, do I just take off the blue because I don’t eat cheese because of a dairy intolerance.

    • Angela Dimitrelias
      Reply

      I am so happy you found my site and find it easy to navigate and use! Good luck to you as you start up again! 🙂 For the recipes with cheese, yes, take off the blue. For some of them, you could easily sub in some avocado! 🙂

  • April
    Reply

    Oh my gosh, this was hands down one of the BEST lasagna dishes I have ever eaten!! Delish!!! Thank you!

    • Angela Dimitrelias
      Reply

      What a compliment! Thank you!

  • Shelly
    Reply

    Could you substitute broccoli for the cauliflower?

    • Angela Dimitrelias
      Reply

      I would think so! 🙂

  • Mandy jones
    Reply

    Your recipes are wonderful. You amaze me! Could you clarify the serving size For your lasagna recipe for me? 1/8th of the pan is the serving size of 2green, 1red, 1 blue, 1spoon? Thanks!

    • Angela Dimitrelias
      Reply

      Thank you! Yes, you are correct!

  • Anne
    Reply

    Any suggestion of what could take the place of zucchini? I have an allergy to zucchini but love the idea of veggie lasagna (and not having to use a yellow!!!)

    • Angela Dimitrelias
      Reply

      What about a layer of spaghetti squash?

  • Lindsay McC
    Reply

    hi angela!! if you were to freeze this lasagna, would you do so after baking or just compile it in the lasagna pan and freeze uncooked?

    • Angela Dimitrelias
      Reply

      I would assemble the lasagna (browning the meat, too!) and then freeze uncooked. Thaw before baking it according to the directions. 🙂

  • Andrea
    Reply

    When you say an 1/8 of a serving you mean 1/8 of the entire dish?

    • Angela Dimitrelias
      Reply

      Correct! Slice it into 8 portions!

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