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Skinny Roasted Veggie and Ground Beef Lasagna

By Angela Dimitrelias
  • 95 minutes
  • Serves

INGREDIENTS

1

head of cauliflower (8 cups of florets)

2 tbsp

+ 1 tsp Extra Virgin Olive Oil (divided)

Sea Salt

1 28 ounce 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)

1 15 ounce can

tomato sauce, no salt added

5 cloves

garlic, minced

1

red bell pepper, diced

2 tbsp

tomato paste

1 cup

fresh basil leaves

3

large zucchini (I used 1 large and 3 small)

1 1/2

lbs lean ground beef

1 tsp

oregano

1 cup

part-skim Ricotta cheese

1

large egg

1 cup

mozzarella cheese, shredded

1/4 cup

Parmesan, shredded

Flat leaf parsley, for garnish