Recipe courtesy of Sandi Richard
Macaroni Lasagna with Veggies and Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 463
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 76
- Sodium
- 936
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Water, as needed
1 pound extra-lean ground beef
3 tablespoons frozen chopped onions
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
2 to 2 1/2 cups whole wheat macaroni
1/2 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1/2 teaspoon supermarket-style garlic and herb seasoning mix
1 1/2 pounds precut mixed vegetables (about 6 cups celery, cauliflower, broccoli, and carrots)
1 (24 to 28-ounce) jar of your favorite pasta sauce
2 cups grated low-fat cheddar
Directions
- Preheat over to 375 degrees F.
- Fill a large stove-top pot with water and bring to a boil. Brown meat in a large nonstick fry pan at medium-high heat until meat is no longer pink. Add onion flakes, Italian seasoning, and red pepper flakes while meat is browning. Place macaroni in boiling water. Cook for 5 minutes (you want the pasta very firm).
- While the macaroni and meat are cooking, mix together mayonnaise, sour cream and garlic and herb seasoning mix in a small mixing bowl to make veggie dip. Let stand in refrigerator. Rinse veggies and arrange on serving plate. When timer rings for pasta, drain, and then rinse in colander.
- Layer the following ingredients into a large cake or lasagna pan in this order: 1/2 of the fully cooked beef, 1/2 of the cooked macaroni, 1/2 pasta sauce and 1/2 cheese. Repeat again. Bake uncovered in preheated oven. Set timer for 20 minutes or until top layer of cheese is bubbly.