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Meat and Veggie Lasagna

meat and beggie lasagna



1 large zucchini

1 large squash

1 head broccoli

1 c pre-sliced mushrooms

1 pack frozen spinach defrosted

1 jar organic tomato sauce

1 lb. Blue Ribbon Foods all-natural ground beef

1 package lasagna noodles

32 oz. ricotta cheese

½ c grated parmesan cheese




1.     Pre-heat oven 350 degrees

2.     Cook lasagna noodles

3.     Cut zucchini and squash and chop broccoli into pieces

4.     Brown meat and then toss in veggies on medium heat

5.     Spoon tomato sauce to cover the bottom of large pan

6.     Place cooked noodles to cover sauce

7.     Spoon sauce again to cover noodles

8.     Layers veggies, meat, ricotta, sauce, and noodles repeatedly until you reach the top of the pan.  Sprinkle top of dish with parmesan cheese

9.     Bake for 45 minutes, let cool for 15 minutes and serve


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