HUGE EVENING DINNERS

GROUND BEEF LASAGNA WITH TOMATO BASIL SAUCE

PREP: 15 MINUTES | COOK: 75 MINUTES | MAKES: 6 SERVINGS

Olive oil for greasing

Vegetable oil spray

1 pound extra-lean ground beef

1 tablespoon minced fresh garlic

1 yellow onion, chopped

2 teaspoons dried oregano

1 cup marinara sauce (no added sugar)

½ cup chopped fresh basil, plus more for garnish

2 large butternut squashes

1 cup part-skim ricotta cheese

¼ cup shredded Parmigiano-Reggiano cheese

2 tablespoons chopped fresh parsley

1 egg, beaten

1 cup shredded part-skim mozzarella cheese

1.Preheat the oven to 375 degrees F. Lightly grease a 13 × 9-inch casserole dish with olive oil.

2.Spray a large skillet over medium-high heat with vegetable oil spray. Add the ground beef, garlic, onion, and oregano. Cook, stirring often, until the beef is browned, about 10 minutes. Add the marinara sauce and basil. Cover and simmer on low for 5 minutes.

3.Cut the squashes in half where the neck meets the wider base. With the flat cut ends on your working surface, peel the necks. Then slice the neck of each squash into 12 rounds about ⅛ inch thick. (Use only the neck here. Use the base of the squash in another recipe; peel, cut the fatter part in half, and scoop out the seeds before slicing or cutting into cubes for another dish.)

4.In a medium bowl, combine the ricotta, Parmigiano-Reggiano, parsley, and egg.

5.Spread half of the meat sauce over the bottom of the prepared casserole pan. Top with 12 butternut squash rounds. Spread half of the ricotta mixture over the top of the butternut squash. Repeat with the remaining meat sauce, remaining 12 butternut rounds, and remaining ricotta mixture. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the mozzarella, and bake for another 30 minutes. Let stand for 10 minutes before serving. Sprinkle with additional fresh basil.

Quick Tip: It is possible to use zucchini as a replacement for butternut squash. Slice the zucchini more thickly than the butternut squash, about ¼ inch thick, and tent the foil loosely for the first 30 minutes of the bake time. The zucchini version will inevitably have more liquid released during the baking, so you may want to drain off some of this liquid before serving.

NUTRITION

Calories: 368

Fat: 12 g

Carbohydrates: 32 g

Sodium: 342 mg

Fiber: 6 g

Protein: 34 g

Sugar: 6 g