Sneaky Lasagna
Discover the ultimate comfort food makeover with Sneaky Lasagna, a hearty baked dish that hides a medley of nutrient-packed veggies in every layer. Perfect for picky eaters, this recipe blends grated zucchini, carrots, and chopped spinach seamlessly into a savory meat sauce made with ground beef, Italian sausage, and aromatic garlic. Creamy ricotta cheese, melty mozzarella, and tangy Parmesan elevate the dish, while tender lasagna noodles and rich marinara sauce tie it all together. With just 30 minutes of prep time, this wholesome, flavor-packed lasagna bakes to golden perfection, making it an irresistible dinner option for the whole family. Whether you're looking to sneak more vegetables into your meals or simply crave a classic comfort food twist, Sneaky Lasagna is the ideal recipe for busy weeknights or cozy gatherings.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 1 medium (grated) Zucchini
- 1 medium (grated) Carrot
- 2 cups (chopped) Spinach
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 1 large Egg
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
- 3 cloves (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain, separate the sheets to prevent sticking, and set aside.
Heat olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the ground beef and Italian sausage to the pan. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 7 minutes.
Stir in the grated zucchini, grated carrot, and chopped spinach. Cook until the vegetables soften, about 5 minutes. Season with salt, black pepper, and Italian seasoning. Remove from heat and mix in 2 cups of marinara sauce.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1 cup of grated Parmesan, and the egg. Stir until smooth and set aside.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the meat-and-vegetable mixture on top, followed by 1/3 of the ricotta mixture.
Repeat the layering process two more times, ending with a layer of noodles on top.
Spread the remaining marinara sauce over the top layer of noodles and sprinkle the remaining shredded mozzarella and grated Parmesan over the sauce.
Cover the baking dish with aluminum foil, ensuring the foil doesn’t touch the cheese layer, and bake for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.9 g | 440% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 11987 mg | 521% | |
| Total Carbohydrate | 599.3 g | 218% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 60.5 g | ||
| Protein | 400.8 g | 802% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 5880 mg | 452% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 4304 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
