Beef Lasagna

Who does not love lasagna?

This weekend I had a craving for homemade lasagna, but I did not want to consume tons of calories while indulging. I know, I know, eating lasagna means that I am going to devour a great amount of calories, no matter what. However, in my lasagna I added a lot of veggies in my meat sauce, used lighter cheeses, medium ground beef (I drained the fat) and indulged in a portion controlled serving. *Next time, I think I will use ground turkey or no meat at all (maybe when the BF is away).

Check out my recipe and enjoy! : )

Ingredients (and lots of them):
-0.900 kg medium ground beef (a large package)
-1 box of lasagna noodles
-2 cans of pasta sauce (I used four cheese)
-1 bag of four cheese Italiano (28% less fat)
-1 container of Ricotta cheese (light)
-1 egg
-1 small onion
-1 small red, yellow, and orange pepper
-1/2 green pepper
-3 large mushrooms
-2 tbsp garlic
-1 tsp garlic powder
-1/2 tsp pepper
-2 tbsp of fresh grated Parmesan
-1 tsp oregano
-1 tsp basil
-1 tsp parsley
-1 tbsp of pepper flakes
-dash of salt and pepper

Directions:
-1- Cook noodles according to package directions
-2-  Cook beef, add garlic. Once the beef is cooked, add vegetables and pasta sauce and cook until veggies are cooked throughout. *You could even make the sauce in the crock pot if you wanted to.
-3- In a small bowl, mix the ricotta cheese, parsley, dash of salt and pepper, and Parmesan cheese.
-4- Preheat oven to 375°. Spread meat sauce in the bottom of an ungreased baking dish. Layer with noodles, then add ricotta mixture, then grated four-cheese. Repeat layers. Top with sauce and grated cheese.
-5- Bake, covered for 25 minutes. Let stand for 15 minutes or so.
-6- ENJOY : )

Check out my pictures!

Hamburg cooking with garlic
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All the veggies that I used
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Cut up veggies in with the cooked beef
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Added the sauce
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This is the sauce that I used
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All mixed together – cook until veggies are thoroughly cooked
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The ricotta mixture – parsley, pepper, salt, egg
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I added the Parmesan and garlic powder
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Cooking the noodles
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About ten minutes later
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First later – sauce
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Second layer – pasta noodles
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Third layer – ricotta
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This is the cheese that I used
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Fourth layer – the cheese
Repeat one more time
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Top with sauce and the rest of the cheese
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Another view of the masterpiece ready to be cooked
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And hey, there is even pasta sauce leftover. That was built into my plan. I will freeze this sauce and use it for spaghetti another night.
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Et voilà! The finished product, after having sat for 15 minutes.
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Soo much left over. I will be freezing this for sure.
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Vegetable Turkey Meatball Soup

Today’s recipe is an original of mine that I created today. I am definitely on a soup kick and this soup hit the spot. This soup is full of fresh vegetables and spices. It not only taste good, but you feel good eating it because of all the nutrients in it. It is so flavourful!

Check out my recipe and let me know what you think! Please comment : )

Turkey Meatballs Ingredients:
3 tsp of Gehakt (A dutch spice)
3 tbsp of panko breab crumbs
1 tsp of thyme
1 tsp of pepper
1 tsp of garlic
1 tbsp of olive oil

Directions:
In a bowl, mix all of the ingredients together, then form meat into little balls. Fry the balls in olive oil, on low, until cooked thoroughly. Set aside.

Here are the step-by-step pictures of the making of the turkey meatballs…
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Set aside….
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This is the Dutch spice that I used
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Soup Ingredients:
1 tbsp olive oil
1 tbsp minced garlic
2 cups of water
1 box of low-sodium chicken broth
1 can of diced tomatoes
2 cups of diced carrots
1/2 cup of diced celery
1/2 cup of edamame
1/2 diced spinach
1 head of diced leeks
1/2 cups of pasta *ditali style
1 tsp pepper flakes
1 tsp pepper
1 tsp rosemary
1 tsp oregeno
1 tsp parsley
1 tsp basil
1 tsp thyme

Directions:
In a pan, sauté garlic, carrots, and celery in olive oil, until vegetables are tender. Then add 2 cups of water, edamame, spinach, and leeks. Cook until softened (or until almost cooked).

In a large pot, add chicken broth, 1 can of diced tomatoes, and spices. Warm those ingredients up.

In another pot, boil water for your noodles. Cook noodles (or until almost cooked).

Once all the veggies are cooked, mix them in with chicken broth, tomatoes, and spices. Simmer for 20-30 minutes on low, then add meatballs and pasta and simmer for another 15 minutes.

Check out the pictures…
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Carrots, celery, garlic…and the oil, of course : )
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Those are diced leeks
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Spinach, not diced very well
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All the veggies…
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I enjoy flavoured dices tomatoes
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The broth and the veggies
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This is the type of pasta that I used
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The next two pictures are of the finished product. Enjoy!
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