Meaty Vs. Veggie!

Beef & Cheese Lasagna

4 oz Dreamfields Lasagna, equal to 12 pieces
1 tbsp olive oil
1 garlic cloves, medium, minced
1/2 cup fresh chopped onion
1/2 cup carrots, chopped/sliced
1/2 cup fresh chopped celery
8 oz fresh mushrooms (optional)
8 oz extra lean ground beef (5% fat)
8 oz Italian sausage, raw
1 tsp table salt
1/2 tsp black pepper
15 oz Cheese, ricotta, part skim
3 cup part skim shredded mozzarella
1/2 cup grated parmesan cheese
26 oz low sodium marinara sauce

Directions

1 Prepare lasagna according to package directions. Rinse in cold water and drain well.

2 In a large skillet, heat olive oil over medium high heat and saute garlic, onion, 
carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.

3 Using a small skillet on medium heat, brown the ground beef and sausage. Season 
with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until 
no longer pink. Drain juices and mix in vegetables.

4 Preheat oven to 375 degrees F.

5 Spray 12 x 9 x 3 baking dish with non-stick cooking spray.

6 Spread 1 cup of marinara sauce on bottom of baking dish. Layer 3 lasagna 
noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce 
and 1 cup of the mozzarella cheese. Repeat layers.

7 Sprinkle parmesan cheese on top. Cover pan with tin foil and bake for 45 
minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes 
before cutting.

  Additional Information

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce 
serving, Dreamfields calculates only 5g "digestible carbs" because of the 
unique formulation they use. The Nutrition Facts for this recipe are based 
on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com 
for more information.

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Vegetable Lasagna

 3/4 Pasta, lasagna, semolina, dry, package, cooked, 9 noodles
2 cup fresh mushroom slices
1 cup fresh chopped onion
1 tbsp canola oil
15 oz tomato sauce, low sodium
6 oz unsalted tomato paste
1 tsp oregano leaves
1 tsp dried basil
2 cup Cottage Cheese, low fat
1 cup Cheese, colby & monterey jack, reduced fat, shredded (use Monterey Jack)
1 Spinach, chopped, cooked f/frozen w/salt, 10oz package, thawed and well drained

Directions

1 In a sauce pan, cook mushrooms and onions in oil until tender. Stir in 
tomato sauce, tomato paste, oregano, and basil.

2 In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey 
Jack cheese. Oil a 3-quart rectangular baking dish.

3 In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese 
mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice.

4 Sprinkle the reserved Monterey Jack cheese on top. Bake uncovered in a 
375 degree oven for 30 minutes or until heated through. Let stand 10 
minutes before serving.