Ground Round Veggie Lasagna

11 65 233
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 9
Ground Round Veggie Lasagna
Health Highlights
This low fat version is loaded with veggies and will hit the spot


6 noodle(s) lasagna noodle, whole-wheat, dry (precooked noodles)
340 gm Yves Original Ground Round (italian flavour (1 package))
2 clove(s) Garlic (chopped)
1/2 onion(s) Sweet onion (chopped)
1 medium Zucchini (chopped)
2 cup chopped Curly kale
2 cup pieces Mushroom, canned, drained
1 tbsp Oregano, dried
500 gm Cottage cheese (1% M.F.) (1 container)
1 cup, shredded Mozzarella cheese, partially skimmed
650 ml Tomato-Basil pasta sauce (your choice of sauce)


  1. Preheat oven to 375° F and prepare a lasagna dish.
  2. In a frying pan, warm the olive oil over medium-high heat and add onions and garlic. Saute for 5 mins.
  3. Add the ground round, zucchini, kale, and mushrooms and cook for 8-10 mins.
  4. Add oregano, and sauce and combine mixture. This will be divided into two layers.
  5. Scoop 1/2 of mixture and spread evenly on the bottom of a lasagna dish. Using a teaspoon, plop dollops of cottage cheese onto mixture. Cover with 3 long noodles.
  6. Repeat this process for the second layer.
  7. Top with sauce, cover with tinfoil and bake for 40 mins.
  8. Remove from oven, remove tinfoil, sprinkle with mozzarella, and bake another 10 mins. 
  9. Let stand for 5-10 minutes before serving.

Nutrition Facts

Per Portion

Calories 233
Calories from fat 42
Calories from saturated fat 18.7
Total Fat 4.6 g
Saturated Fat 2.1 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 10.7 mg
Sodium 894 mg
Potassium 734 mg
Total Carbohydrate 30 g
Dietary Fiber 6.7 g
Sugars 11.2 g
Protein 21.1 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.7
Milk Alternative 0.5
Vegetables 2.1

Energy sources


Meal Type(s)