Veggie Lasagna Bowl

If you have thirty minutes then you have time to make this simple and savory spin on an Italian favorite. Veggie Lasagna Bowl is packed with flavor and fresh vegetables that will have you coming back for seconds.

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Prep: 20 minutes   Cook: 10 minutes   Serves: 4

INGREDIENTS

• 6 lasagna noodle sheets
• 1 tablespoon plus 2 teaspoons extra virgin olive oil
• 1 pound 85% lean ground beef
• 1 garlic clove, minced
• ¼ teaspoon kosher salt
• 1 medium carrot, chopped
• 1 medium green bell pepper, chopped
• 1 small white onion, chopped
• ½ (8-ounce) package baby bella mushrooms, thinly sliced
• 1½ cups pasta sauce
• ½ cup whole milk ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh chopped basil

DIRECTIONS

1. Cook lasagna noodles as label directs; drain and cut into random 2-inch pieces with pizza wheel. In medium bowl, toss noodles and 2 teaspoons oil; cover to keep warm.
2. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; drain. Add garlic and salt; cook 1 minute, stirring occasionally. Makes about 2 cups.
3. In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot, pepper and onion; cook 4 minutes, stirring occasionally. Add mushrooms; cook 4 minutes or until vegetables are lightly browned and tender, stirring occasionally. Makes about 2 cups.
4. In medium microwave-safe bowl, heat pasta sauce in microwave oven on high 2½ minutes or until heated through, stirring every 30 seconds.
5. Divide noodles into 4 bowls; top with beef mixture, pasta sauce, vegetable mixture, cheeses and basil.

Approximate nutritional values per serving (1 bowl): 538 Calories, 25g Fat (9g Saturated), 87mg Cholesterol, 676mg Sodium, 45g Carbohydrates, 5g Fiber, 11g Sugars, 34g Protein