Italian Ground Beef Squash Casserole

This recipe reminds me a lot like lasagna, except without the pasta. I feel like I am cheating when I eat this because it is really THAT good. Enjoy this healthier version packed with veggies! It can easily be doubled or tripled if you need more servings!

Italian Ground Beef Squash Casserole

2.5 oz 93% lean ground beef, cooked (1/2 Lean)
1/4 cup 2% reduced fat mozzarella cheese, shredded (1/4 Lean)
1/4 cup part skim ricotta cheese (1/4 Lean)
1/4 cup approved marinara sauce such as Rao's (1 Green)
1/2 cup sliced zucchini (1 Green)
1/2 cup sliced yellow squash (1 Green)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
1/2 tsp dried basil (1/4 Condiment)
1/2 tsp dried oregano (1/2 Condiment)
1 tbsp reduced fat parmesan cheese (1/2 Condiment)

Preheat oven to 350 degrees. Spray a casserole dish with pam and set aside. Brown ground meat and measure out 2.5 oz cooked. Reserve any extra ground meat for another dish.
Combine marinara sauce, garlic powder, salt, basil, and oregano until well blended. Pour sauce over ground meat and stir until combined.
Layer zucchini and yellow squash at the bottom of the casserole dish. Pour ground beef mixture over squash. Spread ricotta cheese over the meat mixture and then add the mozzarella cheese. Sprinkle parmesan cheese over the top. Bake for 25 minutes.

1 Serving
Per Serving:
1 Lean, 3 Greens, 2.25 Condiments

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