Macaroni Lasagna with Veggies and Dip

  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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  • Water, as needed
  • 1 pound extra-lean ground beef
  • 3 tablespoons frozen chopped onions
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 2 to 2 1/2 cups whole wheat macaroni
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 1/2 teaspoon supermarket-style garlic and herb seasoning mix
  • 1 1/2 pounds precut mixed vegetables (about 6 cups celery, cauliflower, broccoli, and carrots)
  • 1 (24 to 28-ounce) jar of your favorite pasta sauce
  • 2 cups grated low-fat cheddar


Step 1

Preheat over to 375 degrees F.

Step 2

Fill a large stove-top pot with water and bring to a boil. Brown meat in a large nonstick fry pan at medium-high heat until meat is no longer pink. Add onion flakes, Italian seasoning, and red pepper flakes while meat is browning. Place macaroni in boiling water. Cook for 5 minutes (you want the pasta very firm).

Step 3

While the macaroni and meat are cooking, mix together mayonnaise, sour cream and garlic and herb seasoning mix in a small mixing bowl to make veggie dip. Let stand in refrigerator. Rinse veggies and arrange on serving plate. When timer rings for pasta, drain, and then rinse in colander.

Step 4

Layer the following ingredients into a large cake or lasagna pan in this order: 1/2 of the fully cooked beef, 1/2 of the cooked macaroni, 1/2 pasta sauce and 1/2 cheese. Repeat again. Bake uncovered in preheated oven. Set timer for 20 minutes or until top layer of cheese is bubbly.

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