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Prep Time
15 mins
Total Time
1 h 30 m


8 oz
extra lean ground beef
250 g
1 jar
prepared tomato sauce
650 mL
1 can
lentils, drained and rinsed
540 mL
3 cups
finely diced butternut squash
750 mL
2 cups
finely diced zucchini
500 mL
1 pkg
baby spinach
142 g
whole wheat lasagna noodles, cooked according to package directions
1 tub
Compliments Balance 1% Cottage Cheese
500 g
1 bag
Compliments Balance Shredded Part Skim Mozzarella
320 g


Step 1
Preheat oven to 400˚F (200˚C). Heat large saucepan over medium heat. Crumble ground beef into saucepan and sprinkle 2 tbsp (30 mL) water over top. Cook, stirring, 5 min. or until meat is browned. Stir in tomato sauce, 1 1/2 cups (375 mL) water, lentils, butternut squash and zucchini. Bring to a simmer. Cook, stirring occasionally, 20 to 25 min. until vegetables are tender. Stir in spinach and cook 2 min. until it is wilted.
Step 2
Spread 1 cup (250 mL) tomato sauce mixture in bottom of greased 9 x 13-in. (3 L) baking dish. Place 3 lasagna noodles side-by-side on the sauce. Spread 1/4 of remaining tomato sauce mixture, 1/3 of cottage cheese, and 1/4 of mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce mixture and mozzarella.
Step 3
Cover with foil and cook in preheated oven 15 min. Remove foil and cook an additional 15 min. or until cheese is bubbling, then broil on high 2 to 3 min. until top is golden brown. Rest 10 min. before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
8 g
Saturated Fat:
4 g
33 g
8 g
6 g
35 mg
25 g
580 mg