When the cold weather starts to arrive, I love to make more casseroles. They are easy to make and I feel warm and cozy when I eat them. This “lasagna” recipe is so easy to make and kids love it too!
MACARONI LASAGNA WITH VEGGIES & DIP
1 lb extra lean ground beef
1 Tbsp onion flakes
1 tsp Mrs. Dash Italian Seasoning
1 tsp red crushed chilies (optional)
2 1/2 cups whole wheat macaroni
1 jar of your favorite pasta sauce
2 cups grated low-fat cheddar cheese
1/2 cup low-fat mayonnaise
1/2 cup non-fat sour cream
1/2 tsp Mrs. Dash Garlic & Herb Seasoning
Precut mixed veggies
Fill a large stove-top pot with water and bring to a boil. Preheat oven to 375 F.
Brown meat in a large nonstick fry pan at med-high until meat is no longer pink. Add onion flakes and spices while meat is browning.
Place macaroni in boiling water. Cook for 5 minutes. You want the pasta to be a little firm. Drain pasta, then rinse and drain again.
Layer the following ingredients into a large lasagna or cake 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.
Bake uncovered in preheated oven. Set timer for 20 minutes or until top layer of cheese is bubbly.
While lasagna is cooking, combine mayonnaise, sour cream, and spice in a small mixing bowl to make veggie dip. Rinse veggies and arrange on serving plate.