Instructions:
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch spring form pan with cooking spray and line the bottom with parchment paper.
- Cook the beef: Spray a large skillet with cooking spray and cook the ground beef over medium heat until browned. Drain any excess grease.
- Sauté vegetables: Add the chopped onion, zucchini, carrot, and bell peppers to the skillet and cook until softened.
- Combine ingredients: Stir in the kidney beans, corn, crushed tomatoes, tomato sauce, garlic powder, bouillon cubes, oregano, Worcestershire sauce, cumin, chili powder, red pepper flakes, and paprika. Bring to a simmer and cook for 25 minutes, or until the sauce has thickened slightly.
- Assemble the lasagna: Place one low-calorie wrap at the bottom of the prepared pan. Top with a layer of the beef mixture. Repeat with remaining wraps and beef mixture, ending with a layer of beef.
- Top and bake: Sprinkle with shredded cheddar cheese and top with the shredded mozzarella. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Cool and serve: Let the lasagna cool slightly in the pan for 10 minutes before serving. Carefully remove the springform pan and cut into wedges.
Tips:
- For a vegetarian option, substitute the ground beef with plant-based ground meat or lentils.
- Add chopped spinach or kale to the beef mixture for extra nutrients.
- Top with a dollop of plain Greek yogurt or a drizzle of salsa for added flavor.
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