Directions:
- Saute ground meat with celery, garlic, salt, pepper. Remove from pan and saute squash, eggplant, and green pepper until lightly browned.
- Spread vegetables in casserole, top with sliced tomatoes and basil (I use fresh, but am sure dried will be fine). Spread meat mixture over top.
- Combine tomato sauce, worcestershire and sugar together and pour over meat and vegetables. Top with grated cheeses. Bake 30 minutes at 350.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.62 Kcal (949 kJ) | ||
| Calories from fat | 88.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 15% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 234.5mg | 10% | |
| Potassium | 1353.95mg | 29% | |
| Total Carbs | 16.2g | 5% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 20.61g | 41% | |
| Vitamin C | 77.5mg | 129% | |
| Iron | 3.6mg | 20% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.76 Kcal (242 kJ) | ||
| Calories from fat | 22.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 15% | |
|---|---|---|---|
| Cholesterol | 11.94mg | 16% | |
| Sodium | 59.76mg | 10% | |
| Potassium | 345.07mg | 29% | |
| Total Carbs | 4.13g | 5% | |
| Sugars | 1.87g | 29% | |
| Dietary Fiber | 1.28g | 20% | |
| Protein | 5.25g | 41% | |
| Vitamin C | 19.7mg | 129% | |
| Iron | 0.9mg | 20% | |
| Calcium | 18.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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