Triple Cheese, Meat and Veggie Lasagna

This Triple Cheese, Meat and Veggie Lasagna is so delicious. I had a lot of fresh and frozen vegetables I needed to use and I wanted to “trick” my son into eating spinach. He hates anything resembling “salad” and refuses to let it get anywhere near his plate. He also claims that he doesn’t like mushrooms too. He’ll eat them on pizza, but don’t even think about asking him to eat them raw or by themselves. How do I hide the spinach you ask? I use frozen chopped spinach and cook it in with the pasta sauce, you can’t even tell that it’s in there. My baby also refuses to eat sweet peppers but he completely gobbled this stuff up! He couldn’t tell they were in the lasagna either.

Go one step further and serve your meat and veggie lasagna with a side of vegetables and you’re good to go! Do your happy dance once they’re in bed. You don’t want them to know that you tricked them. Trust me!

What are some of your favorite ways to trick your kids into eating foods they “don’t like”?
Triple Cheese, Meat and Veggie Lasagna is a great way to get your children to eat their veggies. They'll never know and they're sure to ask for seconds! Find the recipe at

Meat and Veggie Lasagna


  • 8 oz. Lasagna, uncooked
  • 1 pound ground beef
  • 8 oz. fresh mushrooms, sliced
  • 1/2 cup bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup frozen chopped spinach
  • 2 Tbsp olive oil
  • 1 jar marinara sauce
  • 1 jar alfrado sauce
  • 1 container {16 oz.} ricotta cheese
  • 2 cups + 1/2 cup shredded mozzarella cheese {divided}
  • 2 eggs
  • 1/2 cup Parmesan cheese


  1. Cook pasta according to package directions. Preheat oven to 350 degrees
  2. In large saucepan, over medium heat, cook onions, mushrooms and pepper in olive oil until tender {about 5 minutes}
  3. Meanwhile, brown ground beef
  4. Combine beef and vegetables. Stir in marinara sauce. Bring to a boil; reduce heat and simmer
  5. Meanwhile, combine ricotta cheese, 2 cups mozzarella and eggs; mix well
  6. Spread 1/2 cup Alfredo sauce on bottom of 13×9 inch baking dish
    • {or use 2 smaller dishes and freeze one of them}
  7. Layer pasta, top with 1/3 beef and veggie mixture, 1/3 ricotta cheese mixture. Repeat 2 more times, or until you have run out of ingredients
  8. On top layer pour remaining Alfredo sauce and over with foil. Bake in pre-heated oven for 20 minutes
  9. Top lasagna with mozzarella cheese and Parmesan cheese
  10. Continue baking, uncovered, for another 10 minutes
  11. Let lasagna rest for 5 minutes before slicing


  1. November 24, 2015 / 3:38 pm

    Looks so good! We love making all types of lasagna. Pinned & shared. Thanks for joining in the Inspiration Spotlight party.

    • Hilary
      December 30, 2015 / 9:03 pm

      Thank you! Love your great party!!!

  2. November 24, 2015 / 12:40 pm

    What a great idea for around Thanksgiving – a welcome change when we’re all turkied out! Thanks so much for sharing this on Throwback Thursday and have a great Holiday Season!

    • Hilary
      December 30, 2015 / 9:03 pm

      Thank you, and you’re welcome 🙂 Love your linky party.

  3. November 23, 2015 / 8:58 am

    Alfredo AND spaghetti sauce – that sounds good! Thanks for sharing with us at the #HomeMattersParty link party.

    • Hilary
      December 30, 2015 / 9:02 pm

      Yes, must add the alfredo! haha.

  4. November 20, 2015 / 8:08 am

    That looks amazing! I love lasagna in all of its forms!

    • Hilary
      December 30, 2015 / 9:02 pm

      Yeah, you will love it for sure!

    • Hilary
      December 30, 2015 / 9:01 pm

      Thank you. Yes, it’s so good. Love being able to hide veggies my kids normally wont eat!

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