Macaroni Lasagna with Veggies and Dip

Ingredients

• 2 cups cheddar low-fat grated
• 1 pound extra-lean ground beef 
• 1 teaspoon penzey's southwest seasoning italian
• 0.5 cup mayonnaise low-fat
• 0.5 cup cup heavy whipping cream sour low-fat
• 2 cups macaroni whole wheat
• 3 tablespoons onions frozen chopped
• 24 ounce pasta sauce your favorite
• 1 teaspoon pepper flakes red crushed
• 1.5 pounds precut vegetables mixed ( 6 cups celery, cauliflower, broccoli, and carrots)
• 0.5 teaspoon garlic and herb seasoning mix supermarket-style
• 8 servings water as needed

Equipment

• frying pan
• oven
• mixing bowl
• pot
• stove
• kitchen timer
• colander

Directions

1. Preheat over to 375 degrees F.
2. Fill a large stove-top pot with water and bring to a boil. Brown meat in a large nonstick fry pan at medium-high heat until meat is no longer pink.
3. Add onion flakes, Italian seasoning, and red pepper flakes while meat is browning.
4. Place macaroni in boiling water. Cook for 5 minutes (you want the pasta very firm).
5. While the macaroni and meat are cooking, mix together mayonnaise, sour cream and garlic and herb seasoning mix in a small mixing bowl to make veggie dip.
6. Let stand in refrigerator. Rinse veggies and arrange on serving plate. When timer rings for pasta, drain, and then rinse in colander.
7. Layer the following ingredients into a large cake or lasagna 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 again.
8. Bake uncovered in preheated oven. Set timer for 20 minutes or until top layer of cheese is bubbly.