Beef, Arugula and Spinach Lasagna

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Servings
   Serves 6-8

Prep Time
   20 minutes

Cook Time
   1 hour, 10 minutes

Cooking Method
   Roasting

Beef Type
   Ground Beef

Ingredients

• 1-1/2 lbs. 95% lean ground beef
• 2 tsp. minced garlic
• 1-1/4 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 4 cups prepared pasta or spaghetti sauce
• 2 cups loosely packed fresh baby arugula (about 1-3/4 oz.)
• 2 cups loosely packed fresh baby spinach (about 1-3/4 oz.)
• 1 container (15 oz.) fat free ricotta cheese
• 2 egg whites
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh oregano
• 9 uncooked, oven-ready (no boil), lasagna noodles
• 1-1/2 cups reduced fat shredded mozzarella cheese

Instructions

Heat oven to 375°F. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 tsp. salt and 1/4 tsp. pepper. Stir in pasta sauce. Set aside.

Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 tsp. salt and 1/4 tsp. pepper in small bowl.

Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, half of the ricotta mixture, half of the spinach mixture, 1/2 cup mozarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.

Cover with aluminum foil. Bake in 375°F oven 45 to 50 minutes, or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake uncovered 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.

Suggestions

Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.

Nutritional Information

Nutrition info per serving: 520 calories; 12 g fat (5 g saturated fat; 3 g monounsaturated fat); 127 mg cholesterol; 1260 mg sodium; 49 g carbohydrate; 5.1 g fiber; 47 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 6.9 mg iron; 20.3 mcg selenium; 6.1 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.