Beef, Arugula and Spinach Lasagna
- Yield 6 to 8 servings
- Prep 25 mins
- Cook 60 mins
Beef, pasta, and vegetables, layered with cheese and baked til bubbly.
Oven-ready noodles and prepared pasta sauce make this taste-tempting lasagna a breeze to prepare.
- 1 1/2 pounds ground beef, 95 percent lean
- 2 teaspoons minced garlic
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 4 cups prepared pasta or spaghetti sauce
- 2 cups loosely packed fresh baby arugula (about 1 3/4 ounces)
- 1 -- (15-ounce) container fat free ricotta cheese
- 2 -- egg whites
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 9 -- no-boil lasagna noodles
- 1 1/2 cups reduced-fat shredded mozzarella cheese
- 1. Heat oven to 375F. Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into crumbles. Pour off drippings; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside.
- 2. Combine arugula and spinach. In a separate bowl, combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3. Spread 1 cup meat sauce over bottom of 12-by-8-inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1 1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.
- 4. Cover with aluminum foil. Bake 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.
Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006).