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