Ingredients:
|
1-1/2 |
pounds
ground beef (95% 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) |
|
2 |
cups
loosely packed fresh
baby spinach (about
1-3/4 ounces) |
|
1 |
container
(15 ounces) 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 (each
about 6-3/4 x 3-1/2
inches) |
|
1-1/2 |
cups
reduced fat shredded
mozzarella cheese |
Cooking Directions:
1.
Heat oven to
375°F. 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
¾-inch 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. Set
aside. Combine ricotta
cheese, egg whites, basil,
oregano, remaining 1/2
teaspoon salt and 1/4
teaspoon pepper in small
bowl.
3.
Spread 1 cup
meat sauce over bottom of
11-3/4 x 7-1/2-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 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.
Nutrition
information 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;
6.0 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.
Cook’s
Tip:
Equal amounts of chopped
fresh mature spinach and
arugula may be substituted
for fresh baby spinach and
arugula.
This recipe can
be found in the new The Healthy Beef Cookbook,
published by John Wiley & Sons, Inc.
Order
Yours Today!
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