email this pageIngredients
1 1/2 pound 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)
2 cups loosely packed fresh baby spinach (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
Instructions
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 (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. Serves 6 to 8.
Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006). “Relish the Healthy Table,” July 2006.
Nutritional Information
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. Serves 6 to 8.
Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006). “Relish the Healthy Table,” July 2006.
Per serving: 520 calories, 12g fat, 47g prot., 49g carbs., 5g fiber, 1260mg sodium.
