Beef, Arugula, and Spinach Lasagna

Total Recipe Time: 1-1/4 hours

Makes 6 to 8 servings

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
  

Instructions:

1. Preheat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; 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.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Cook's Tip:

Equal amounts of chopped fresh mature spinach and arugula may be substituted for fresh baby spinach and arugula.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

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.