This lasagna features lean Ground Beef, fresh arugula and spinach as well as fat-free ricotta and egg whites. Our nutritious version of this family favorite is still big on flavor!
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.
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.
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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 595 Calories; 161.1 Calories from fat; 17.9g Total Fat (6.9 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 110 mg Cholesterol; 1397 mg Sodium; 57 g Total Carbohydrate; 7.5 g Dietary Fiber; 16 g Total Sugars; 48 g Protein; 0 g Added Sugars; 619 mg Calcium; 5.9 mg Iron; 965 mg Potassium; 2 IU Vitamin D; 0.4 mg Riboflavin; 8.5 mg Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 228 mg Phosphorus; 6.5 mg Zinc; 23.3 mcg Selenium; 95.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.
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