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Beef, Arugula and Spinach Lasagna

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!

  • 1 hr
    15 min
  • 6
    SERVINGS
  • 600
    Cal
  • 48 g
    Protein

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:

  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.

    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.

  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.

    Cook's Tip: Equal amounts of chopped fresh spinach and arugula may be substituted for fresh baby spinach and arugula.

  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 adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
595 CALORIES

0 % *

6.9g SAT FAT

0 % DV **

48g PROTEIN

0 % DV

5.9 mg IRON

0 % DV

6.5 mg ZINC

0 % DV

* 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 mcg Vitamin D; 0.4 mg Riboflavin; 8.5 mg NE 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, Zinc, and Selenium; and a good source of Vitamin D, Phosphorus, and Choline.

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