Spinach Arugula Lasagna

Name: Spinach Arugula Lasagna
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 pasta sauce prepared; 2 cups baby arugula loosely packed fresh, about 1-3/4 ounces; 2 cups baby spinach loosely packed fresh, about 1-3/4 ounces; 15 ounces fat free ricotta cheese; 2 egg whites; 2 tablespoons fresh basil chopped; 2 tablespoons fresh oregano chopped; no boil lasagna noodles 9 uncooked oven-ready, each about 6-3/4 x 3-1/2 inches; 1 1/2 cups reduced fat shredded mozzarella cheese

13 ingredients

4 steps

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 pasta sauce prepared
2 cups baby arugula loosely packed fresh, about 1-3/4 ounces
2 cups baby spinach loosely packed fresh, about 1-3/4 ounces
15 ounces fat free ricotta cheese
2 egg whites
2 tablespoons fresh basil chopped
2 tablespoons fresh oregano chopped
no boil lasagna noodles 9 uncooked oven-ready, each about 6-3/4 x 3-1/2 inches
1 1/2 cups reduced fat shredded mozzarella cheese

Directions

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.