Beef, Arugula and Spinach Lasagna

By: National Cattlemen's Beef Association

What can I make with ground beef? How about this super delicious recipe for Beef, Arugula and Spinach Lasagna from the National Cattlemen's Beef Association? Chock full of hearty, zesty flavors, this recipe cannot be beat.

Notes

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

Cooking MethodCasserole

Ingredients

1 1/2 pound 95% lean ground beef
2 teaspoons garlic, minced
1 1/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
4 cups prepared spaghetti or pasta 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 fresh basil, chopped
2 tablespoons fresh oregano, chopped
9 uncooked oven-ready (no boil) lasagna noodles, each about 6 3/4 x 3 1/2 inches
1 1/2 cup reduced fat mozzarella cheese, shredded

Instructions

Preheat oven to 375 degrees 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 degrees 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.