Spinach Arugula Lasagna Recipe

Name: Spinach Arugula Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

1
Preheat oven to 375u00b0F. 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 375u00b0F 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.

1727

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds ground beef 95% lean, 2 teaspoons minced garlic, 1 1/4 teaspoons salt divided, 3/4 teaspoon pepper divided, and more.

Yes, Spinach Arugula Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Arugula Lasagna

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