Lasagna with Spinach and Ground Beef

Java ApronKeep warm with this healthy lasagna. Makes great leftovers!

You Will Need:
8 ounces lean ground beef or turkey sausage
¾ cup chopped onion
4 cloves minced garlic
15 oz. canned tomato sauce (use two 8 oz. no sugar added cans)
1 Cup bottled roasted red sweet peppers, drained and chopped
2 Tablespoons snipped fresh basil or 2 teaspoons crushed dried basil
1 Tablespoon snipped fresh oregano or 1 teaspoon crushed dried oregano
¼ teaspoon black pepper
6 dried whole grain lasagna noodles
15 oz. light ricotta cheese
10 oz. frozen chopped spinach, defrosted and drained
1 egg white, lightly beaten
Nonstick cooking spray
1 Cup shredded reduced fat mozzarella cheese (4 oz.)

Preheat oven to 375°F.
For meat sauce, in a large skillet combine meat, onion, and garlic; cook over medium heat until meat is brown and vegetables are tender, stirring to break up meat.
Drain off fat.
Stir tomato sauce, roasted red peppers, basil, oregano, and pepper into meat mixture in skillet.
Bring to a boil, reduce heat.
Cover and simmer for 10 minutes, stirring occasionally.
While simmering, cook lasagna noodles according to package directions, but do not use oil or salt.
Drain well.
Make cheese mixture by combining ricotta, spinach, and beaten egg white in a medium bowl.
Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray.
Place two cooked lasagna noodles in the prepared baking dish.
Spread 1/3 of the ricotta mixture over the noodles.
Top with 1/3 of the meat sauce and 1/3 of the mozzarella cheese.
Repeat layers twice, except do not add the last mozzarella cheese.
Bake, covered, for 25 to 30 minutes or until bubbly.
Uncover and sprinkle with remaining mozzarella cheese.
Bake about 5 minutes uncovered until cheese is melted.
Let stand 15 minutes before serving.

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