Cattlemen eat arugula. They will be happy to join your club.
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Beef, Arugula and Spinach Lasagna Recipe
Ingredients
1 1/2 pound ground beef, 95 percent 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 (15-ounce) container fat free ricotta cheese
2 egg whites
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
9 no-boil lasagna noodles
1 1/2 cups reduced fat shredded mozzarella cheese
Instructions
1. Heat oven to 375F. Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into crumbles. Pour off drippings; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside.
2. Combine arugula and spinach. In a separate bowl, combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Spread 1 cup meat sauce over bottom of 12-by-8-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 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. Serves 6 to 8.
Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006). “Relish the Healthy Table,” July 2006
http://www.relishmag.com/recipes/view/22852/beef-arugula-spinach-lasagna.html
