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 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 container (15 ounces) fat free ricotta cheese
2 egg whites
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
9 uncooked oven-ready (no boil) lasagna noodles (each about 6-3/4 x 3-1/2 inches)
1-1/2 cups reduced fat shredded mozzarella cheese
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.
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°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.
Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 520 Calories; 108 kcal Calories from fat; 12 g Total Fat; 5 g Saturated Fat; 3 g Monounsaturated Fat; 127 mg Cholesterol; 1260 mg Sodium; 49 g Total Carbohydrate; 5.1 g Dietary Fiber; 47 g Protein; 6 mg Iron; 8.1 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.1 mg Zinc; 20.3 mcg Selenium;