Friday, November 19, 2010

Beef and Spinach Lasagna

Beef and Spinach Lasagna

Makes 6 Servings

1 tbsp olive oil
1 tbsp minced garlic
16 oz. ground beef
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
400 grams fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
9 no-boil lasagna noodles
160 grams mozzarella cheese, shredded (divided)
4.5 cups Classico Tomato & Basil spaghetti sauce

Preheat oven to 375. In a skillet over medium heat, add olive oil and cook beef until browned; add garlic and cook for 60 seconds, stirring frequently. Season with sea salt and freshly cracked pepper. In a large bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, sea salt and pepper to taste. Combine until mixed thoroughly. Layer a 9x13 inch baking pan with one 1.25 cups spaghetti sauce. Lay four noodles on top. Spread beef mixture on the noodles. Top with spinach and 1.25 cups sauce. Then spoon ricotta mixture on top and finish by layering on spinach leaves. Top with last four noodles. Then top with remaining sauce and remaining 100 grams of cheese. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Nutritional Information: 398 calories, 32 carbs, 13 fat grams and 36 protein grams.

Tip: When covering with foil – spray foil well with nonstick cooking spray so the cheese doesn’t stick when removed.

Review: Loved it! Knew we would, since we loved the mushroom one (from For the Love of Cooking!) so much, but this one had lots of great flavor and Austin was thrilled that it included meat. This will be made again - but I may add mushrooms next time!

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