Beef and spinach lasagna
Makes twelve servings. 280 calories/serving Fat 11gm Carb 26gm Protein 20gm.
Ingredients:
|
1 pound |
Lean ground beef
|
1 onion |
Medium size, chopped |
2 jars |
26 oz each meatless spaghetti sauce |
4 |
garlic cloves minced |
1 tsp |
dried basil |
1 tsp |
dried oregano |
1 pkg |
10 oz frozen chopped spinach, thawed and squeezed dry |
2 cups |
ricotta cheese |
2 cups |
8 oz shredded part-skim mozzarella cheese, divided |
9 |
no-cook lasagna noodles |
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined.
Spread 1 ½ cups meat sauce into a greased 13in X 9in X 2in baking dish. Top with three noodles. Spread 1 ½ cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella.
Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer, or until bubbly. Let stand for 10 minutes before cutting. |
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