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Beef, Arugula and Spinach Lasagna

Makes 6-8 ServingsPasta Recipes from

Prep Time: 20 min.
Cooking Time: 10 min.
Baking Time: 50 min.


  • 1-1/2 lbs. - 95% lean ground beef
  • 2  - teaspoon minced garlic
  • 1-1/4 - teaspoon 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 oz.)
  • 2 - cups loosely packed fresh baby spinach (about 1-3/4 oz.)
  • 1 - container (15 oz.) fat free ricotta cheese
  • 2 - egg whites
  • 2 - Tablespoon chopped fresh basil
  • 2 - Tablespoon chopped fresh oregano
  • 9 - uncooked, oven-ready (no boil), lasagna noodles
  • 1-1/2 - cups reduced fat shredded mozzarella cheese


Preheat oven to 375-degrees F.

  1. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles.

  2. Pour off drippings; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Stir in pasta sauce and set aside.

  4. Combine arugula and spinach.  Set aside.

  5. In a small bowl, combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  6. Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish.

  7. Top with 3 noodles, half of the ricotta mixture, half of the spinach mixture, 1/2 cup mozzarella and 1-1/2 cups meat sauce.

  8. Repeat layers and top with remaining 3 noodles and meat sauce.

  9. Cover with aluminum foil. Bake in oven [45 to 50 minutes] or until noodles are tender and sauce is bubbly.

  10. Remove foil and sprinkle with remaining 1/2 cup mozzarella.

  11. Bake uncovered 5 minutes or until cheese is melted.

  12. Let stand, loosely covered, for 10 minutes before serving.

Alan's Kitchen Tip
Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals.

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