Tuscan Lasagna
A hearty Italian classic featuring layers of whole-grain lasagna noodles, seasoned ground beef and mushrooms, rich marinara sauce, and three types of cheese. This healthier version uses low-fat dairy and includes spinach for added nutrition.
Ingredients
- •1 pound 85-percent-lean ground beef
- •1 cup sliced cremini mushrooms
- •½ cup minced white onion
- •2 cloves garlic cloves
- •4 tablespoons chopped fresh parsley
- •1 tablespoons salt
- •1½ teaspoons dried basil
- •1 teaspoon Italian seasoning
- •½ teaspoon fennel seeds
- •¼ teaspoon freshly ground black pepper
- •1 cup lowfat ricotta
- •8 ounces whole-grain lasagna noodles
- •1 spray Vegetable oil cooking spray
- •16 ounces low-sodium marinara sauce
- •½ cup part-skim fresh mozzarella
- •2 cups thawed frozen spinach
- •⅓ cup grated Parmesan
Cooking Instructions
- 1.
Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.
72 min
