Wednesday, May 04, 2005

Beef, Arugula and Spinach Lasagna

Beef, Arugula and Spinach Lasagna (Adapted from the Healthy Beef Cookbook)

24 ounces ground sirloin
3 garlic cloves, minced
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
4 cups marinara sauce
2 cups baby arugula
2 cups baby spinach
15 ounces ricotta cheese
1 large egg
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 teaspoon crushed red pepper
9 no-boil lasagna noodles
6 ounces shredded mozzarella cheese

Preheat oven to 375

In a large nonstick skillet, cook beef with garlic over medium heat until no longer pink, breaking up into crumbles. If there are a lot of drippings, pour them off and then season the meat with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add marinara sauce, remove from heat and set aside.

In a medium bowl, toss together arugula and spinach.

In a medium bowl, whisk together ricotta cheese, egg, basil, oregano, crushed red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lightly coat a 11 1/2" x 8" baking dish with nonstick spray. Scoop 1 cup meat sauce into the baking dish and spread evenly. Arrange 3 noodles on top, then layer 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1 1/2 cups meat sauce. Repeat layers. Top with the remaining 3 noodles and coat the top with the leftover meat sauce.

If the pan is exceptionally full, cover with parchment first, then cover with aluminum foil. Bake until noodles are tender and sauce is bubbly - about 50 to 60 minutes. Remove foil (and parchment if using) and scatter the top with the remaining 1/2 cup mozzarella. Place back in the oven and continue baking until the cheese has melted - about 5 minutes. Remove and let rest for at least 10 minutes before cutting.

Makes about 6 to 8 servings.

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