Beef and Spinach Lasagna

By Cindy_Wicker

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 jars (26 ounces each) meatless spaghetti sauce
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 9 no-cook lasagna noodles

Details

Servings 12

Preparation

Step 1

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 large bowl, combine the spinach, ricotta and 1 cup mozzarella cheese until combined.
Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and remaining mozzarella cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece (prepared with lean ground beef) equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.

7 WW Points Plus