Tuscan Lasagna

By sltaylor

Ingredients

• 1 lb85-percent-lean ground beef
• 1 cupsliced cremini mushrooms
• 1/2 cupminced white onion
• 2 garlic cloves, crushed
• 4 tablespoonschopped fresh parsley
• 1 tablespoonsalt
• 1 1/2 teaspoonsdried basil
• 1 teaspoonItalian seasoning
• 1/2 teaspoonfennel seeds
• 1/4 teaspoonfreshly ground black pepper
• 1 cuplowfat ricotta
• 1 package (8 oz) whole-grain lasagna noodles
• Vegetable oil cooking spray
• 16 oz low-sodium marinara sauce, divided
• 1/2 cuppart-skim fresh mozzarella, divided
• 2 cupsthawed frozen spinach
• 1/3 cup grated Parmesan

Details

Adapted from self.com

Preparation

Step 1

Heat oven to 375°. 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.