BEEF, ARUGULA AND SPINACH LASAGNA

1 1/2 pounds ground beef (95% lean)
2 teaspoons minced garlic
1-1/4 teaspoons 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 ounces)
2 cups loosely packed fresh baby spinach* (about 1-3/4 ounces)
1 (15 ounce) container fat free ricotta cheese
2 egg whites
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
9 uncooked oven-ready (no boil) lasagna noodles (each about 6-3/4 x 3-1/2 inches)
1 1/2 cups reduced fat shredded mozzarella cheese

Heat oven to 375 degrees F.

Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside.

Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.

Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce. Cover with aluminum foil.

Bake in 375 degree F oven 45 to 50 minutes or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake, uncovered, 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.

*Cook’s Tip: Equal amounts of chopped fresh mature spinach and arugula may be substituted for fresh baby spinach and arugula.

Makes 6 to 8 servings
Source: Cattlemen's Beef Board