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Spinach Beef Lasagna

Cook time 1 hr
Yield 10 servings.

Ingredients

  • Vegetable cooking spray
  • 1 pound ground round
  • 1/2 cup chopped onion
  • 1 (30 3/4-ounce) jar no-salt-added spaghetti sauce
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1 (15-ounce) carton nonfat ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup frozen egg substitute, thawed
  • 1 (2-ounce) jar diced pimiento, drained
  • 9 lasagna noodles, uncooked

Nutrition Information

  • calories 306
  • caloriesfromfat 22 %
  • fat 7.5 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.3 g
  • carbohydrate 36.6 g
  • fiber 0.0 g
  • cholesterol 39 mg
  • iron 0.0 mg
  • sodium 241 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Cook ground round and onion over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  2. Return meat mixture to skillet. Add spaghetti sauce, water, and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes; set aside.

  3. Drain spinach; press between paper towels. Combine ricotta cheese, 1/2 cup mozzarella cheese, egg substitute, and pimiento; stir in spinach.

  4. Coat a 13- x 9- x 2-inch baking dish with cooking spray. Spoon 1 cup meat mixture into dish. Place 3 uncooked lasagna noodles over meat mixture. Spoon one-third of remaining meat mixture over noodles; top with half of spinach mixture. Place 3 lasagna noodles over spinach mixture; spoon half of remaining beef mixture over noodles. Top with remaining spinach mixture. Top with remaining 3 noodles and remaining meat mixture.

  5. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes; serve.

Light and Luscious