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Epicurious

Tuscan Lasagna

By Calvin Harris

3.5

(17)

Image may contain Food Pasta Lasagna and Pizza
Tuscan LasagnaCon Poulos

Spinach and lowfat ricotta make it hearty—and good for you.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 pound 85-percent-lean ground beef
1 cup sliced cremini mushrooms
1/2 cup minced white onion
2 garlic cloves, crushed
4 tablespoons chopped fresh parsley
1 tablespoons salt
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 cup lowfat ricotta
1 package (8 ounces) whole-grain lasagna noodles
Vegetable oil cooking spray
16 ounces low-sodium marinara sauce, divided
1/2 cup part-skim fresh mozzarella, divided
2 cups thawed frozen spinach
1/3 cup grated Parmesan

Preparation

  1. Heat oven to 375°F. 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.

Nutrition Per Serving

Per serving: 458 calories
20 g fat (8 g saturated)
38 g carbohydrate
10 g fiber
32 g protein
#### Nutritional analysis provided by Self
TagsPastaCasseroleLasagnaItalianEuropeanItalian AmericanGround BeefBeefMeatCrimini MushroomMushroomVegetableOnionRoot VegetableRicottaCheeseDairyMozzarellaSpinachLeafy GreensParmesanMainDinnerNut FreeEasyOven Bake

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