Healthy Beef Lasagna

Healthy lasagna seems like an oxy-moron, but this recipe really does sit on the healthy side.  Plus it's delicious and filling! 

Cook pasta al dente per package instructions .  Drain well, then lay out on wax paper to prevent sticking.

Heat a large non-stick skillet over medium high heat.  Add beef and cook until it's no longer pink.  Transfer to a plate and discard any fat remaining in skillet.

Add oil to the skillet and over medium high heat add mushrooms and cook until they begin to brown.

Stir in the meat, 1/2 teaspoon salt, and 2 cups of marinara sauce.  Simmer for two minutes.

Combine ricotta, spinach, egg, nutmeg and 1/2 teaspoon salt and pepper in a bowl.

In a 9x13 inch pan spread one cup of the marinara into the dish.

Top with a layer of lasagna noodles, touching but not overlapping.

Spread half of the ricotta mixture on top. 

Add another layer of noodles and half of the beef mixture.  Repeat with another layer of noodles, then remaining cheese mixture; layer of noodles, and remaining beef mixture.  Finally one last layer of noodles.

Top with one cup of marinara and sprinkle with grated Parmesan and mozzarella cheese.  Cover loosely with foil and bake at 375 degrees F for 45 minutes.  Uncover and bake 15 minutes longer.

Remove from the oven and let sit for around 10 minutes, then serve.

The mixture of beef and mushrooms with the spinach was delicious.  I've never put mushrooms in lasagna before but it added a lot of rich flavor.  I used low fat mozzarella and Parmesan cheese, and couldn't taste the difference.  This is a great dish to make for a group of people as it serves many and you'll be hard pressed to find someone who won't like it!



Healthy Beef Lasagna

12 oz whole grain lasagna noodles

8 oz lean ground beef

2 teaspoons olive oil

8 oz portobello mushrooms, chopped

4 cups marinara sauce

1 container part skim ricotta

10 oz frozen chopped spinach, thawed and drained well *I used fresh

1 large egg, lightly beaten

pinch of ground nutmeg

2/3 cup grated part skim mozzarella

1/4 cup grated Parmesan cheese

Cook noodles al dente per package directions.

Drain well, then lay out on wax paper to prevent sticking.

Heat large non-stick skillet  over medium high heat. 

Add beef and cook until no longer pink, breaking up lumps.

Transfer to a plate, and discard any fat.

Add oil to the skillet and over medium high heat add mushrooms.

Cook until they begin to brown, then stir in meet, 1/2 teaspoon salt, and 2 cups marinara sauce.

Simmer for two minutes.

Combine ricotta, spinach, egg, nutmeg and 1/2 teaspoon salt and pepper in a bowl.

Spread one cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Top with a layer of lasagna noodles, touching but not overlapping.

Spread half of ricotta mixture on top.

Add another layer of noodles and half the beef mixture.

Repeat last two steps until ricotta and beef mixture is gone.

Finally one last layer of noodles and top with one cup of marinara sauce.

Sprinkle with grated cheeses.

Cover loosely with foil and bake at 375 degrees F for 45 minutes.

Uncover and bake for 15 minutes longer.

Let sit for 10 minutes before serving.