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Serving size 6

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


1 lb 85-percent-lean ground beef1 cup sliced cremini mushrooms½ cup minced white onion2 garlic cloves, crushed4 Tbsp chopped fresh parsley1 Tbsp salt1 ½ tsp dried basil1 tsp Italian seasoning½ tsp fennel seeds¼ tsp freshly ground black pepper1 cup lowfat ricotta1 package (8 oz) whole-grain lasagna noodles Vegetable oil cooking spray16 oz low-sodium marinara sauce, divided½ cup part-skim fresh mozzarella, divided2 cup thawed frozen spinach⅓ cup grated Parmesan


  1. Heat oven to 375°.
  2. 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.
  3. 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.
  4. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.


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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 6 Total

  • Calories 458
  • Total Fat 20g
  • Saturated Fat 8g
  • Total Carbohydrates 38g
  • Fiber 10g
  • Protein 32g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Lasagna, Lunch, Main Dish, Spinach, Cheese, Mushroom, Beef

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