Yesterday, I bought the ingredients for Beef, Arugula and Spinach Lasagna, another great recipe featured in The Healthy Beef Cookbook. For those cowboys out there that are afraid of vegetables, don't fear. This is definitely a hearty meal made for a rugged cattleman. Last night, I whipped up this dish for my roommates, and there wasn't a scrap of leftovers. It was easy to make, and most of the ingredients I already had on hand.
If you want to try out this recipe tonight, I have included the grocery list below. For cooking instructions, link to the recipe at Beef It's What's For Dinner. For an easy, step-by-step photo tutorial with me, head to my consumer-based blog at Chewing The Cud.
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 container (15 ounces) 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