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 whites2 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

Instructions

1. Preheat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside.
2. Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.
3. Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.
4. Cover with aluminum foil. Bake in 375°F oven 45 to 50 minutes or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake, uncovered, 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.
   
   Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons