Beef-Pesto Lasagna


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Beef-Pesto LasagnaImage

Ingredients

  • 1 pound Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1 clove garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 (26-ounce) jar marinara sauce
  • 1 (3.5-ounce) jar pesto
  • 1 (15-ounce) container part-skim ricotta cheese
  • 2 package (10-ounce) frozen chopped spinach (thawed and squeezed dry)
  • 1 can (14-ounce) quartered artichokes (drained and chopped)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 (16-ounce) box lasagna noodles (cooked as directed)
  • 1 cup shredded mozzarella cheese
Yield
Servings:
  • Prep Time: 25 Min
  • Cook Time: 65 Min
  • Total Time: 90 Min

Preparation

1. Cook beef, garlic and Italian seasoning in a large nonstick skillet about 5 minutes or until browned; drain; stir in sauce and pesto.
2. Combine ricotta, spinach, artichokes and Parmesan cheese.
3. Spread 1 1/2 cup sauce in bottom of a 13-x 9-inch baking dish. Arrange 1/3 noodles, slightly overlapping if necessary. Spread half of ricotta mixture over noodles. Top with 1 1/2 cups sauce and repeat layering with noodles and ricotta mixture. Sprinkle with mozzarella cheese. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and let stand 15 minutes.


Nutritional Analysis Per Serving

Cooking Tip: Freshly grated Parmesan cheese has a sharper, more intense flavor than the canned variety. It really is worth the trouble to buy Parmesan cheese in a block and grate it yourself. It’s great for sprinkling over salads, garlic bread, soup and steamed vegetables.

Nutritional Analysis Per Serving Based on 10 Servings 
Using Laura's 92% Lean Ground Beef
CALORIES 413 (39% from fat); FAT 18g (sat 7g); PROTEIN 28g; CARB 39g; FIBER 4g; CHOL 55mg; IRON 3mg; SODIUM 840mg

Diabetic Exchanges: 1 starch; 1 low-fat milk; 2 vegetable; 2 lean meats; 1 fat

Nutritional Analysis Per Serving Based on 10 Servings 
Using Laura's 96% Lean Ground Round
CALORIES 405 (36% from fat); FAT 16g (sat 7g); PROTEIN 29g; CARB 39g; FIBER 4g; CHOL 55mg; IRON 3mg; SODIUM 846mg

Diabetic Exchanges: 1 starch; 1 low-fat milk; 2 vegetable; 2 very lean meats; 1 fat