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Beef-Pesto Lasagna
By Laura's Lean Beef -
With generous amounts of spinach, pesto and artichokes, this is a veggie-lover’s lasagna. We recommend serving this with extra sauce on the side.
Prep time: 25 min
Cook time: 65 min
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 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can 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
Directions
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.
Makes 8 to 10 servings.
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
By Laura's Lean Beef -
With generous amounts of spinach, pesto and artichokes, this is a veggie-lover’s lasagna. We recommend serving this with extra sauce on the side.
Prep time: 25 min
Cook time: 65 min
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 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can 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
Directions
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.
Makes 8 to 10 servings.
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
