Beef-Pesto Lasagna

Yield
Servings
Prep time
25 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 30 minutes

Ingredients

1 lb
Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
1 clv
garlic (minced)
1 t
Italian seasoning
1  
(26-ounce) jar marinara sauce
1  
(3.5-ounce) jar pesto
1  
(15-ounce) container part-skim ricotta cheese
2 pk
(10-ounce) frozen chopped spinach (thawed and squeezed dry)
1 cn
(14-ounce) quartered artichokes (drained and chopped)
1⁄2 c
freshly grated Parmesan cheese
1  
(16-ounce) box lasagna noodles (cooked as directed)
1 c
shredded mozzarella cheese

Instructions

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.

Notes

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