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Beef-Pesto Lasagna


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Beef-Pesto Lasagna

Ingredients

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

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

  • Calories: 413.00
  • Fat Content: 18.00g
  • Protein Content: 28.00g
  • Fiber Content: 4.00g
  • Iron: 3.00mg
  • Sodium Content: 840.00mg
  • Fat Content: 1.00
  • Fat Content: 1.00g
  • Fat Content: 16.00g
  • Protein Content: 29.00g
  • Fiber Content: 4.00g
  • Iron: 3.00mg
  • Sodium Content: 846.00mg
  • Fat Content: 1.00
  • Fat Content: 1.00

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