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Beef, Arugula and Spinach Lasagna

book.jpgI had good intentions when I promised to try out a new recipe from The Healthy Beef Cookbook every week. The first two weeks of my New Year's resolution started out great as I made Cowboy Beef and Black Bean Chili and Szechuan Beef Stir-Fry. Then life happened, and I was busy traveling and keeping up with school. The next thing I knew, it had been an entire month since my last recipe segment! Undoubtedly, most of us could use a new beef recipe to throw into the mix, and today's recipe is the perfect addition for a new family favorite.

lasagna.jpgYesterday, I bought the ingredients for Beef, Arugula and Spinach Lasagna, another great recipe featured in The Healthy Beef Cookbook. For those cowboys out there that are afraid of vegetables, don't fear. This is definitely a hearty meal made for a rugged cattleman. Last night, I whipped up this dish for my roommates, and there wasn't a scrap of leftovers. It was easy to make, and most of the ingredients I already had on hand.

If you want to try out this recipe tonight, I have included the grocery list below. For cooking instructions, link to the recipe at Beef It's What's For Dinner. For an easy, step-by-step photo tutorial with me, head to my consumer-based blog at Chewing The Cud.


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 whites

2 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