SUPREME RECIPE OF THE WEEK: TUSCAN STYLE LASAGNA

SUPREME RECIPE OF THE WEEK: Tuscan Lasagna

Spinach and lowfat ricotta make it hearty—and good for you.

Serves 6

Nutrition per serving:

458 calories per serving

20 g fat (8 g saturated)

38 g carbs

10 g fiber

32 g protein

INGREDIENTS:

1 lb 85-percent-lean ground beef (or Turkey)

1 cup sliced cremini mushrooms

1/2 cup minced white onion

2 garlic cloves, crushed

4 tablespoons chopped fresh parsley

1 tablespoon salt

1 1/2 teaspoons dried basil

1 teaspoon Italian seasoning

1/2 teaspoon fennel seeds

1/4 teaspoon freshly ground black pepper

1 cup lowfat ricotta

1 package (8 oz) whole-grain lasagna noodles

Vegetable oil cooking spray

16 ounces low-sodium marinara sauce, divided

1/2 cup part-skim fresh mozzarella, divided

2 cups thawed frozen spinach

1/3 cup grated Parmesan

PREPARATION:

Heat oven to 375°. In a large pan over medium heat, cook beef/turkey, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

 self.com

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