1 1/2 lbs very lean ground beef
2 tsp minced garlic
1 1/4 tsp salt, divided
3/4 tsp pepper
4 cups prepared pasta sauce
2 cups loosely packed fresh baby arugula
2 cups loosely packed fresh baby spinach
1 container (15 oz) ricotta cheese
2 egg whites
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
9 uncooked oven-ready lasagna noodles
1 1/2 cups shredded mozzarella cheese
1. Heat oven to 375 degrees. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking up itno 3/4-inch crumbles. Pour off drippings; season with 3/4 tsp salt and 1/2 tsp pepper. Stir in pasta sauce. Set aside.
2. Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 tsp salt and 1/4 tsp pepper in a small bowl.
3. Spread 1 cup meat sauce over bottom of 11 3/4 x 7 1/2 inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella, and 1 1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.
4. Cover with aluminun foil. Bake 45-50 minutes or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remainign 1/2 cup mozzarella. Bake, uncovered, 10 minutes before serving.
Yield: 6-8 servings