The Dish - Orlando Sentinel: Scott McKenzie & the Morning Mix recipe of the week: Lasagna

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Scott McKenzie & the Morning Mix recipe of the week: Lasagna Jan 24th 2013, 21:27 Beef, Arugula and Spinach Lasagna The more the merrier in the Orlando Sentinel test kitchen! That's why we have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week. Today’s recipe is Beef, Arugula and Spinach Lasagna. Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com. Beef, Arugula & Spinach Lasagna 6 to 8 servings 1 1/2 pounds lean ground beef 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 oz.) 2 cups loosely packed fresh baby spinach (about 1-3/4 oz.) 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 1 1/2 cups reduced fat shredded mozzarella cheese 1. Heat oven to 375F. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in pasta sauce. Set aside. 2. Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in 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, half of the ricotta mixture, half of the 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 aluminum foil. Bake in 375F oven 45 to 50 minutes, or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake uncovered 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving. SOURCE: The Beef Checkoff and "The Healthy Beef Cookbook" ( John Wiley & Sons Inc.) Scott McKenzie leads the morning crew at Mix 105.1.

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