That’s my motto and I’m sticking to it.
Nevermind the sizzles of butter, handfuls of cheese and creamy homemade sauce. Just pretend those things don’t matter and focus on the spinach. See, healthy.
(In truth? This is a wee bit lighter than a traditional lasagna, but still pretty decadent, enjoy!)
Healthy Spinach Lasagna
(With beef, 3 cheeses and cream sauce, shhhhh)
1 box of WW lasagna noodles
1 tbs butter
2 cloves of garlic, chopped
4 c. fresh spinach, roughly chopped
8oz white mushrooms, cleaned and sliced
1lb (or a little under) lean ground beef (80%)
3 tbs flour
2 cups milk
1 16oz container NF ricotta cheese
1 egg, beaten
3 tbs Freshly Ground Italian herb mix
2 oz Parmesan cheese (plus one more for topping)
12 oz shredded mozzarella
Sea Salt and Freshly Ground Pepper
Preheat oven to 350. Set a large pot of water on to boil (lasagna noodles need room to move, so don’t skimp on the pot or the water).
Meanwhile, in a deep saute pan, add 1 tbs of butter. Sautee fresh spinach, mushrooms and garlic and until soft and lightly browned (add sprinkle of sea salt and fresh pepper here). Transfer vegetables to a plate. In the same saute pan, add ground beef, saute until no longer pink. Add vegetables back to beef mix. Combine thoroughly. Add 3 tbs of flour to the mix, coating the vegetables and beef. Slowly add 2 cups of milk, stirring constantly. As sauce heats, it will thicken. Once sauce is at desired consistency (thick, but thin enough to spread); lower heat to simmer.
Get out the shredded mozzarella cheese and you’re ready to layer!
In a lightly greased 9×11 baking dish, spread 1/3 of the sauce. Layer on one row of lasagna noodles. Spread 1/2of the ricotta mixture, and a thick sprinkle of mozzarella cheese. Layer another row of lasagna noodles, 1/3 of the sauce the rest of the ricotta mixture and a thick sprinkle of mozzarella. Add another layer of noodles…..
(apologies for no “slice picture” – it was gobbled up too fast!)