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

Ingredients

　　1 pound 85-percent-lean ground beef

　　1 cup sliced cremini mushrooms

　　1/2 cup minced white onion

　　2 garlic cloves, crushed

　　4 tablespoons chopped fresh parsley

　　1 tablespoons 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 ounces) 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

　　Heat oven to 375°F. In a large pan over medium heat, cook beef, 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.

Nutrition Per Serving

　　20 g fat (8 g saturated)

　　38 g carbohydrate

　　10 g fiber

　　32 g protein

　　#### Nutritional analysis provided by Self