DECONSTRUCTED LASAGNA

DECONSTRUCTED LASAGNA image

Yield 6 1.5 Cup Servings

Number Of Ingredients 17

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1 lb extra-lean ground beef
1/2 cup yellow onion, chopped
2 cloves garlic, diced
2 cups eggplant, unpeeled and cubed
1/4 cup carrots, peeled and diced
1 cup no-salted-added tomato sauce, divided
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 cup fresh spinach, chopped
1 1/2 cups whole-wheat fusilli pasta
1 cup whole-wheat elbow macaroni
1 cup part-skim ricotta cheese
1/2 cup tomato, diced
10 fresh basil leaves, torn
1 tsp extra-virgin olive oil
1/2 cup part-skim mozzarella, shredded
Additional basil leaves, as garnish

Steps:

1.In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 minutes. Stir in 1/2 cup sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 minutes. Then uncover and stir in spinach until just beginning to wilt. 2.Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli. 3.In a medium bowl, stir together ricotta, tomato, basil and oil. 4.In a large bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.