Deconstructed Lasagna

The ultimate Italian comfort food need not be assembled à la Nonna. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick midweek dinner.
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Serves: 6
Hands-on time: 40 minutes
Total time: 40 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. n 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.

Nutrients per 1 1/2 cup-serving: Calories: 420, Total Fat: 8 g, Sat. Fat: 3 g, Carbs: 57 g, Fiber: 9 g, Sugars: 7 g, Protein: 33 g, Sodium: 190 mg, Cholesterol: 50 mg