Spinach Arugula Lasagna

• 1 1/2 pounds ground beef 95% lean
• 2 teaspoons minced garlic
• 1 1/4 teaspoons salt divided
• 3/4 teaspoon pepper divided
• 4 cups pasta sauce prepared
• 2 cups baby arugula loosely packed fresh, about 1-3/4 ounces
• 2 cups baby spinach loosely packed fresh, about 1-3/4 ounces
• 15 ounces fat free ricotta cheese
• 2 egg whites
• 2 tablespoons fresh basil chopped
• 2 tablespoons fresh oregano chopped
• no boil lasagna noodles 9 uncooked oven-ready, each about 6-3/4 x 3-1/2 inches
• 1 1/2 cups reduced fat shredded mozzarella cheese

1. Preheat oven to 375u0b0F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 3/4 teaspoon salt and 1/2 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, 1/2 ricotta mixture, 1/2 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 375u0b0F 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.

ground beef, garlic, salt, pepper, pasta sauce, baby arugula, baby spinach loosely packed, ricotta cheese, egg whites, fresh basil, oregano, boil lasagna noodles, mozzarella cheese

Taken from www.yummly.com/recipe/Spinach-Arugula-Lasagna-1089447 (may not work)