This Month's Theme: One Dish Meals  

Oven-ready noodles and prepared pasta sauce make this taste-tempting lasagna a breeze to prepare.

Special thanks to the Texas Beef Council for sharing its delicious beef recipe and supporting the
GO TEXAN Recipe of the Month.  

Beef, Arugula and Spinach Lasagna
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.

Total preparation and cooking time: 1-1/4 hours
Makes 6 to 8 servings

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

Heat oven to 375°F.  Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pasta sauce. Set aside. 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. 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. Cover with aluminum foil. Bake in 375°F 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.

Help us celebrate the restaurant owners and chefs who care about serving local ingredients and who pride themselves in Texas quality. On Oct. 1, participating GO TEXAN Restaurant Program members will show their dedication to bringing Texas to the table during the first-ever GO TEXAN Restaurant Round-Up. On that day - the first day of Texas Wine Month  - participating establishments will offer a special Texas dining experience. Many have pledged to donate a portion of the day's proceeds to a local food bank. To find a participating restaurant or for more information, go to www.gotexan.org/restaurantroundup/.

Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at mailto:bestbites@tda.state.tx.us?subject=Recipe of the Month and share the tastes of Texas. You never know, your recipe may be featured next month!

Hungry for more GO TEXAN news? Visit www.gotexan.org to find GO TEXAN members, tips, recipes and updated information about our other exciting marketing programs.
GO TEXAN and create the recipe for success.