Lunch: Tuscan Lasagna

Recipe by Calvin Harris Spinach and lowfat ricotta make it hearty—and good for you.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Tuscan Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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.