Ingredients

• 1 lb lean ground beef, 7% fat
• 4 oz fresh presliced baby portabellas
• ⅓ cup fresh prediced onions
• ⅓ cup fresh prediced bell peppers
• 1 (24-oz) jar onion/garlic pasta sauce
• 1 cup water
• 1 (9-oz) box no-boil lasagna pasta
• 3 cups fresh baby spinach leaves
• 1 ¾ cups shredded Italian-blend cheese

Steps

1. Crumble ground beef into microwave-safe bowl (wash hands). Stir in mushrooms, onions, and peppers, then cover; microwave on HIGH for 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.
2. Spread 2 ½ cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle ¼ cup cheese over spinach. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining 1 cup cheese.
3. Cover and cook 3–4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium; simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve. (Makes 6 servings.)

Ingredients

• 1 bag romaine salad blend (9–10 oz)
• 1 cup grape tomatoes
• ½ cup seasoned croutons
• ¼ cup crumbled Gorgonzola cheese
• ¼ cup ranch bacon salad dressing

Steps

1. Place salad blend, tomatoes, and croutons in salad bowl.
2. Add cheese and dressing; toss and serve.