INGREDIENTS

• 1/2 cup of chopped onion
• 1-2 tbsp of olive oil or butter
• 3 1/2 cups of chopped fresh spinach
• 1/2 cup of minced cabbage
• 1 tbsp of dry white wine
• 1/3 cup of light ricotta cheese
• 1 tbsp of minced fresh parsley
• Pepper to taste
• 8 cooked jumbo macaroni shells (cooked without salt or fat)
• Vegetable cooking spray
• 1/2 can of low-sodium chicken broth undiluted
• 1/8 tsp of salt
• 1/8 tsp of nutmeg
• 1/2 can of tomato paste no-salt-added

DIRECTIONS

1. Heat the olive oil in an  deep skillet over medium heat.
2. Add the onion, celery, carrots, garlic, ground beef and Italian seasoning, cook 6-8 minutes.
3. Drain any grease from the skillet.
4. Pour the red wine into the skillet and simmer on high for 4 minutes.
5. Add the tomato paste.
6. Layer the broken lasagna noodles on top.
7. Pour the diced tomatoes and beef broth over the noodles.
8. Cover the skillet, reduce the heat to low and simmer for 15 minutes.
9. Remove the lid and top with the ricotta and mozzarella cheeses.
10. Re-cover and allow the cheese to melt for 3-4 minutes.