Beefed-Up Lasagna & Rice

Ingredients

• 3 cups (750 mL)	Chopped tomatoes (about 3 medium tomatoes)
  2 tsp (10 mL)	Olive oil
  12 oz (340 g)	Extra-lean ground beef
  1	Stalk celery, chopped
  1	Carrot, chopped
  1/2	Onion, chopped
  2	Cloves garlic, minced
  1/2 tsp (2 mL)	Dried oregano
  1/4 cup (60 mL)	Tomato paste
  1 cup (250 mL)	UNCLE BEN’S® Natural Select® Parmesan and Butter
  1 cup (250 mL)	Ricotta
  4 tsp (20 mL)	Extra-virgin olive oil
  4 tsp (20 mL)	Rice wine vinegar
  1 tsp (5 mL)	Honey
  Pinch	Salt
  4 cups (1 L)	Mixed greens
  1/2 cup (125 mL)	Sliced red pepper
  1/2 cup (125 mL)	Corn

Directions

• Add tomatoes to blender; purée until smooth and set aside. In large skillet, heat oil over medium heat; crumble in ground beef. Cook for 5 to 7 minutes or until browned.
• Add celery, carrot, onion, garlic and oregano; cook, stirring, for 5 minutes or until vegetables start to soften.
• Add tomato paste; cook for 1 minute. Stir in puréed tomatoes; bring to boil and reduce to simmer. Simmer for 18 to 20 minutes or until thickened.
• Meanwhile, cook rice according to package directions. Preheat oven to 400˚F (200˚C).
• Add one-third of the meat sauce to 8-inch (2 L) square glass baking dish; evenly layer half of the rice over top, pressing down with back of spoon.
• Layer half of the remaining meat sauce over top and crumble half of the ricotta on top. Sprinkle in remaining rice, pressing down with back of spoon.
• Layer remaining meat sauce over top; sprinkle with remaining ricotta. Cover with foil; bake for 10 minutes. Remove foil; bake, uncovered, for 15 to 20 minutes or until heated through. Let stand for 10 minutes before slicing. Serve with salad.
• In large bowl, stir together extra-virgin olive oil, vinegar, honey and salt; add greens, red pepper and corn. Toss until well coated.

Tips

For a lighter lasagna use ground veal or turkey