Spinach and Beef Lasagna recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 1 tablespoon extra virgin olive oil ½ onion, chopped ½ pound lean ground beef 2 cloves garlic, minced ½ teaspoon dried oregano ½ teaspoon dried basil 1 (45 ounce) jar spaghetti sauce 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups fat-free ricotta cheese 1 (8 ounce) package shredded part-skim mozzarella cheese ½ cup dried parsley ¼ cup grated Parmesan cheese 1 teaspoon salt ⅛ teaspoon black pepper 10 lasagna noodles, or more as needed ½ cup shredded part-skim mozzarella cheese, or to taste
Nutrition Info
- 322.1 caloriescarbohydrate: 35.3 gcholesterol: 37.6 mgfat: 11.1 gfiber: 4.5 gprotein: 18.9 gsaturatedFat: 4.6 gservingSize: -sodium: 875.5 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Beef Lasagna
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture, simmer until heated through, about 5 minutes.
Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.