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by Taste of Home
Beef And Spinach Lasagna by
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 jars (24 ounces each) spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese or cottage cheese (drained)
2 cups shredded part-skim mozzarella(swiss) cheese, divided
9 no-cook lasagna noodles
Minced fresh basil, optional
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain.
Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, mix together the spinach, ricotta and 1 cup swiss cheese.
Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles.
Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture.
Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese.
Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer.
Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
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Topic revision: r2 - 2022/07/09,
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