by Taste of Home

Beef And Spinach Lasagna by LorettaMach

  • 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

  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain.
  2. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. In a large bowl, mix together the spinach, ricotta and 1 cup swiss cheese.
  4. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles.
  5. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture.
  6. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese.
  7. Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer.
  8. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
Other Info (pictures, nutrition, etc)
Topic revision: r2 - 2022/07/09, RickMach
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