Beef & Spinach Lasagna
Best. Lasagna. Ever! This was my first experience with making homemade lasagna and I am happy to say that it worked out awesomely.
INGREDIENTS:
1 lb extra-lean ground beef
1 medium onion, chopped
1 10-oz package of frozen spinach, thawed and squeezed dry
1 15-oz container part-skim ricotta cheese
1 3/4 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded parmesan cheese, divided
2 26-oz jars meatless spaghetti sauce (I recommend Trader Joe's Traditional Marinara, if you have a TJ's by you)
9 no-cook lasagna noodles
Preheat oven to 350 degrees. In a large skillet or saucepan, brown ground beef and onion together until beef is no longer pink. Drain. Stir in both jars of spaghetti sauce, and bring to a boil. Reduce heat, cover and simmer for about 10 minutes.
In a large bowl, combine the spinach, ricotta cheese, 3/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Mix well.
In a 9" by 13" by 2" oven-safe pan, spread about 1 1/2 cups spaghetti sauce mixture in the bottom of the pan. Top with 3 lasagna noodles, an additional 1 1/2 cups sauce, and spread half of the spinach and cheese mixture on top of that. Repeat layers once more, topping with remaining noodles and sauce. Sprinkle remaining 1 cup mozzarella and 1/4 cup parmesan cheese on top.
Cover and bake for 30 minutes. Remove cover, bake for an additional 10-15 minutes or until cheese is melted and bubbly. Let stand for 10 minutes before serving.
Makes 12 servings.
Nutrition Facts: 1 piece equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.
NOTES: I didn't read the directions right when I made this and baked it for 40 minutes uncovered. Yeah, the cheese was totally browned on top but since I like it that way, I wasn't really upset and it still tasted fantastic.
INGREDIENTS:
1 lb extra-lean ground beef
1 medium onion, chopped
1 10-oz package of frozen spinach, thawed and squeezed dry
1 15-oz container part-skim ricotta cheese
1 3/4 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded parmesan cheese, divided
2 26-oz jars meatless spaghetti sauce (I recommend Trader Joe's Traditional Marinara, if you have a TJ's by you)
9 no-cook lasagna noodles
Preheat oven to 350 degrees. In a large skillet or saucepan, brown ground beef and onion together until beef is no longer pink. Drain. Stir in both jars of spaghetti sauce, and bring to a boil. Reduce heat, cover and simmer for about 10 minutes.
In a large bowl, combine the spinach, ricotta cheese, 3/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Mix well.
In a 9" by 13" by 2" oven-safe pan, spread about 1 1/2 cups spaghetti sauce mixture in the bottom of the pan. Top with 3 lasagna noodles, an additional 1 1/2 cups sauce, and spread half of the spinach and cheese mixture on top of that. Repeat layers once more, topping with remaining noodles and sauce. Sprinkle remaining 1 cup mozzarella and 1/4 cup parmesan cheese on top.
Cover and bake for 30 minutes. Remove cover, bake for an additional 10-15 minutes or until cheese is melted and bubbly. Let stand for 10 minutes before serving.
Makes 12 servings.
Nutrition Facts: 1 piece equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.
NOTES: I didn't read the directions right when I made this and baked it for 40 minutes uncovered. Yeah, the cheese was totally browned on top but since I like it that way, I wasn't really upset and it still tasted fantastic.