The whole family will enjoy this spinach and ground beef lasagna. It's a colorful and nutrient-packed dish, not to mention the fact that it's a good way to get the kids to eat their spinach. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach are topped with a unique creamy tomato sauce, along with Parmesan and mozzarella cheeses.
Serve with homemade crusty bread and a green salad to round out the meal.
Ingredients
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1 1/2 tablespoons extra-virgin olive oil
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1 pound ground beef, lean, round, or chuck
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1/2 cup chopped onion
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4 ounces mushrooms, sliced
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1/4 cup all-purpose flour
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1/2 teaspoon dried basil
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1/4 teaspoon dried oregano
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1 1/2 teaspoons kosher salt, divided
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1/4 teaspoon freshly ground black pepper, or to taste
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1 1/2 cups milk
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1 (8-ounce) can tomato sauce
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1/2 cup water
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1 large egg
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1 (10-ounce) package frozen spinach, chopped, thawed, and well drained
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1 cup ricotta cheese
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8 ounces lasagna noodles, cooked and drained, divided
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4 ounces shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
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Heat extra-virgin olive oil in a large skillet over medium heat.
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Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
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Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
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Stir to blend and continue cooking for about 2 minutes, stirring constantly.
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Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
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In a bowl, beat egg with remaining 1/2 teaspoon salt.
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Stir in well-drained (and squeezed) spinach and ricotta cheese.
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Spoon about one-third of the meat mixture into prepared baking dish.
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Arrange half of the lasagna noodles over the meat mixture.
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Top the noodle layer with the entire spinach-ricotta mixture.
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Then top with another one-third of the meat mixture and all of the mozzarella cheese.
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Finish with remaining lasagna noodles and remaining meat mixture.
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Sprinkle lasagna evenly with Parmesan cheese.
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Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.
Recipe Variation
The spinach is an excellent addition to this meat lasagna. Alternatively, you can make the lasagna with about 1 1/2 to 2 cups of cooked and well-drained kale or Swiss chard. Or substitute chopped, lightly steamed broccoli for the chopped spinach.
Tips
- The recipe is easily doubled for a large family or hot potluck dish. Or make an extra pan and freeze it for another day.
- Add more mozzarella cheese on top if you'd like.
How to Freeze and Store
Freezing a pan of lasagna is very simple and a great way to have an extra one on hand for later use.
- To freeze lasagna, assemble the ingredients in a regular or disposable baking pan following the recipe instructions.
- Cover the pan with (unbaked) lasagna tightly with foil.
- Freeze the lasagna for up to three months.
- To bake, defrost the lasagna in the refrigerator overnight. Bake it for about 45 minutes at 350 F.
Nutrition Facts (per serving) | |
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497 | Calories |
24g | Fat |
30g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 497 |
% Daily Value* | |
Total Fat 24g | 30% |
Saturated Fat 10g | 50% |
Cholesterol 132mg | 44% |
Sodium 907mg | 39% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 41g | |
Vitamin C 6mg | 29% |
Calcium 464mg | 36% |
Iron 5mg | 29% |
Potassium 897mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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