Spinach and Beef Lasagna With Ricotta Cheese

Spinach and Beef Lasagna With Ricotta Cheese

The Spruce / Christine Ma

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
614 Calories
28g Fat
44g Carbs
45g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 614
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 58%
Cholesterol 251mg 84%
Sodium 1649mg 72%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 16%
Protein 45g
Calcium 448mg 34%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound ground beef (lean, round, or chuck)
  • 1/2 cup onion (chopped)
  • 4 ounces mushrooms (sliced, or more)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried basil (crumbled)
  • 1/4 teaspoon dried oregano (crumbled)
  • 1 1/2 teaspoons salt (divided)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 1/2 cups milk
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup water
  • 1 large egg
  • 1 (10-ounce) package frozen spinach (chopped, thawed, and well-drained)
  • 1 cup ricotta cheese
  • 8 ounces lasagna noodles (cooked and drained)
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup Parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients.

    Spinach and Beef Lasagna With Ricotta Cheese ingredients

    The Spruce / Christine Ma

  2. Heat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan.

    greased baking pan

    The Spruce / Christine Ma

  3. Heat the extra-virgin olive oil in a large skillet over medium heat.

    Heat the extra-virgin olive oil in a large skillet over medium heat

    The Spruce / Christine Ma

  4. Add the ground beef, onion, and mushrooms. Cook until the ground beef has browned and onion is tender, stirring frequently.

    Add the ground beef, onion, and mushrooms to the pan

    The Spruce / Christine Ma

  5. Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon salt, and black pepper.

    add flour, basil, oregano, 1 teaspoon salt, and black pepper to the beef mixture

    The Spruce / Christine Ma

  6. Stir to blend and continue cooking for about 2 minutes, stirring constantly.

    combine the flour and the beef mixture

    The Spruce / Christine Ma

  7. Gradually stir in the milk, tomato sauce, and water. Stirring constantly, bring the mixture to a boil; remove from heat.

    Gradually stir the milk, tomato sauce, and water into the beef mixture

    The Spruce / Christine Ma

  8. In a bowl, beat the egg with the remaining 1/2 teaspoon salt.

    beat the egg with the remaining 1/2 teaspoon salt

    The Spruce / Christine Ma

  9. Stir in the well-drained (and squeezed) spinach and ricotta cheese.

    Stir the well-drained (and squeezed) spinach and ricotta cheese into the egg mixture

    The Spruce / Christine Ma

  10. Spoon about one-third of the meat mixture into the prepared baking dish.

    Spoon about one-third of the meat mixture into the prepared baking dish

    The Spruce / Christine Ma

  11. Arrange half of the lasagna noodles over the meat mixture.

    Arrange half of the lasagna noodles over the meat mixture

    The Spruce / Christine Ma

  12. Top the noodle layer with all of the spinach ricotta mixture.

    Top the noodle layer with all of the spinach ricotta mixture

    The Spruce / Christine Ma

  13. Then top with another one-third of the meat mixture and all of the mozzarella cheese.

    top with another one-third of the meat mixture and all of the mozzarella cheese

    The Spruce / Christine Ma

  14. Finish with remaining lasagna noodles and remaining meat mixture.

    Finish assembling the lasagna with the remaining lasagna noodles and remaining meat mixture

    The Spruce / Christine Ma

  15. Sprinkle the pan of spinach lasagna evenly with Parmesan cheese.

    Sprinkle the pan of spinach lasagna evenly with Parmesan cheese

    The Spruce / Christine Ma

  16. Bake the lasagna in the preheated oven for about 40 to 45 minutes. Let the lasagna stand for about 10 minutes before serving.

    Spinach and Beef Lasagna With Ricotta Cheese

    The Spruce / Christine Ma

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.

Recipe Variation

  • The spinach is an excellent addition to this meat lasagna. Alternatively, you may 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.

How to Freeze and Store

Freezing a pan of lasagna is very simple, and is a great way to have an extra one on hand for later use.

  • To freeze a pan of 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 3 months.
  • To bake, defrost the lasagna in the refrigerator overnight. Bake it for about 45 minutes at 350 F.