Spinach and Beef Lasagna With Ricotta Cheese

Lasagna With Spinach
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Ratings (39)
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
614 Calories
28g Fat
44g Carbs
45g Protein
(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.

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.

The recipe is easily doubled for a large family or hot potluck dish. Or make an extra pan and freeze it for another day! See the tips for how to freeze a pan of lasagna.


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound ground beef (lean, round or chuck)
  • 1/2 cup chopped onion
  • 4 ounces sliced mushrooms  (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 oz) can tomato sauce
  • 1/2 cup water
  • 1 large egg
  • 1 (10 oz) package chopped frozen spinach (thawed and well drained)
  • 1 cup ricotta cheese
  • 8 ounces lasagna noodles (cooked and drained)
  • 4 ounces shredded mozzarella cheese (1 cup)
  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Heat the oven to 350 F.

  2. Grease a 9-by-13-by-2-inch baking pan.

  3. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the ground beef, onion, and mushrooms. Cook until the ground beef has browned and onion is tender, stirring frequently.

  4. Pour off excess fat; add the flour, basil, oregano, 1 teaspoon salt and the black pepper. Stir to blend and continue cooking for about 2 minutes, stirring constantly.

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

  6. In a bowl, beat the egg with the remaining 1/2 teaspoon salt; stir in the well-drained (and squeezed) spinach and ricotta cheese.

  7. Spoon about one-third of the meat mixture into the prepared baking dish. Arrange half of the lasagna noodles over the meat mixture. Top the noodle layer with all of the spinach-ricotta mixture, and then top with another one-third of the meat mixture and all of the mozzarella cheese. Finish with remaining lasagna noodles and remaining meat mixture. Sprinkle the pan of spinach lasagna evenly with Parmesan cheese.

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


  • 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.