|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||16%|
|*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.|
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.
- 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)
Gather the ingredients.
Heat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan.
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.
Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon salt, and black pepper.
Stir to blend and continue cooking for about 2 minutes, stirring constantly.
Gradually stir in the milk, tomato sauce, and water. Stirring constantly, bring the mixture to a boil; remove from heat.
In a bowl, beat the egg with the remaining 1/2 teaspoon salt.
Stir in the well-drained (and squeezed) spinach and ricotta cheese.
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.
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.
Bake the lasagna in the preheated oven for about 40 to 45 minutes. Let the lasagna stand for about 10 minutes before serving.
- 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 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.