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
- 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 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.
- 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, 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|