BEEF AND SPINACH LASAGNA
I used fresh spinach instead of frozen, and instead of jarred spaghetti sauce I used tomato puree and some white sauce mixed. I even skipped the ricotta because I didn't have any, but this was so flavorful I didn't miss it. I also used regular lasagna noodles instead of no-cook. Recipe courtesy of 2008 Taste of Home Annual Recipes.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
- Stir in the spaghetti sauce, garlic, basil, and oregano.
- Bring to a boil and reduce heat. Cover and simmer 10 minutes.
- In a bowl, combine the spinach, ricotta, and a cup of mozzarella until combined.
- Spread 1 1/2 cups meat sauce into a greased 13x9x2 inch baking dish. Top with three noodles.
- Spread 1 1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce, and mozzarella.
- Cover and bake at 375 for 30 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 383.6, Fat 18.5, SaturatedFat 9.7, Cholesterol 70.8, Sodium 1037.8, Carbohydrate 28, Fiber 1.5, Sugar 7.3, Protein 25.6
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