Best Spinach And Beef Lasagna Recipes

SPINACH AND BEEF LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
• Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
• Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
• Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.

BEEF, SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 375°F.
• Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
• While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
• Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
• Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
• Allow to cool for about 10 minutes before slicing.

GROUND BEEF AND SPINACH LASAGNA ROLLUPS

Steps:

• In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well.
• Add in 1/2 cup pasta sauce; stir to combine.
• Take skillet off of burner.
• Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan.
• In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix.
• Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle.
• Beginning with the short side, loosely roll each noodle.
• Place seam side down in baking dish.
• Top rollups with remaining pasta sauce.
• Cover with aluminum foil.
• Bake at 350° for 30-40 minutes or until bubbly and heated through.
• Take off foil; sprinkle with remaining cheese.
• Bake 2-4 more minutes or until cheese is melted.
• Let rest for 5-10 minutes before serving.

BEEF AND SPINACH LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and mozzarella cheese., Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

BEEF AND SPINACH LASAGNA ROLL-UPS FOR TWO

Steps:

• Heat oven to 350. Cook beef and onion over medium-high heat; drain. Stir in 1/2 cup pasta sauce. Remove from heat.
• In a small bowl, beat egg white. Add ricotta, parmesan, oregano, and 1/2 cup mozzarella cheese.
• Spread 3 Tablespoons of pasta sauce in bottom of an 8 inch square pan.
• Spread 1/4 of ricotta on one noodle. Add 1/4 cup spinach leaves, 1/4 of beef. Starting at one short end, roll up loosely.
• Place seam side down in baking dish. Repeat with remaining 3 noodles. Top with remaining sauce. Cover with foil.
• Bake 30 minutes. Remove foil and add remaining mozzarella cheese. Bake 5 more minutes.

BEEF AND SPINACH LASAGNA

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.