Beef and Spinach Lasagna
Beef
Source: Taste of Home
Ingredients
- Medium Onion1
- 24 oz. Jars Spaghetti Sauce2
- Minced Garlic Cloves4
- Dried Basil1 t
- Dried Oregano1 t
- Frozen Chopped Spinach, Thawed and Squeezed Dry1 10oz. package
- Ricotta Cheese2 cups
- Shredded Part-skim Mozzarella Cheese, Divided2 cups
- No-cook Lasagna Noodles9
Instructions
1. 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.
2. Spread 1-1/2 cups meat sauce into a greased 12-in. x 9-in. 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 the remaining noodels, sauce and mozzarella cheese.
3. Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Yields 12 servings.
Note: Add mozzarella cheese to each layer. Add fresh parmesan cheese to spinach mixture to each layer. Tim suggests more ricotta cheese.