Beef and Spinach Lasagna
The recipe Beef and Spinach Lasagna can be made in about 1 hour and 20 minutes. For $1.78 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 302 calories, 22g of protein, and 13g of fat per serving. This recipe serves 12. Many people made this recipe, and 863 would say it hit the spot. Head to the store and pick up onion, dried basil, spaghetti sauce, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Similar recipes include Beef, Arugula & Spinach Lasagna, Beef, Spinach and Arugula Lasagna, and healthy beef lasagna with spinach and basil.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 40 minutes
Ingredients:
1 pound lean ground beef (90% lean)
1 teaspoon dried basil
4 garlic cloves, minced
9 no-cook lasagna noodles
1 medium onion, chopped
1 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 cups ricotta cheese
2 jars (24 ounces each) spaghetti sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Equipment:
frying pan
bowl
baking pan
Cooking instruction summary:
Directions 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 13-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 noodles, sauce and mozzarella cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings. Originally published as Beef and Spinach Lasagna in Taste of HomeApril/May 2007, p19 Nutritional Facts 1 piece (prepared with lean ground beef) equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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 13-in. x 9-in. baking dish. Top with three noodles.
3. 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.
4. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
5. Let stand for 10 minutes before cutting.
Nutrition Information:
covered percent of daily need
