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Spinach and Beef Lasagna

Spinach and Beef Lasagna

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
ArmeC

ArmeC

Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
  4. 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.
  5. 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.
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Reviews

Nadine
14

Nadine

11/4/2013

The flavour on this dish is fantastic and flavour wise it should be 5 stars but there are some problems with the recipe itself. It calls for ½ lb. of ground beef I increased it to 1 lb. and still felt that it was skimpy. The recipe calls for ½ cup dry parsley this is way to much I used 1 tbsp. think next time will double this. I have never seen a 45 oz. jar of spaghetti sauce so I used a 28 oz. jar of spaghetti sauce and a 28 oz. jar to tomato sauce the extra worked great as I used 15 oz. of fresh spinach instead of frozen. Now for the instructions. There is no indication on what to do with the onions for I fried them up along with mushroom the beef and spices. Now for the layers as written there is no way that you can use ½ the amount of meat sauce in the layers and still have some for the top. The way it should read is as the following: small amount of sauce on the bottom of the pan, noodles, 1/3 of meat sauce, ½ of the cheese mixture, noodles, 1/3 of meat sauce, remaining cheese mixture, noodles and remaining of the meat mixture. Bake as pre the recipe instructions. I will be making this again.

peterpam112
3

peterpam112

3/2/2014

Not quite sure how to rate this recipe, but the lasagna turned out quite well. I agree with other reviewer: instructions were not clear enough. I just followed the general outline of the recipe, so I used all the ingredients that were called for, but in terms of quantity, I kind of just eyeballed everything and added in the amount as I though appropriate. I also accidentally bought cottage cheese instead of ricotta cheese. It was too late by the time I realized that and so I went ahead and used it. It turned out very well and it got my daughter's approval, so hence, the 4 star rating. In my opinion, a much better recipe than the slow cooker lasagna.

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