spinach and beef lasagna

ingredients

• servings: 12
• 1 tablespoon extra virgin olive oil
• 1/2 onion, chopped
• 1/2 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (45 ounce) jar spaghetti sauce
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups fat-free ricotta cheese
• 1 (8 ounce) package shredded part-skim mozzarella cheese
• 1/2 cup dried parsley
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 10 lasagna noodles, or more as needed
• 1/2 cup shredded part-skim mozzarella cheese, or to taste (optional)

recipe

preparation time: 20 mins cook time: 1 hr 20 mins

ready time: 1 hr 50 mins


• 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.