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Beef And Spinach Lasagna

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  Lean ground beef 1 Pound
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Spaghetti sauce 32 Ounce (1 Jar)
  Canned diced italian tomatoes 14 1⁄2 Ounce (1 Can)
  Ricotta cheese 15 Ounce (1 Carton, Low Fat / Non Fat)
  Frozen chopped spinach 20 Ounce, defrosted and well drained (2 Packages, 10 Ounce Each)
  Grated low fat parmesan cheese 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Uncooked lasagna noodles 10
  Shredded part skim mozzarella cheese 2 Cup (32 tbs)

Heat oven to 375°.
Over medium-high heat, brown ground beef until no longer pink.
Drain off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and pepper.
Simmer while preparing the cheese mixture.
Combine Ricotta cheese, well drained spinach, Parmesan cheese and egg.
Spread 2 cups of beef sauce over bottom of pan.
Arrange half of the lasagna noodles to cover pan; press noodles into sauce.
Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce.
Arrange remaining noodles in single layer; press lightly into sauce.
Top with remaining beef sauce.
Bake in a 375° oven for 45 minutes or until noodles are tender.
Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil.
Let stand a few minutes.
Cut into 3 x 3-inch squares

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Beef And Spinach Lasagna Recipe