Lasagne With Spinach
|Lean ground beef||8 Ounce|
|Canned marinara sauce||45 Ounce (3 Cans, 15 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dry basil||1⁄4 Teaspoon|
|Dry oregano||1⁄4 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Ricotta cheese||8 Ounce|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Mozzarella cheese||12 Ounce, sliced|
Crumble beef into a wide frying pan over medium heat; cook, stirring, until browned (5 to 8 minutes).
Spoon off and discard excess fat.
Stir in marinara sauce, water, wine, basil, and oregano.
Bring to a boil; boil gently, uncovered, stirring often, for 5 minutes.
Squeeze as much liquid as possible from spinach.
In a food processor or blender, combine spinach, ricotta cheese, 1/2 cup of the Parmesan cheese, eggs, and nutmeg; whirl until well combined.
Season to taste with salt and pepper.
To assemble casserole, rinse dry lasagne well.
Then spoon about a fifth of the meat sauce into a 9- by 13-inch baking dish.
Cover with a third of the lasagne.
Add another fifth of the meat sauce, half the remaining lasagne, and another fifth of the meat sauce.
Cover with half of the mozzarella slices; spread with spinach mixture and top with remaining mozzarella slices.
Add half the remaining sauce, remaining lasagne, and remaining sauce.
Cover and bake in a 375° oven for 1 hour.
Uncover, sprinkle with remaining 1/4 cup Parmesan cheese, and continue to bake, uncovered, until lasagne is tender when pierced (about 10 more minutes).
Let stand for several minutes before cutting.