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Lasagne With Spinach

Italian.Chef's picture
Ingredients
  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)
  Eggs 2
  Ground nutmeg 1⁄8 Teaspoon
  Lasagna 8 Ounce
  Mozzarella cheese 12 Ounce, sliced
  Salt To Taste
  Pepper To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Spinach

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