Spinach Lasagna
A hearty lasagna recipe featuring layers of ground beef, Italian sausage, two types of cheese, tomato sauce, and spinach, baked until bubbly and golden.
Equipment
- 9×13 inch baking pan
- Large Skillet or Pot
Ingredients
can tomato paste
- 1 lb ground beef
- 4 links Italian sausage mild
- 1 onion chopped
- 6-8 fresh mushrooms sliced
- 1 lb, 13 oz tomato sauce
- 10 oz can tomato paste + 1/2 C cooked rice
- Italian Herb Seasoning to taste
- salt & pepper to taste
- garlic salt and parsley to taste
Noodle & Cheese Layers
- 1 lb box lasagna noodles I use extra wide
- 1 lb carton ricotta cheese
- 16 oz mozzarella cheese sliced
- 10 oz pkg frozen spinach thawed & drained
- 1 egg
- 1/2 C rice cooked
- Parmesan cheese for top layer
Instructions
- Brown the ground beef and Italian sausage. Drain fat.
- Add chopped onion and sliced mushrooms to the meat and continue cooking until tender.
- Add tomato sauce, tomato paste (and optional cooked rice), and seasonings (Italian herb seasoning, salt & pepper, garlic salt and parsley) to the meat mixture. Let the sauce simmer for 1 hour.
- Meanwhile, combine the well-drained spinach, ricotta cheese, and egg in a separate bowl. Set this spinach mixture aside.
- Cook the lasagna noodles and rinse them in cold water.
- Begin building the lasagna in a 9×13 inch pan: Start with a layer of noodles, then add the meat sauce, the spinach-ricotta mixture, and slices of mozzarella cheese.
- Repeat for another layer until you have 3 layers.
- Finish the top with a sprinkling of fresh Parmesan cheese.
- Bake at 350°F for 30–40 minutes.
Notes
The recipe suggests using extra wide lasagna noodles. The note next to the tomato paste indicates adding 1/2 cup of cooked rice.
Nutrition
Calories: 626kcalCarbohydrates: 47gProtein: 33gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 118mgSodium: 1105mgPotassium: 933mgFiber: 4gSugar: 8gVitamin A: 3871IUVitamin C: 13mgCalcium: 346mgIron: 4mg
Tried this recipe?Let us know how it was!