When you have a craving for some cheesy, home-cooked lasagna, look no further. Our Beef and Spinach lasagna is oh so tasty. Especially on a cold winter night by the fireplace! We always opt for Trader Joe’s no-boil lasagna noodles because it is so much easier than going through the process of cooking the noodles. No fuss!
First, we saute 1/2 of a minced white onion and 1 clove chopped garlic in a tablespoon of olive oil. When the onions are nice and tender, we add in our pound of organic ground beef. Now, we use the 85% lean 15% fat ratio, but you can really choose whatever you prefer. We cook the beef until brown and drain the remaining fat. Then, we add in 2 cups of our homemade marinara sauce and turn off the heat.
For our delicious cheese mixture, in a large mixing bowl we add our 15 oz. ricotta cheese, a cup of roughly chopped fresh spinach, 1/4 cup of roughly chopped fresh basil, 4 oz. of diced part-skim motz cheese, 1 large egg, 1 tbs. of nutmeg and some salt and pepper. We mix this all together until combined and resist the urge to spoon it into our mouths.
Preheat the oven to 375!
Next, the lasagna building! We put 1/2 cup of meatless sauce down on the bottom of a 9 x 13 baking dish. We then add one layer of lasagna noodles, which happens to be 4 noodles. Then, we evenly distribute the ricotta mixture and add a layer of meat sauce. We repeat this process twice, and add on a top layer of noodles. Then, we add 1/2 cup of meatless sauce to the top, and grate some parmesan cheese (about 1/3 cup).
We cover the lasagna with loose foil and place in the oven to bake for 45 minutes. We remove the foil and bake for another 15 minutes. The key to a cheesy rather than watery lasagna is to let it sit for at least 25 minutes after you take it out of the oven. If you can do it, let it sit for 45 minutes!
Cut, ooh and ahh, and enjoy. 🙂
Lasagna Spinach Bolognese
PREP TIME: 20 minutes
COOK TIME: 1.5 hours
3 cups marinara sauce
12 no-boil lasagna noodles
1 clove garlic
1 lb. ground beef, 85% lean, 15% fat
1/2 white onion
1 tbs. olive oil
Salt, pepper and 1 tbs. nutmeg
15 oz. ricotta cheese
2 oz. diced mozzarella cheese
1/3 cup grated parmesan cheese
1/2 cup roughly copped basil, half for garnish
Saute 1/2 minced white onion and 1 clove chopped garlic with 1 tbs. olive oil until tender.
Add 16 oz. organic ground beef, 85% lean, 15% fat. Cook beef until brown, drain fat.
Add two cups of sauce and stir, turn off heat.
In a mixing bowl, mix together 15 oz. of ricotta cheese, a cup of roughly chopped fresh spinach, 1/4 cup of roughly chopped basil, 4 oz. of diced part-skim mozzarella cheese, 1 large egg, 1 tbs. nutmeg and a dash of salt and pepper.
Spread 1/2 cup of meatless sauce on the bottom of a 9 x 13 baking dish. Add one layer (4 pieces) of no-boil lasagna noodles and place on top a thin layer of ricotta mixture.
Add layer of meat sauce.
Repeat this one time and add one more layer of noodles on top.
Top the noodles with 1/2 cup of meatless sauce and grate 1/3 cup parmesan cheese on top.
Cover with foil loosely, and bake at 375 for 45 minutes.
Uncover and bake for 15 minutes more. Let rest for at least 25 minutes, cut and serve!