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Beef and Spinach Lasagna

Using no-cook noodles gives you a jump start on assembling this hearty main dish that Carolyn Schmeling of Brookfield, Wisconsin recommends. It cuts nicely after standing a few minutes, revealing flavorful layers.

12 ServingsPrep: 40 min. Bake: 40 min. + standing

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 jars (24 ounces each) spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles

Directions

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil
and oregano. Bring to a boil. Reduce heat; cover and simmer for 10
minutes. In a large bowl, combine the spinach, ricotta and 1 cup
mozzarella cheese.
Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking
dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of
noodles. Top with half of the spinach mixture. Repeat layers. Top
with the remaining noodles, sauce and mozzarella cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15

2 of 2

Beef and Spinach Lasagna (continued)

Directions (continued)

minutes longer or until bubbly. Let stand for 10 minutes before
cutting. Yield: 12 servings.

Nutrition Facts: 1 piece (prepared with lean ground beef) equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.