Beef and Spinach Lasagna Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.
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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.