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Beef and Spinach Lasagna

 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


  • 1 pound lean ground turkey or beef (90% lean)
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
Nutritional 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.