beef-spinach lasagna
(1 rating)
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I like this recipe because you don't have to precook the noodles and because I always get rave reviews when I make it.
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(1 rating)
yield
12 serving(s)
prep time
40 Min
cook time
1 Hr
Ingredients For beef-spinach lasagna
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1 lbground beef
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1/4 tspsalt
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1 jar26-30 oz spaghetti sauce
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1 can14.5 oz italian style diced tomatoes, undrained
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1/4 tspground red pepper
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1 pkg15 oz ricotta cheese
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1 pkg10-oz frozen, chopped spinach, defrosted and well drained
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1/4 cparmesan cheese, grated
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1 lgegg, beaten
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10lasagna noodles, uncooked
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1 1/2 cmozzarella cheese, shredded
How To Make beef-spinach lasagna
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1Preheat oven to 375 degrees. Brown ground been in large skillet over medium heat until no longer pink, 8-10 minutes. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
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2Combine ricotta, spinach, parmesan and egg. Spread 2 cups beef sauce over bottom of 9x13 baking dish. Arrange 4 uncooked noodles lengthwise in single layer. Place fifth noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella and top with 1-1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
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3Bake until noodles are tender about 45 minutes. Sprinkle remaining mozzarella on top; tent lightly with foil. Let stand 15 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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