Beef-Spinach Lasagna

Beef-spinach Lasagna Recipe

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Melody Flynn


I like this recipe because you don't have to precook the noodles and because I always get rave reviews when I make it.

★★★★★ 1 vote
40 Min
1 Hr


1 lb
ground beef
1/4 tsp
1 jar(s)
26-30 oz spaghetti sauce
1 can(s)
14.5 oz italian style diced tomatoes, undrained
1/4 tsp
ground red pepper
1 pkg
15 oz ricotta cheese
1 pkg
10-oz frozen, chopped spinach, defrosted and well drained
1/4 c
parmesan cheese, grated
1 large
egg, beaten
lasagna noodles, uncooked
1 1/2 c
mozzarella cheese, shredded

How to Make Beef-Spinach Lasagna


  • 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.
  • 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.
  • 3Bake until noodles are tender about 45 minutes. Sprinkle remaining mozzarella on top; tent lightly with foil. Let stand 15 minutes before serving.

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About Beef-Spinach Lasagna

Course/Dish: Beef
Regional Style: Italian
Hashtags: #lasagna, #spinich