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
  • 10
    lasagna noodles, uncooked
  • 1 1/2 c
    mozzarella cheese, shredded

How to Make Beef-Spinach Lasagna


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

Printable Recipe Card

About Beef-Spinach Lasagna

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

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