Best Spinach And Beef Lasagna Recipes

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SPINACH AND BEEF LASAGNA



Spinach and Beef Lasagna image

Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.

Provided by ArmeC

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
½ onion, chopped
½ pound lean ground beef
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
1 (45 ounce) jar spaghetti sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups fat-free ricotta cheese
1 (8 ounce) package shredded part-skim mozzarella cheese
½ cup dried parsley
¼ cup grated Parmesan cheese
1 teaspoon salt
⅛ teaspoon black pepper
10 lasagna noodles, or more as needed
½ cup shredded part-skim mozzarella cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
  • Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
  • Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
  • Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 35.3 g, Cholesterol 37.6 mg, Fat 11.1 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 875.5 mg, Sugar 12.1 g

BEEF, SPINACH AND MUSHROOM LASAGNA



Beef, Spinach and Mushroom Lasagna image

Make and share this Beef, Spinach and Mushroom Lasagna recipe from Food.com.

Provided by petlover

Categories     Meat

Time 1h

Yield 9 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
2 cups cremini mushrooms, diced
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 lb lean ground beef
salt and pepper, to taste
2 (16 ounce) jars marinara sauce
10 ounces frozen chopped spinach, defrosted
16 ounces ricotta cheese
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
9 no-boil lasagna noodles

Steps:

  • Preheat oven to 375°F.
  • Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
  • While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
  • Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
  • Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
  • Allow to cool for about 10 minutes before slicing.

GROUND BEEF AND SPINACH LASAGNA ROLLUPS



Ground Beef and Spinach Lasagna Rollups image

Make and share this Ground Beef and Spinach Lasagna Rollups recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb lean ground beef
1/4 cup chopped onion
1 (14 ounce) jar commercial pasta sauce
1 egg, beaten
3/4 cup ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons dried oregano
1 teaspoon dried basil
1 1/4 cups shredded mozzarella cheese
4 cooked lasagna noodles
1 cup fresh baby spinach leaves, washed and stems removed

Steps:

  • In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well.
  • Add in 1/2 cup pasta sauce; stir to combine.
  • Take skillet off of burner.
  • Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan.
  • In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix.
  • Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle.
  • Beginning with the short side, loosely roll each noodle.
  • Place seam side down in baking dish.
  • Top rollups with remaining pasta sauce.
  • Cover with aluminum foil.
  • Bake at 350° for 30-40 minutes or until bubbly and heated through.
  • Take off foil; sprinkle with remaining cheese.
  • Bake 2-4 more minutes or until cheese is melted.
  • Let rest for 5-10 minutes before serving.

BEEF AND SPINACH LASAGNA ROLL-UPS FOR TWO



Beef and Spinach Lasagna Roll-Ups for Two image

Make and share this Beef and Spinach Lasagna Roll-Ups for Two recipe from Food.com.

Provided by KelBel

Categories     Spinach

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 lb ground beef
3 tablespoons onions, chopped
1 (14 ounce) jar pasta sauce
1 egg white
1/2 cup ricotta cheese
2 tablespoons parmesan cheese, grated
1 teaspoon oregano
3/4 cup mozzarella cheese, shredded
1 cup baby spinach leaves, washed
4 lasagna noodles, cooked

Steps:

  • Heat oven to 350. Cook beef and onion over medium-high heat; drain. Stir in 1/2 cup pasta sauce. Remove from heat.
  • In a small bowl, beat egg white. Add ricotta, parmesan, oregano, and 1/2 cup mozzarella cheese.
  • Spread 3 Tablespoons of pasta sauce in bottom of an 8 inch square pan.
  • Spread 1/4 of ricotta on one noodle. Add 1/4 cup spinach leaves, 1/4 of beef. Starting at one short end, roll up loosely.
  • Place seam side down in baking dish. Repeat with remaining 3 noodles. Top with remaining sauce. Cover with foil.
  • Bake 30 minutes. Remove foil and add remaining mozzarella cheese. Bake 5 more minutes.

Nutrition Facts : Calories 711.4, Fat 32.8, SaturatedFat 15.6, Cholesterol 107.5, Sodium 1425.5, Carbohydrate 61.7, Fiber 2.9, Sugar 19.9, Protein 40.9

BEEF AND SPINACH LASAGNA



Beef and Spinach Lasagna image

Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

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 shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Minced fresh basil, optional

Steps:

  • 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 13x9-in. baking dish. Top with 3 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 until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.

BEEF AND SPINACH LASAGNA



Beef and Spinach Lasagna image

I used fresh spinach instead of frozen, and instead of jarred spaghetti sauce I used tomato puree and some white sauce mixed. I even skipped the ricotta because I didn't have any, but this was so flavorful I didn't miss it. I also used regular lasagna noodles instead of no-cook. Recipe courtesy of 2008 Taste of Home Annual Recipes.

Provided by AmyZoe

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 medium onion, chopped
52 ounces meatless spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
10 ounces frozen chopped spinach
2 cups ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
  • Stir in the spaghetti sauce, garlic, basil, and oregano.
  • Bring to a boil and reduce heat. Cover and simmer 10 minutes.
  • In a bowl, combine the spinach, ricotta, and a cup of mozzarella until combined.
  • Spread 1 1/2 cups meat sauce into a greased 13x9x2 inch 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 remaining noodles, sauce, and mozzarella.
  • Cover and bake at 375 for 30 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 383.6, Fat 18.5, SaturatedFat 9.7, Cholesterol 70.8, Sodium 1037.8, Carbohydrate 28, Fiber 1.5, Sugar 7.3, Protein 25.6

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