Lasagna is the ultimate comfort food in my opinion (other than a hearty bowl of soup!)
A super easy and mega delish recipe for a hearty spinach beef lasagna with tomato basil sauce awaits your kitchen! Omit the beef for a vegetarian version and satisfy everyone’s needs.
You’ll love this one!
Make sure your baking dish is DEEP! This is intense!!
Spinach Beef Lasagna
Spinach Beef Lasagna
24 oz. tomato basil pasta sauce (Classico or Muir Glen are my favorites)
1 lb. ground grass-fed beef
1 tsp. extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
12 oz. frozen spinach, thawed
salt and pepper
16 oz. ricotta cheese
1 large egg
1 pkg. oven ready lasagna noodle sheets
12 oz. grated Italian blend cheese
12 oz. grated Parmesan cheese
Preheat the oven to 425 degrees.
Thoroughly cook ground beef over medium heat, breaking apart with the back of a wooden spoon. Add all but 1 oz. of the tomato basil sauce to the meat mixture. Set aside.
In a separate pot, heat olive oil and add onion for a light sauté. Once the onion begins to “transluce,” add garlic, spinach, and salt and pepper. Remove from heat and stir in the ricotta and egg until very well combined.. Add cooked meat back into the mixture, and thoroughly combine.
Begin layering.
Begin with the reserved 1 oz. of tomato basil sauce on the bottom of a DEEP square baking dish. Top with a layer of lasagna noodles. Next, layer half of the meat mixture atop. Next, layer the grated Italian blend cheese. Layer with another layer of lasagna noodles and top that with the spinach ricotta mix. Now, one last layer of noodles and top that with the last of the meat mixture and then the grated Parmesan.
Bake, uncovered, for about 30 minutes, until the cheese is bubbly and just beginning to brown.
Cool thoroughly before serving and slicing. Just like soup, I like to chill overnight to allow all the flavors to meld and the slice and reheat to serve the next day!
Don’t forget the fresh bread!
