Need a quick and easy meal sure to please everyone? Lasagna is a sure crowd pleaser and it fairly easy to make. Here’s a recipe for a Beef Lasagna with Spinach that I made the other night. Fresh beef, mushrooms and onions add to the flavor and the spinach really tops it off.
1 Tablespoon olive oil
1 1/2 pound lean ground beef
1/4 teaspoon salt
1 medium yellow onion, diced
2 cloves of garlic, minced
1/2 lb fresh mushrooms, sliced (can substitute a small can of mushrooms)
1 (26 to 30-ounce) jar prepared spaghetti sauce (or make your own)
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian Seasoning
1 (15-ounce) carton part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1/4 cup freshly grated Parmesan cheese
10 no cook-style lasagna noodles
1 1/2 cups shredded italian cheese blend
Heat oven to 375 degrees. In large nonstick skillet, add olive oil and brown ground beef, onion and garlic over medium heat 8 to 10 minutes or until no longer pink. Place in a collendar to drain off any excess beef. Season beef with italian seasonings; stir in 1/2 of the spaghetti sauce, mushrooms and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach and Parmesan cheese.
Layer the top of the beef with another set of lasagna noodles. Then spread the entire ricotta cheese mixture over noodles.
Layer another set of lasagna noodles then top it with the prepared sauce. Pour the remaining beef mix on top of the sauce. Then top with 3/4 of the Italian Cheese blend. Bake, loosely covered in foil, for 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top, the broil on high until cheese melts. Let stand 15 minutes; cut into 12 (3×3-inch) squares.
I served it with a Cesar salad and garlic bread
For more beef recipes, visit my Pinboard
Follow Lori’s Culinary’s board Beef Recipes on Pinterest.