Beef And Spinach Lasagna Recipes

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BEEF AND SPINACH LASAGNA

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



Beef and Spinach Lasagna image

Steps:

  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef 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, mix together 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 1 cup mozzarella cheese., Cover and bake 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.

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

SPINACH & GROUND BEEF LASAGNA

Simple recipe I created based on inspiration from other pasta recipes I've tried. It's a huge hit with my family and even with kids!

Provided by JavaJava

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8



Spinach & Ground Beef Lasagna image

Steps:

  • Brown ground beef in pan over medium-high heat. Add tomato sauce (reserving a tablespoon) and oregano. Simmer until heated through. Remove from heat.
  • In a bowl, mix spinach, ricotta cheese and 1/8 cup Parmesan cheese together. Set aside.
  • Fresh lasagna noodles are preferred, but you can use oven-ready noodles too. In a 9x13 pan, spray lightly with vegetable oil. Add the remaining tomato sauce (mixed with a little water) to the 9x13 pan.
  • Start the first layer of lasagna noodles, topped by a sprinkling of mozzarella cheese. Follow with the meat mixture, then lasagna noodles. Another sprinkling of mozzarella cheese, topped by the spinach mixture and lasagna noodles. Finish the top layer with the remaining cheeses.
  • Bake covered at 375 F for 45 minutes, then uncover and broil until golden on top (about 10 to 15 minutes).
  • Let stand for 5 minutes before cutting and serving. Enjoy!

Nutrition Facts : Calories 642.1, Fat 33.4, SaturatedFat 17, Cholesterol 126.8, Sodium 1143.5, Carbohydrate 35.4, Fiber 2.6, Sugar 9.9, Protein 49.1

6 lasagna noodles, cooked (or oven-ready)
1 lb ground beef
1 (19 ounce) pasta sauce
1 teaspoon oregano
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese
1/4 cup fresh parmesan cheese, grated
2 cups part-skim mozzarella cheese, grated

SPINACH AND BEEF LASAGNA

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



Spinach and Beef Lasagna image

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

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

BEEF AND SPINACH LASAGNA

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



Beef and Spinach Lasagna image

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

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

BETTER BEEF LASAGNA

Provided by Ellie Krieger

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13



Better Beef Lasagna image

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
  • Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
  • Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
  • In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
  • Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
  • Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Folate, Copper, Magnesium

12 ounces whole-wheat lasagna noodles (15 noodles)
8 ounces lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
8 ounces portobello mushrooms, diced (about 3 large mushroom caps)
4 cups good quality store-bought marinara sauce
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

GROUND BEEF SPINACH ALFREDO LASAGNA

With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. -Deborah Bruno, Mira Loma, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 12



Ground Beef Spinach Alfredo Lasagna image

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.

Nutrition Facts : Calories 757 calories, Fat 40g fat (23g saturated fat), Cholesterol 143mg cholesterol, Sodium 1362mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 55g protein.

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1 package (8 ounces) no-cook lasagna noodles
8 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce

BEEF, SPINACH AND MUSHROOM LASAGNA

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



Beef, Spinach and Mushroom Lasagna image

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.

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

BEEF AND SPINACH LASAGNA ROLL-UPS FOR TWO

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



Beef and Spinach Lasagna Roll-Ups for Two image

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

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

GROUND BEEF AND SPINACH LASAGNA ROLLUPS

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



Ground Beef and Spinach Lasagna Rollups image

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.

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

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From foodnewsnews.com


SPINACH AND BEEF LASAGNA — MY DIARY OF US
Salt and Pepper. Other -. Lasagna Noodles (about 3/4 of the box) 2 Boxes of Frozen Spinach or Fresh Spinach. 8 Slices Mozzarella Cheese. Directions: Make the sauce by browning the beef and the sausage in a large skillet over medium high heat, seasoning with salt and pepper until browned and cooked through. Add in onions, carrots, and garlic at ...
From mydiaryofus.com


SPINACH LASAGNA WITH GROUND BEEF - LANICOOKS.COM
2 tbsp. of olive oil; 1 medium onion, diced or a few shallots; 5 cloves garlic, pressed or minced or ½ tsp garlic powder; 1 lb. ground beef; ½ cup of chopped celery
From lanicooks.com


BEEF SPINACH RICOTTA LASAGNA RECIPES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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