Spinach Ground Beef Lasagna Recipes

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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:

  • 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.

BETTER BEEF LASAGNA



Better Beef Lasagna image

Provided by Ellie Krieger

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13

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)

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

SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE



Spinach and Beef Lasagna With Ricotta Cheese image

This lasagna is made with a combination of spinach and ground beef. It's layered with three kinds of cheese and a creamy, béchamel-style tomato sauce.

Provided by Diana Rattray

Categories     Entree     Pasta

Time 1h25m

Yield 6

Number Of Ingredients 18

1 1/2 tablespoons extra-virgin olive oil
1 pound ground beef (lean, round, or chuck)
1/2 cup chopped onion
4 ounces mushrooms, sliced
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 cups milk
1 (8-ounce) can tomato sauce
1/2 cup water
1 large egg
1 (10-ounce) package frozen spinach, chopped, thawed, and well-drained
1 cup ricotta cheese
8 ounces lasagna noodles, cooked and drained
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
  • Heat extra-virgin olive oil in a large skillet over medium heat.
  • Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
  • Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
  • Stir to blend and continue cooking for about 2 minutes, stirring constantly.
  • Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
  • In a bowl, beat egg with remaining 1/2 teaspoon salt.
  • Stir in well-drained (and squeezed) spinach and ricotta cheese.
  • Spoon about one-third of the meat mixture into prepared baking dish.
  • Arrange half of the lasagna noodles over the meat mixture.
  • Top the noodle layer with the entire spinach-ricotta mixture.
  • Then top with another one-third of the meat mixture and all of the mozzarella cheese.
  • Finish with remaining lasagna noodles and remaining meat mixture.
  • Sprinkle lasagna evenly with Parmesan cheese.
  • Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

Nutrition Facts : Calories 497 kcal, Carbohydrate 30 g, Cholesterol 132 mg, Fiber 4 g, Protein 41 g, SaturatedFat 10 g, Sodium 907 mg, Sugar 7 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g

CLASSIC AND SIMPLE MEAT LASAGNA



Classic and Simple Meat Lasagna image

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

12 whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2 eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  • Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  • In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  • Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g

GROUND BEEF SPINACH ALFREDO LASAGNA



Ground Beef Spinach Alfredo Lasagna image

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

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

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.

SPINACH & GROUND BEEF LASAGNA



Spinach & Ground Beef Lasagna image

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

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

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

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

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.

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From beefitswhatsfordinner.com


THE BEST EVER LASAGNA WITH GROUND BEEF, RED PEPPER, FRESH …
2016-12-26 1.5 lbs ground beef (you can use faux-beef too) 1 onion; 4-6 cloves garlic, finely chopped; 1 large red bell pepper, diced; A couple sprigs fresh basil; 1 bag fresh spinach, finely chopped; 1 small can tomato paste; 1 can diced tomatoes; 1 1/2-2 large can spaghetti marinera sauce (I like mine with a little spice). You want to choose a thicker ...
From waitingonmartha.com


SPINACH AND BEEF LASAGNA | RECIPESTY
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, …
From recipesty.com


DELICIOUS SPINACH AND BEEF LASAGNA RECIPE - DANDELION WOMEN
2016-11-14 1 Box Barilla Oven Ready Lasagna. 2 jars of your favorite marinara sauce. 2 tablespoons of olive oil. 1 pound ground beef. salt and pepper. 4 cups shredded mozzarella. 3 cups cottage cheese. 1 tablespoon fresh basil – chopped. 1/2 medium size yellow onion. 1 tablespoon Italian Herbs. 3 to 4 cups chopped fresh spinach. 2 large eggs Directions
From dandelionwomen.com


SPINACH & BEEF NO BOIL LASAGNA - NO PLATE LIKE HOME
2018-01-28 Meat Sauce. In a large sauce pan on med/high heat, add oil, onions and garlic. Stir and let cook for about 3 min. Add ground beef. Mash (with a potato masher or fork) the beef and break it into small pieces. Continue to cook until browned. About 10 min. Add tomato sauce cans, parsley and stir until well combined.
From noplatelikehome.com


SPINACH LASAGNA WITH GROUND BEEF - LANICOOKS.COM
Cook the garlic, onion and ground beef over medium heat until well browned. Stir in the chopped celery and mushrooms, tomato sauce, tomato paste, brown sugar, oregano, basil and the salt and pepper. Simmer for the next 20 to 30 minutes, stirring occasionally.
From lanicooks.com


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