Quick-Fix Lasagna

Green Giant® spinach and ground beef provides a simple addition to this hearty lasagna casserole. Perfect if you love Italian cuisine.

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 12
 

Ingredients

1
lb lean (at least 80%) ground beef
1
jar (28 oz) chunky tomato pasta sauce
3/4
cup water
1
box (9 oz) Green Giant® frozen spinach
2
eggs
1
container (24 oz) cottage cheese
1/2
cup grated Parmesan cheese
1
tablespoon parsley flakes
8
uncooked lasagna noodles
2
cups shredded mozzarella cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
  • 2 Reduce heat to low. Stir in pasta sauce and water. Cook until thoroughly heated.
  • 3 Meanwhile, cook spinach as directed on box; squeeze to drain well. In large bowl, beat eggs. Add cottage cheese, Parmesan cheese and parsley flakes; mix well.
  • 4 Heat oven to 350°F. Spoon 1 cup beef sauce into baking dish. Arrange 4 lasagna noodles over sauce, breaking to fit if necessary. Spoon half of remaining sauce over noodles. Top with all of spinach. Evenly spoon half of cottage cheese mixture over spinach. Top with 1 1/2 cups of the mozzarella cheese. Repeat layers of noodles, beef sauce and cottage cheese mixture. Cover tightly with foil.
  • 5 Bake 1 hour 5 minutes to 1 hour 15 minutes or until hot, bubbly and lasagna noodles are tender. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
  • 2 Reduce heat to low. Stir in pasta sauce and water. Cook until thoroughly heated.
  • 3 Meanwhile, cook spinach as directed on box; squeeze to drain well. In large bowl, beat eggs. Add cottage cheese, Parmesan cheese and parsley flakes; mix well.
  • 4 Heat oven to 350°F. Spoon 1 cup beef sauce into baking dish. Arrange 4 lasagna noodles over sauce, breaking to fit if necessary. Spoon half of remaining sauce over noodles. Top with all of spinach. Evenly spoon half of cottage cheese mixture over spinach. Top with 1 1/2 cups of the mozzarella cheese. Repeat layers of noodles, beef sauce and cottage cheese mixture. Cover tightly with foil.
  • 5 Bake 1 hour 5 minutes to 1 hour 15 minutes or until hot, bubbly and lasagna noodles are tender. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

EXPERT TIPS

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Expert Tips

No need to boil the lasagna noodles before layering the casserole. The extra liquid in the recipe provides moisture for the noodles.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
760mg
760%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.