Spinach and Beef Lasagna

A perfect make-ahead meal, this luscious lasagna recipe assembles easily in 20 minutes and is refrigerated for baking later.

(6)
7 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 5 hr 35 min
  • ingredients 8
  • servings 8
 

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
can (15 oz) Italian-style tomato sauce
1
bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1
container (15 oz) ricotta cheese
1
jar (16 oz) Alfredo pasta sauce
8
uncooked lasagna noodles
1
bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
1
cup shredded mozzarella cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
  • 2 Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce.
  • 3 Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture. Spoon remaining Alfredo sauce over top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight.
  • 4 Heat oven to 350°F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
  • 2 Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce.
  • 3 Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture. Spoon remaining Alfredo sauce over top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight.
  • 4 Heat oven to 350°F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

For a nice change of flavor, you could substitute 1/2 pound of Italian sausage or 1/2 pound of the ground beef.

Drain the spinach in a colander, then squeeze in paper towels to remove as much moisture as possible. If you have leftovers, you can freeze them in individual serving sizes. Wrap each serving in aluminum foil and freeze for up to 2 months.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
595
(
Calories from Fat
315),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
19g,
19%
),
Cholesterol
130mg
130%;
Sodium
780mg
780%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
95%;
Vitamin C
26%;
Calcium
45%;
Iron
22%;
Exchanges:
1 1/2 Starch; 2 Vegetable; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet