Spinach and Beef Lasagna

  7 reviews


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


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved