Spinach and Beef Lasagna

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Spinach and Beef Lasagna
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 20 min
  • Total 5 hr 35 min
  • Ingredients 8
  • Servings 8
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Upgrade your baked pasta game with this hearty spinach-and-beef-filled recipe. A perfect make-ahead meal, this luscious lasagna assembles easily in just 20 minutes and can be refrigerated for baking later tonight or tomorrow.
Updated Feb 19, 2020


  • 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)


  • 1
    Spray 13x9-inch (3-quart) 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.

Tips from the Pillsbury Kitchens

  • tip 1
    For added flavor, swap 1/2 lb of the ground beef for 1/2 lb Italian sausage, if desired.
  • tip 2
    To easily drain the spinach: Drain thawed spinach in a colander first, then squeeze it in paper towels to remove as much moisture as possible.
  • tip 3
    If you have leftover lasagna, you can freeze it in individual serving sizes. Wrap each serving in foil and freeze up to 2 months.
  • tip 4
    To make this dish vegetarian, swap the meat for meatless veggie crumbles.

Nutrition Information

595 Calories, 35g Total Fat, 37g Protein, 33g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 2 Vegetable; 3 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Lasagna is an excellent candidate for a make-ahead meal since it typically needs to be refrigerated for a few hours before baking. It can be refrigerated overnight too, which allows the flavors to blend even more. If you find yourself with leftovers or you’d like to make lasagna to keep in the freezer, you can store lasagna in the freezer by wrapping portions in plastic wrap. Once the pieces are frozen solid, move them into a large freezer bag. When you’re ready to enjoy your lasagna once again, make sure you thaw it overnight in the fridge prior to reheating. Then preheat your oven to 425°F and place the portions into an oven-safe dish. Cover the dish with foil and bake for 20 to 30 minutes until the lasagna is hot and bubbly. Another option is to make a lasagna and store it in the freezer so you have a comfort food dinner you can bring to a friend, neighbor or new mom, or so you have an easy dinner for a weeknight meal. Be sure to thaw the lasagna in the fridge overnight before you reheat it in the oven. Was this spinach lasagna a breeze to make? Read our how-to-make-lasagna tutorial to discover more essential tips to bring your lasagna from basic to brilliant. Plus, we’ve got some twists on this pasta classic that you won’t see coming!
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