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Spinach and Beef Lasagna

spinach and beef lasagna Entree Italian
Spinach and Beef Lasagna
  • Prep 20 min
  • Total 5 hr 35 min
  • Ingredients 8
  • Servings 8

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

November 6, 2017

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)

Steps

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
595
Calories from Fat
315
% Daily Value
Total Fat
35g
54%
Saturated Fat
19g
95%
Cholesterol
130mg
43%
Sodium
780mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
5g
Protein
37g
% Daily Value*:
Vitamin A
95%
95%
Vitamin C
26%
26%
Calcium
45%
45%
Iron
22%
22%
Exchanges:
1 1/2 Starch; 2 Vegetable; 3 Fat;
Carbohydrate Choice
2
*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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