Recipe by ArmeC
"Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles."
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extra virgin olive oil
lean ground beef
1 (45 ounce) jar
1 (10 ounce) package
frozen chopped spinach, thawed and drained
fat-free ricotta cheese
1 (8 ounce) package
shredded part-skim mozzarella cheese
grated Parmesan cheese
lasagna noodles, or more as needed
shredded part-skim mozzarella cheese, or to taste
The flavour on this dish is fantastic and flavour wise it should be 5 stars but there are some problems with the recipe itself. It calls for ½ lb. of ground beef I increased it to 1 lb. and still felt that it was skimpy. The recipe calls for ½ cup dry parsley this is way to much I used 1 tbsp. think next time will double this. I have never seen a 45 oz. jar of spaghetti sauce so I used a 28 oz. jar of spaghetti sauce and a 28 oz. jar to tomato sauce the extra worked great as I used 15 oz. of fresh spinach instead of frozen. Now for the instructions. There is no indication on what to do with the onions for I fried them up along with mushroom the beef and spices. Now for the layers as written there is no way that you can use ½ the amount of meat sauce in the layers and still have some for the top. The way it should read is as the following: small amount of sauce on the bottom of the pan, noodles, 1/3 of meat sauce, ½ of the cheese mixture, noodles, 1/3 of meat sauce, remaining cheese mixture, noodles and remaining of the meat mixture. Bake as pre the recipe instructions. I will be making this again.
Not quite sure how to rate this recipe, but the lasagna turned out quite well. I agree with other reviewer: instructions were not clear enough. I just followed the general outline of the recipe, so I used all the ingredients that were called for, but in terms of quantity, I kind of just eyeballed everything and added in the amount as I though appropriate.
I also accidentally bought cottage cheese instead of ricotta cheese. It was too late by the time I realized that and so I went ahead and used it. It turned out very well and it got my daughter's approval, so hence, the 4 star rating. In my opinion, a much better recipe than the slow cooker lasagna.
Followed the previous recommendations of doubling beef & using 2 tbsp of parsley. For our pasta sauce however, we chose Garden marinara & mushroom marinara. It made it difficult to layer the lasagna & also ended up being a bit sweet. So next time we'll use a spicy marinara instead. We prepped the night before and made the next day thinking it would take a lot of time. But, it was surprisingly a lot faster than our first attempt at a different lasagna. Great recipe! We will be making it again! :)
Well here's the thing. The finished results were fabulous, just had to modify a bit to get it there. My changes were to use fresh spinach, (2 10oz. pkg) which I added to the almost cooked onion and garlic with spices. I cooked the meat with the salt and pepper but did not add it to the marinara. I did it all in layers. Cheese mix, spinach mix, meat and then the sauce. I'm sure you get the gist. In all there were 4 layers of noodles, the bottom one on top of the marinara, the 4 filling layers I mentioned earlier. (You should actually divide the filling ingredients in half.), noodles, fillings, noodles and the top layer as originally written. The timing was pretty good. Just increased the unfoiled portion of timing to 25 minutes instead of 15.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Beef Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 100
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