"Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles." — ArmeC
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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.
* 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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