Spinach and Beef Lasagna

Spinach and Beef Lasagna

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ArmeC 0

"Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles."
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1 h 50 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
  3. Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
  4. Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
  5. Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.


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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 st...

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 recip...

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 las...

I just made this and put it in the oven. I'm a tad upset that I didn't read the reviews first. My lasagna has no onions in it, :-(. I also used a pound of ground beef as I thought a half pound w...

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 ...

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