Spinach Lasagna with Ground Beef

Meat Spinach Lasagna Serving

I made my first Lasagna 27 years ago, in 1990 – when I first arrived here in Toronto. It was a big hit. My family and friends kept asking for seconds. Everyone loves a good lasagna, right?

I usually make it with ground beef, but sometimes I make a vegetarian version if I have friends over that don’t eat meat. Either version is delicious!

Spinach Lasagna with ground beef ingredients

In this recipe, you can either use the traditional cooked lasagna noodles or the “no-boil” lasagna noodles. I’ve made them both and they are equally great.

Spinach Lasagna with ground beef Layered

This recipe includes ground beef, but you can make a vegetarian version by replacing the ground beef with more mushrooms, celery and bell peppers.  What I love about lasagna is that you can easily make it ahead of time, place it in the fridge and just bake it the next day.

meat-spinach-lasagna

Buon appetito!

5.0 from 2 reviews
Spinach Lasagna with Ground Beef
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tbsp. of olive oil
  • 1 medium onion, diced or a few shallots
  • 5 cloves garlic, pressed or minced or ½ tsp garlic powder
  • 1 lb. ground beef
  • ½ cup of chopped celery
  • 1 cup of chopped mushrooms
  • 398 ml (14 ounce) tomato sauce
  • 156 ml (5 ½ ounce) tomato paste
  • 1 tsp. of salt
  • 1 tbsp. of brown sugar
  • 1 tsp. of dried oregano
  • ½ tsp. of dried basil
  • 2 cups of cooked spinach, chop and drain the excess water
  • 2 tsp. of sea salt
  • ½ tsp. of ground pepper
For the noodles:
  • 8 to 10 cooked lasagna noodles or use the “no-boil” lasagna noodles
For the cheese mixture:
  • 1 lb. of ricotta or dry cottage cheese
  • 1 egg
  • 2 tbsp. of fresh parsley, chopped
  • ½ tsp. of salt
For cheese layering:
  • 10 to 15 oz. of Mozzarella cheese or any kind of baking cheese
  • ½ cup of Parmesan cheese
Instructions
For the meat sauce:
  1. Cook the garlic, onion and ground beef over medium heat until well browned.
  2. Stir in the chopped mushrooms, tomato sauce, tomato paste, brown sugar, oregano, basil and the salt and pepper.
  3. Simmer for the next 20 to 30 minutes, stirring occasionally.
For the cheese mixture:
  1. Mix ricotta or cottage cheese with the egg, salt, well-drained spinach and the chopped parsley.
For the lasagna layers:
  1. Spread the ⅓ portion of the meat sauce on the bottom of a 9" x 13" baking pan.
  2. Arrange half the lasagna noodles over the meat sauce.
  3. Put half the cheese mixture over the lasagna noodles layer, add ⅓ portion of the meat sauce and half the mozzarella, spreading all the ingredients evenly.
  4. Repeat from the lasagna noodles layer.
  5. Sprinkle with Parmesan cheese.
  6. Cover with foil and bake at 180*C (350*F) for 30 – 40 minutes.
  7. Remove foil and broil for another 5 minutes or until cheese is browned.
  8. Let it stand for 10 minutes before serving.

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