Classic Beef and Spinach Lasagna
Introduction
Lasagna is the ultimate comfort food, beloved for its layers of tender pasta, savory meat sauce, and melted cheese. This version adds fresh spinach to a rich beef ragu, creating a hearty, flavorful meal perfect for family dinners or meal prep.
Ingredients
1 lb ground beef (80/20 or 90/10 lean)
1 box of lasagna noodles (regular or no-boil)
24 oz marinara sauce or homemade tomato sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh baby spinach
1 large egg (to bind the cheese)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
Prepare the Meat Sauce:
In a large skillet, brown the ground beef over medium-high heat. Drain excess fat, then add minced garlic and sauté for 1 minute. Pour in the marinara sauce, oregano, and basil. Simmer on low for 10 minutes.
Mix the Cheese Filling:
In a medium bowl, combine ricotta cheese, half of the Parmesan, the egg, and a pinch of salt and pepper. Stir until smooth.
Wilt the Spinach:
Lightly sauté the fresh spinach in a pan with a splash of water until wilted. Squeeze out all excess moisture and roughly chop.
Layer the Lasagna:
Spread a thin layer of meat sauce at the bottom of a 9×13 inch baking dish. Place a layer of noodles on top. Spread a layer of the ricotta mixture, then a layer of spinach, followed by more meat sauce and a generous sprinkle of mozzarella.
Repeat Layers:
Continue layering (noodles, ricotta, spinach, sauce, mozzarella) until you reach the top of the dish. Finish with a final layer of sauce, mozzarella, and the remaining Parmesan.
Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
How to Make
For a perfect lasagna, patience is key. After baking, let the lasagna rest for 15–20 minutes. This allows the layers to set, preventing the sauce and cheese from sliding apart when cut. Make sure your spinach is well-drained to avoid a watery dish.
Variations
Vegetarian Garden Lasagna:
Omit the beef and add layers of sautéed zucchini, bell peppers, and mushrooms.
White Chicken Lasagna:
Use creamy Alfredo sauce instead of marinara and shredded rotisserie chicken instead of beef.
Spicy Italian Lasagna:
Combine ground beef with spicy Italian sausage for a flavorful kick.
Tips
- Don’t Overcook Noodles: Cook boil-first noodles 2 minutes less than the package directions; they’ll finish in the oven.
- Foil Hack: Spray the underside of the foil with non-stick cooking spray to prevent cheese sticking.
- Fresh Herbs: Add fresh basil between layers or as a garnish for brightness.
Conclusion
This classic beef and spinach lasagna is a labor of love. With its rich meat, creamy cheese, and fresh spinach, it’s a visually stunning, comforting meal that satisfies both the eyes and the appetite.
