Spinach & Meat Lasagna
Layers of lasagna noodles, fresh spinach, mozzarella and ricotta cheeses, and a trio of ground beef, hot sausage and veal make up this delicious casserole which is topped with homemade tomato sauce.
Servings 8 people
- 12 Barilla lasagna noodles, precooked according to package directions
- 2 eggs, beaten
- 1 15 ounce container of ricotta cheese
- 3 cups shredded mozzarella cheese
- 2 cups fresh spinach
- 1/2 cup Parmesan cheese
- 1 pound ground beef, browned
- 4 cups of homemade Meat Lover's Tomato Sauce plus extra for those who like it saucy
Preheat oven to 400 degrees. Cook 12 lasagna noodles according to the package directions. Drain and set aside.
In a bowl, combine the beaten eggs, ricotta cheese, one and a half cups of the mozzarella cheese and Parmesan and mix well. Stir in the fresh spinach.
In a 13 by 9 inch pan, add one cup of homemade sauce to the bottom of pan. Then add half the browned beef. Add three lasagna noodles lengthwise in the pan slightly overlapping and add a third of the ricotta cheese mixture on top and use the back of a large spoon spread it over cover the noodles. (This part isn’t pretty or easy. Just get the mixture down best you can. No one will really see this part.)
Then add the rest of the browned meat, 1/4 cup mozzarella cheese, and one cup of sauce. Next layer three more lasagna noodles, a third part of the ricotta cheese mixture, and one cup of sauce.
For the top layer three lasagna noodles, the remaining ricotta mixture and one cup of sauce. Top with the remaining mozzarella cheese.
Bake for 40 minutes covered with foil. Remove the foil and bake five minutes more. Let stand 10 minutes before serving.