Spinach Lasagna (Easy No-Boil Method) Recipe

Name: Spinach Lasagna (Easy No-Boil Method)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef or 1 lb Italian sausage; 1/2 cup finely chopped onion; 32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes); 8 ounces shredded mozzarella cheese (2 cups); 2 cups chopped fresh spinach (or frozen, no need to defrost); 1 cup ricotta cheese; 2 eggs, slightly beaten; 1/4 teaspoon garlic powder; 8 ounces uncooked lasagna noodles; 1/3 cup water; 1/4 cup grated parmesan cheese

Servings: persons

1 lb ground beef or 1 lb Italian sausage
1/2 cup finely chopped onion
32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes)
8 ounces shredded mozzarella cheese (2 cups)
2 cups chopped fresh spinach (or frozen, no need to defrost)
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/4 cup grated parmesan cheese

1
Preheat oven to 350 degrees F.
2
In large skillet or stock pot, brown ground beef and onion; drain.
3
Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
4
In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
5
In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
6
Bake covered at 350 F for 45 minutes.
7
Remove foil from lasagna; sprinkle with Parmesan cheese.
8
Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
9
Let stand 10 minutes before serving. Yields 8 servings.
10
Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
11
NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground beef or 1 lb Italian sausage, 1/2 cup finely chopped onion, 32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes), 8 ounces shredded mozzarella cheese (2 cups), and more.

Yes, Spinach Lasagna (Easy No-Boil Method) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Lasagna (Easy No-Boil Method)

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