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Easy Beef &
Spinach
Lasagna |
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Serves 12
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1 |
lb. lean
ground
beef |
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1/4 |
tsp. salt |
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1 |
jar (26 -
30 ounces)
prepared
spaghetti
sauce |
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1 |
can
(14-1/2
ounces)
Italian-style
diced
tomatoes,
undrained |
|
1/4 |
tsp.
ground red
pepper |
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1 |
carton (15
ounces)
part-skim
ricotta
cheese |
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1 |
package
(10
ounces)
frozen
chopped
spinach,
defrosted
and well
drained |
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1/4 |
cup grated
Parmesan
cheese |
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1 |
egg,
beaten |
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10 |
no
cook-style
lasagna
noodles |
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1-1/2 |
cups
shredded
part-skim
mozzarella
cheese |
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Heat oven
to 375°F.
In large
nonstick
skillet,
brown
ground
beef over
medium
heat 8-10
minutes or
until no
longer
pink. Pour
off
drippings.
Season
beef with
salt; stir
in
spaghetti
sauce,
tomatoes
and red
pepper;
set aside. |
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Meanwhile
in medium
bowl,
combine
ricotta
cheese,
spinach,
Parmesan
cheese and
egg. |
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Spread 2
cups beef
sauce over
bottom of
13x9-inch
baking
dish.
Arrange 4
lasagna
noodles
lengthwise
in single
layer.
Place 5th
noodle
across end
of baking
dish,
breaking
noodle to
fit dish;
press
noodles
into
sauce. |
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Spread
entire
ricotta
cheese
mixture
over
noodles;
sprinkle
with 1 cup
mozzarella
cheese and
top with
1-1/2 cups
beef
sauce.
Arrange
remaining
noodles in
single
layer;
press
lightly
into
sauce. Top
with
remaining
beef
sauce. |
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Bake in
375°F oven
45 minutes
or until
noodles
are
tender.
Sprinkle
remaining
mozzarella
cheese on
top; tent
lightly
with
aluminum
foil. Let
stand 15
minutes;
cut into
12
(3x3-inch)
squares. |
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