Spinach Lasagna
This spinach lasagna is layers of noodles, spinach, and a blend of 4 cheeses. A hearty vegetarian meal baked to golden brown perfection.
Ingredients
- 1 pound lean ground beef
- 5 cloves garlic
- 2 tablespoons fresh basil or 1 tablespoon dried
- 2 tablespoons fresh parsley or 1 tablespoon dried
- 36 ounces tomato sauce
- 1 14.5 ounces can petite diced tomatoes with juices
- 6 ounces tomato paste
- 1 tablespoon olive oil
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded asiago cheese
- 1/2 cup parmesan cheese, grated
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 cup portobello or white button mushrooms, chopped
- 3 cups fresh spinach
- 1 tablespoon butter
Instructions
- Cook noodles according to package directions and drain. Meanwhile, in a large pot or Dutch oven, brown beef over medium heat for 8 to 10 minutes or until the meat is no longer pink. Break the meat up into crumbles. Drain grease and return to pot.Add garlic and cook an additional 2 minutes. Stir in diced tomatoes, tomato paste, tomato sauce, mushrooms, basil, parsley, salt, pepper, 1 tablespoon butter. Bring to a boil. Reduce heat; simmer, covered, 20 minutes on low heat, stirring occasionally.In a medium bowl, mix mozzarella, asiago, and parmesan cheese. In a small bowl, stir in Ricotta cheese until fully combined.Preheat Oven to 375° F. Spread 2 cups of sauce onto an ungreased 13 x 9" baking pan. Top with 3 noodles and a 3rd of ricotta mixture.Sprinkle with 1 ½ cup shredded cheese mixture cheese. Top each layer with 1 cup spinach, and some mushrooms. Repeat layers twice. Top with remaining sauce and cheeses.Sprinkle cheese with the remaining one tablespoon parsley. The dish will be very full. I like to place a baking sheet under the lasagna Pan just in case there is an overflow.Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is lightly browned. Allow lasagna to stand for 20 minutes prior to serving.