Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
Classic lasagna with a Florentine flair!
Easy Beef & Spinach
- 1 pound lean ground beef
1/4 teaspoon salt
1 (26 to 30-ounce) jar prepared spaghetti sauce
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 (15-ounce) carton part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese
- Heat oven to 375°F (190°C). In
large nonstick skillet, brown ground beef over medium heat 8
to 10 minutes or until no longer pink. Pour off drippings. Season
beef with salt; stir in spaghetti sauce, tomatoes and red pepper;
- Meanwhile in medium bowl, combine ricotta
cheese, spinach, Parmesan cheese and egg.
- 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.
- 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.
- Bake in 375°F (190°C) 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.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.