BETTER BEEF LASAGNA RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 35 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
- Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
- Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
- In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
- Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
- Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Folate, Copper, Magnesium
Nutrition Facts : Calories 530, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 90 milligrams, SodiumContent 1150 milligrams, CarbohydrateContent 62 grams, FiberContent 9 grams, ProteinContent 35 grams
BEEF AND SPINACH LASAGNA RECIPE: HOW TO MAKE IT
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. —Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
Nutrition Facts : Calories 281 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 702mg sodium, CarbohydrateContent 26g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 20g protein.
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BETTER BEEF LASAGNA RECIPE | ELLIE KRIEGER | FOOD NETWORK
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