I know I’ve listed a lasagna before but this was so tasty I have to post another. This time we added in some spinach. I tend to over sauce and cheese my lasagna but I think this was the perfect blend of everything.
12 lasagna noodles
1 pound ground beef
1/2 cup onion
8 o.z. sliced mushrooms
2 cloves garlic
1 jalapeno diced – if desired
2 tsp oregano
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp pepper
1/2 tsp salt – more or less to taste
1 can whole tomatoes
1 to 2 jars spaghetti sauce – it just depends on how saucy you like it!
6 o.z. spinach
15 o.z. ricotta cheese
1 cup italian cheese blend
1 1/2 cups mozzarella
extra cheese for the top if desired
Cook noodles according to package directions. Drain, rinse and set aside. In skillet combine ground beef, onion, garlic, mushrooms, jalapeno. Cook until meat is cooked through; drain if desired and season with oregano, thyme, marjoram, salt, pepper, and canned tomatoes. Meanwhile in separate bowl combine ricotta, egg, and italian cheese blend; set aside
In oiled casserole dish line spread a little sauce in bottom of baking dish; about 1/4 jar. Line 4 noodles across bottom of pan and spread 1/2 of the meat mixture. Top with 3 o.z. spinach, 1/2 of the ricotta mixture, and 1/2 jar of sauce. Sprinkle with 3/4 cup mozzarella and repeat with remaining ingredients. Top with last 4 noodles and a bit of remaining sauce and a sprinkle of cheese. Bake at 350 degrees for about 1 hour.
Here’s the lasagna I mentioned yesterday in my basil post. This came out very well. I used a square pan so I needed to trim my noodles a bit and really only used 7; adjust pasta as needed for your pan size. I really enjoyed the fresh mozzarella but any mozzarella will work. Fresh mozzarella is a bit moister and softer than the pre-shredded type but both have their own charms so use your favorite or even an italian cheese blend if desired.
Cook meat and add salt and pepper if desired. In small bowl combine ricotta, egg, basil, and parmesan cheese.
In bottom of oiled baking dish pour about 1/4 cup of spaghetti sauce. Lay 3 noodles across bottom of pan ~ trim noodles if needed; I used a square pan so my noodles were a little long. Layer 1/2 of the meat, 1/2 of the ricotta mixture, and 1/2 cup spaghetti sauce and about 4 ounces of mozzarella.
Repeat with next layer. Lay final layer with noodles top with remaining sauce and mozzarella. Sprinkle with additional parmesan if desired.