Delicious Beef Lasagna Spinach Ricotta

My go-to beef lasagna with spinach and ricotta is a tasty way to sneak in some veggies while keeping comfort food vibes alive. The rich beef, creamy ricotta, and earthy spinach create a satisfying mix that feels both luxurious and wholesome. It's always a hit at family gatherings, disappearing in no time with everyone wanting to know how I made it.

I whipped up this lasagna to wow my Italian in-laws, and even my picky little nephew couldn’t resist going for seconds. Now it’s a regular in my kitchen because it’s pure comfort food bliss.

Ingredients

• Premium Ground Beef from Silver Fern Farms: It gives the lasagna a deep, beefy flavor and stays juicy after baking. Fresh beef works best for great taste.
• Olive oil: Softens the veggies and enhances their natural sweetness. Extra virgin is ideal for flavor.
• Carrot: Chopped small to boost the veggies and add a hint of sweetness. Look for firm, bright orange carrots.
• Onion: Brings depth and is the flavor base. Yellow or white onions are the way to go.
• Garlic Cloves: Infuse a bold scent when cooked. Fresh cloves give the fullest flavor.
• Crushed tomatoes: Pick a quality canned tomato for a fresh, zesty sauce. San Marzano is best if you can get it.
• Dried oregano: Adds a homey, Italian flavor to the sauce. Crush it a bit before adding.
• Frozen spinach: Thawed and drained to keep the filling from being watery. Squeeze out all the excess moisture for a creamy mix.
• Ricotta cheese: Creates a soft texture and mild taste. Make sure to choose whole milk ricotta that’s smooth.
• Parmesan: Gives a salty, nutty finish on top. Freshly grated is best for maximum flavor.
• Egg: Binds the ricotta, making the filling fluffy. Use the freshest egg you can find.
• Lasagna noodles: Use dried noodles that have been parboiled for tenderness without being mushy. Wide sheets are best for structure.
• Shredded low moisture mozzarella: Melts beautifully for a cheesy topping. Try to avoid pre-shredded for better melting.
• Basil leaves: Adds a bright touch right at the end. Fresh is best for optimal flavor and color.

Instructions

Make the Vegetable Base:

In a big pot, heat olive oil over medium-high heat. Toss in chopped onion, carrot, and two sliced garlic cloves. Cook, stirring, for about eight minutes until everything's soft and starting to brown. This step builds rich flavors for your sauce.

Brown the Beef and Thicken the Sauce:

Add ground beef, breaking it apart with a spoon. Cook until there's no pink left. Then add in crushed tomatoes, dried oregano, and half a cup of water. Bring it to a simmer and then reduce the heat to medium low. Season with salt and pepper. Let it simmer for about eight minutes until it thickens a bit. Remove from the heat to let the flavors mix together while you prep the cheeses.

Prepare the Ricotta Filling:

In a bowl, mix remaining garlic, spinach, ricotta, one and a half ounces of parmesan, and the egg. Stir well so the spinach is mixed evenly and the texture becomes creamy. That’s your rich cheesy layer!

Layer Everything Up:

In a 2-quart baking dish, start with about a cup of meat sauce on the bottom. Place a layer of parboiled lasagna noodles over it. Add another layer of sauce, then spread the ricotta and spinach mixture on top. Sprinkle with mozzarella. Keep layering until you've used all your ingredients, finishing with mozzarella on top for bubbly, golden goodness.

Bake and Serve:

Top with the remaining parmesan. Bake in a preheated oven at 400°F for 25 to 30 minutes until cheese is golden brown and sauce is bubbling at the edges. Let the lasagna rest for a little while to set. Right before serving, sprinkle fresh basil on top for an extra pop of color and flavor.

I always love the ricotta and spinach mix because it lightens up the dish and makes it feel silkier. I still remember when my grandma let me blend the egg into the ricotta for the first time—it felt like a little magic.

Storage Tips

To keep leftovers fresh, refrigerate within two hours after baking. Use a container with a tight lid, and the flavors will get richer each day. This beef lasagna stays good in the fridge for up to four days and can be gently reheated in the oven or microwave.

Ingredient Swaps

If you're out of ground beef, ground turkey or a plant-based protein can work for a lighter option. You can use cottage cheese instead of ricotta—just blend it up first to make it smooth and creamy. If you can’t find fresh basil, a little dried basil in the sauce is a nice alternative.

Serving Ideas

Serve each hearty portion with a simple green salad dressed in vinaigrette. A crusty loaf of garlic bread's perfect for soaking up any extra sauce. Pair it with a glass of red wine like Chianti or Merlot for a celebratory touch.

Cultural Background

This lasagna is an Italian classic that originated in Emilia-Romagna, and it follows the traditional method of layering pasta, sauces, and cheeses. The addition of spinach and ricotta is inspired by Mediterranean cooking, where fresh greens and creamy cheeses shine in many pasta dishes.

Seasonal Alternatives

In summer, swap out frozen spinach for fresh baby greens that have been lightly wilted. When ripe tomatoes are in season, toss them into the sauce for extra sweetness. If you have local herbs like oregano and thyme, throw those in when you can.

Every time I bring this lasagna to a family gathering, it's always the star of the meal. My cousins asked for the recipe right away last winter, and now it's their go-to for potlucks and Sunday dinners.

Common Recipe Questions

→ Can I use frozen spinach instead of fresh?

Sure, just make sure to thaw and drain the frozen spinach well to keep the layers from getting too wet.

→ Do I need to boil lasagna noodles before I put it together?

Yes, giving dried lasagna noodles a quick boil helps get the right texture without making them mushy.

→ Is it okay to switch ricotta with other cheeses?

You can use cottage cheese or mascarpone for a different creamy consistency instead of ricotta.

→ How can I avoid a watery dish?

Make sure to drain the spinach well and let the meat sauce cook down until it’s thick to keep things from getting soggy while baking.

→ What’s a good side to serve with this?

A refreshing green salad or some roasted veggies go great with the rich flavors in this dish.