Lasagna Beef Spinach Ricotta (Print-Friendly Version)
Savory layers of beef, creamy ricotta, spinach, and cheese create a hearty Italian-inspired meal.
# Ingredients You'll Need:
→ Spinach Ricotta Layer
01 -
240 ml ricotta cheese
02 -
285 g frozen spinach, thawed and drained well
03 -
1 large egg, beaten
04 -
85 g grated parmesan, divided
→ Beef and Sauce
05 -
800 g crushed tomatoes
06 -
1 tablespoon olive oil
07 -
3 garlic cloves, sliced, divided
08 -
500 g premium ground beef
09 -
0.5 large onion, diced
10 -
1 medium carrot, finely diced
11 -
1 teaspoon dried oregano
12 -
120 ml water
13 -
Salt and freshly ground black pepper, to taste
→ Assembly
14 -
15 g fresh basil leaves
15 -
200 g shredded low-moisture mozzarella
16 -
285 g dried lasagna noodles, parboiled for 4 minutes
# How to Make It:
01 -
In a big heavy pot, warm up the olive oil on medium-high heat. Toss in the diced onion, carrot, and two sliced garlic cloves. Cook until the veggies soften and start to caramelize.
02 -
In the same pot, throw in the ground beef. Cook it up, breaking it into smaller chunks, until it's browned and loses the pink color, about 4 minutes. Mix in the crushed tomatoes, oregano, and water. Add salt and pepper to taste. Lower the heat to medium-low and let it simmer until it thickens, roughly 8 minutes. Take it off the heat when done.
03 -
In a medium bowl, mix together the remaining garlic, drained spinach, ricotta, half of the grated parmesan, and the egg until everything's well blended.
04 -
Set the oven temperature to 200°C. Spread 250 ml of the meat sauce across the bottom of a 2-litre baking dish. Layer it with parboiled lasagna noodles, more meat sauce, half of the spinach ricotta mixture, and a third of the mozzarella. Keep layering, ending with the rest of the mozzarella on top.
05 -
Sprinkle the remaining parmesan over the top layer. Bake in the center of the oven for about 25 to 30 minutes or until it's golden and bubbling. Let it cool for a bit, then top with fresh basil leaves right before serving.
# Extra Information:
01 -
Make sure to thoroughly drain the spinach to avoid extra moisture in your lasagna.
02 -
Let the dish rest for 10 minutes after baking to make slicing easier.