Spinach and Beef Lasagna

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add ground beef, onion, garlic, oregano, and basil. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are softened, about 8-12 minutes. Drain off any excess fat.

Recipe View 10 mins Stir in the spaghetti sauce and thawed spinach. Bring to a simmer, then reduce heat and let simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.

Recipe View 5 mins In a large bowl, combine the ricotta cheese, 8 ounces of mozzarella cheese, parsley, Parmesan cheese, salt, and pepper. Mix well until everything is evenly distributed.

Recipe View 10 mins Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of lasagna noodles over the sauce, overlapping as needed to cover the bottom of the pan. Spread another layer of sauce over the noodles, followed by half of the ricotta cheese mixture. Repeat these layers: noodles, sauce, remaining ricotta mixture, and finally top with a last layer of noodles and the remaining sauce.

Recipe View 55 mins Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 55 minutes.

Recipe View 15 mins Remove the aluminum foil. Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the top of the lasagna. Bake uncovered for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown and the noodles are tender when pierced with a fork.

Recipe View 15 mins Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut.