Spinach and Beef Lasagna With Ricotta Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/18/22
Spinach and Beef Lasagna With Ricotta Cheese

The Spruce Eats / Christine Ma

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 6 servings

The whole family will enjoy this spinach and ground beef lasagna. It's a colorful and nutrient-packed dish, not to mention the fact that it's a good way to get the kids to eat their spinach. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach are topped with a unique creamy tomato sauce, along with Parmesan and mozzarella cheeses.

Serve with homemade crusty bread and a green salad to round out the meal.

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Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 pound ground beef, lean, round, or chuck

  • 1/2 cup chopped onion

  • 4 ounces mushrooms, sliced

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • 1 1/2 teaspoons kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 1/2 cups milk

  • 1 (8-ounce) can tomato sauce

  • 1/2 cup water

  • 1 large egg

  • 1 (10-ounce) package frozen spinach, chopped, thawed, and well drained

  • 1 cup ricotta cheese

  • 8 ounces lasagna noodles, cooked and drained, divided

  • 4 ounces shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spinach and beef lasagna with ricotta cheese recipe gathered

    The Spruce Eats / Christine Ma

  2. Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.

    Greased baking pan

    The Spruce Eats / Christine Ma

  3. Heat extra-virgin olive oil in a large skillet over medium heat.

    Heat the extra-virgin olive oil in a large skillet over medium heat

    The Spruce Eats / Christine Ma

  4. Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.

    Add the ground beef, onion, and mushrooms to the pan

    The Spruce Eats / Christine Ma

  5. Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.

    Add flour, basil, oregano, 1 teaspoon salt, and black pepper to the beef mixture

    The Spruce Eats / Christine Ma

  6. Stir to blend and continue cooking for about 2 minutes, stirring constantly.

    Combine the flour and the beef mixture

    The Spruce Eats / Christine Ma

  7. Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.

    Gradually stir the milk, tomato sauce, and water into the beef mixture

    The Spruce Eats / Christine Ma

  8. In a bowl, beat egg with remaining 1/2 teaspoon salt.

    Beat the egg with the remaining 1/2 teaspoon salt

    The Spruce Eats / Christine Ma

  9. Stir in well-drained (and squeezed) spinach and ricotta cheese.

    Stir the well-drained (and squeezed) spinach and ricotta cheese into the egg mixture

    The Spruce Eats / Christine Ma

  10. Spoon about one-third of the meat mixture into prepared baking dish.

    Spoon about one-third of the meat mixture into the prepared baking dish

    The Spruce Eats / Christine Ma

  11. Arrange half of the lasagna noodles over the meat mixture.

    Arrange half of the lasagna noodles over the meat mixture

    The Spruce Eats / Christine Ma

  12. Top the noodle layer with the entire spinach-ricotta mixture.

    Top the noodle layer with all of the spinach-ricotta mixture

    The Spruce Eats / Christine Ma

  13. Then top with another one-third of the meat mixture and all of the mozzarella cheese.

    Top with another one-third of the meat mixture and all of the mozzarella cheese

    The Spruce Eats / Christine Ma

  14. Finish with remaining lasagna noodles and remaining meat mixture.

    Finish assembling the lasagna with the remaining lasagna noodles and remaining meat mixture

    The Spruce Eats / Christine Ma

  15. Sprinkle lasagna evenly with Parmesan cheese.

    Sprinkle the pan of spinach lasagna evenly with Parmesan cheese

    The Spruce Eats / Christine Ma

  16. Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

    Baked spinach and beef lasagna with ricotta cheese

    The Spruce Eats / Christine Ma

Recipe Variation

The spinach is an excellent addition to this meat lasagna. Alternatively, you can make the lasagna with about 1 1/2 to 2 cups of cooked and well-drained kale or Swiss chard. Or substitute chopped, lightly steamed broccoli for the chopped spinach.

Tips

  • The recipe is easily doubled for a large family or hot potluck dish. Or make an extra pan and freeze it for another day.
  • Add more mozzarella cheese on top if you'd like.

How to Freeze and Store

Freezing a pan of lasagna is very simple and a great way to have an extra one on hand for later use.

  • To freeze lasagna, assemble the ingredients in a regular or disposable baking pan following the recipe instructions.
  • Cover the pan with (unbaked) lasagna tightly with foil.
  • Freeze the lasagna for up to three months.
  • To bake, defrost the lasagna in the refrigerator overnight. Bake it for about 45 minutes at 350 F.
Nutrition Facts (per serving)
497 Calories
24g Fat
30g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 497
% Daily Value*
Total Fat 24g 30%
Saturated Fat 10g 50%
Cholesterol 132mg 44%
Sodium 907mg 39%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 41g
Vitamin C 6mg 29%
Calcium 464mg 36%
Iron 5mg 29%
Potassium 897mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)