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- 1 pound lean ground beef, round or chuck
- 1/2 cup chopped onion
- 4 ounces sliced mushrooms
- 1/4 cup flour
- 1/2 teaspoon dried basil, crumbled
- 1/4 teaspoon dried leaf oregano, crumbled
- salt and pepper
- 1 1/2 cups milk
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 egg
- 1 package (10 ounces) chopped frozen spinach, thawed and well drained
- 1 cup ricotta cheese
- 8 ounces lasagna noodles, cooked and drained
- 4 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Spoon about one-third of the meat mixture into a greased 13x9x2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with all of the spinach mixture, then another one-third of the meat mixture and all of the mozzarella cheese. Top with remaining lasagna noodles and remaining meat mixture. Sprinkle spinach lasagna evenly with Parmesan cheese.
Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving. This spinach lasagna recipe serves 6.
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Chicken Lasagna with White and Red Sauces
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Spinach Lasagna
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Chicken Lasagna II
Mexican Style Lasagna
Lite and Lazy Lasagna
Ground Beef Recipes Index
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Meatballs
Ground Beef Casseroles
Crockpot Ground Beef
Slow Cooker Recipes | Casseroles | Main Recipe Index
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