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Spinach Lasagna with Ricotta and Mozzarella Cheeses

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This is a spinach lasagna recipe made with mozzarella, Parmesan, and ricotta cheeses and mushrooms and tomato sauce.

Ingredients:

  • 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:

In a large skillet, sauté ground beef, onion, and mushrooms until beef is browned and onion is tender. Pour off excess fat; stir in flour, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1 1/2 cups milk, tomato sauce, and 1/2 cup water. Stirring constantly, bring mixture to a boil; remove from heat. Beat egg with 1/2 teaspoon salt; stir in well drained and squeezed spinach and ricotta cheese.

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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