Pasta · ALWAYS FREE
Beef & spinach layered lasagna
Three pasta layers separate a tomato-beef sauce and a soft spinach-ricotta center beneath browned mozzarella.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oil in a saucepan over medium heat. Cook onion 6-8 minutes. Add beef and break into small crumbles; cook until it reaches 160°F (71°C), retaining rendered fat. Add garlic and oregano for 30 seconds, then tomatoes, measured water, salt and pepper. Simmer uncovered 15 minutes until thick but spreadable.
- Meanwhile boil lasagna sheets in unsalted water following their package, stopping when pliable but still firm. Drain and lay separately on a clean tray. Wilt spinach in a separate covered saucepan with the water clinging to its washed leaves, then uncover and evaporate excess liquid. Cool 5 minutes and stir into ricotta.
- Heat oven to 375°F (190°C). Spread one-quarter of meat sauce in a 9-by-13-inch (23-by-33 cm), 3-quart (2.8 L) baking dish. Add one-third of pasta, trimming to fit. Add one-quarter of sauce, another third of pasta, all spinach-ricotta mixture, then remaining pasta. Cover with remaining meat sauce and mozzarella.
- Cover loosely with foil without pressing it onto cheese. Bake 30 minutes, uncover and bake 10-15 minutes more until center reaches 165°F (74°C) and cheese is lightly browned. Rest 20 minutes before cutting eight equal squares. Refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 8- Calories
- 370 kcal
- Protein
- 23.3 g
- Total carbohydrate
- 34.8 g
- Total fat
- 15.7 g
- Total sugars
- 5.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Dry enriched wheat pasta represents ordinary boil-first lasagna sheets. Pasta cooking water is drained; all dry pasta nutrients are counted, with unmeasured leaching losses not subtracted. Raw 90%-lean beef is browned without draining; all rendered fat, sauce and measured oil remain in the assembled dish. Spinach is wilted until excess liquid evaporates, not squeezed and drained. Whole-milk ricotta and whole-milk mozzarella profiles match the named cheeses; brands and cheese moisture vary. Yield is eight equal portions, not a measured finished serving weight.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
