Categories: Ground Beef, Lasagna, Pasta
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
Directions
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In a large skillet, saute ground beef, onion, and mushrooms until beef is browned and onion is tender. Pour off excess fat; stir in flour, basil, oregano, 1 teaspoon sait 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.
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Spoon about one-third of the meat mixture into a greased 13×9×2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with ail 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.
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Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving.