Categories: casserole, italian, pasta
Ingredients
- 500g extra lean ground beef
- 3 medium garlic cloves, minced
- 1 medium onion, diced
- 12-14 small-to-medium sized cremini or button mushrooms, sliced
- 3-4 tbsp extra virgin olive oil
- 2 jars Classico Tomato-Basil pasta sauce
- 1 box no-boil lasagna noodles
- 1 tub “traditional” ricotta cheese
- 1/4 c grated parmasean cheese
- 1/2 c cooked spinach, chopped
- Generous quantities of shredded mozzarella cheese
- Fresh ground pepper
Directions
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e-heat oven to 350.
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Heat 2 tbsp olive oil in a large sauce pot over medium heat, and saute minced garlic for 20-30 seconds. Add ground beef, and saute until beef is browned through, breaking up clumps. Drain beef and garlic of excess fat and set aside. Heat another 2 tbsp olive oil in the pot, and add diced onion and sliced mushrooms. Saute these until both are soft and cooked through, around 5-7 mins. Put cooked beef and garlic back in the pot, then add the two jars of pasta sauce. Heat over med-low heat until bubbling. Add fresh ground pepper to taste.
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In a medium bowl, mix together ricotta, chopped cooked spinach, and parmasean cheese. Add fresh ground pepper to taste.
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Assemble lasagna in a 9×13" pan, at least 2" deep. The end result should be a very full (but not overflowing) pan that has 5 layers of noodles.
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Put lasagna in pre-heated oven for 45-50 mins, uncovered. Let sit for 10-15 mins before serving (it will be nuclear-hot). Prepare garlic bread in the meantime. Ideally, serve with a bottle of red wine that will hold its own against the garlic.