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Categories:
olive oil onion cremini mushrooms garlic red pepper oregano lean ground beef salt marinara sauce spinach Ricotta cheese Parmesan cheese Mozzarella cheese lasagna noodles
Viewed: 54 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cups cremini mushrooms, diced
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 lb lean ground beef
- salt and pepper, to taste
- 2 (16 ounce) jars marinara sauce
- 10 ounces frozen chopped spinach, defrosted
- 16 ounces ricotta cheese
- 1/3 cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 9 no-boil lasagna noodles
Method
- Preheat oven to 375°F.
- Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
- While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
- Take out a 9x13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
- Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
- Allow to cool for about 10 minutes before slicing.
