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Spinach and Beef Lasagna

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Spinach and Beef Lasagna
  • Prep Time 20 min
  • Total Time 5 hr 35 min
  • Servings 8
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A perfect make-ahead meal, this luscious lasagna recipe assembles easily in 20 minutes and is refrigerated for baking later.

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
can (15 oz) Italian-style tomato sauce
1
bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1
container (15 oz) ricotta cheese
1
jar (16 oz) Alfredo pasta sauce
8
uncooked lasagna noodles
1
bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
1
cup shredded mozzarella cheese (4 oz)

Directions

  • 1 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
  • 2 Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce.
  • 3 Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture. Spoon remaining Alfredo sauce over top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight.
  • 4 Heat oven to 350°F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.
Tips  

For a nice change of flavor, you could substitute 1/2 pound of Italian sausage or 1/2 pound of the ground beef.

Drain the spinach in a colander, then squeeze in paper towels to remove as much moisture as possible. If you have leftovers, you can freeze them in individual serving sizes. Wrap each serving in aluminum foil and freeze for up to 2 months.

Nutrition Information 
No nutrition information available for this recipe
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