Beef and Spinach Lasagna

Beef and Spinach Lasagna from Pinay In Texas Cooking Corner


*Makes 4-layer lasagna in a 13"x9" rectangular dish

  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 - 26 oz. can Hunt's spaghetti sauce
  • 1 - 8 oz. can tomato sauce
  • 1 tsp ground dried basil
  • 1 tsp ground dried oregano
  • 1 bundle fresh spinach, trimmed and washed
  • 1 egg, beaten 
  • ½ cup milk
  • 2 cups ricotta cheese
  • 1 cup shredded Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 12 lasagna noodles
  • salt and pepper


1. Blanch spinach for 30 seconds in a pot of boiling water. Remove the spinach from the pot with a slotted spoon. Rinse under cold running water to stop the cooking. Drain well, squeezing and using paper towels to get out as much moisture as possible. Chop and set aside. 

2. In a large saucepan over medium heat, cook beef in ¼ cup water until water has evaporated. Drain any oil from beef. Push beef into one side of the pan. Add olive oil and saute garlic until light brown. Add onion. Mix with beef and garlic and saute until onion becomes translucent.

3. Stir in the spaghetti sauce, tomato sauce, basil and oregano. Season with salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

4. Meanwhile, cook the lasagna noodles al dente according to package directions. Drain well then lay out on waxed paper to prevent from sticking. 

5. In a large bowl, mix the spinach, egg, milk, ricotta, Parmesan and 1 cup mozzarella cheese until well combined. 

6. Preheat oven to 375°. 

If making layered lasagna:

Spread ¼ of the meat sauce into a greased 13"x9"x2" baking dish. Top with three noodles. Spread another quarter of the sauce on top of the noodles. Top with 1/3 of the spinach and cheese mixture. Repeat layers. Top with remaining noodles, sauce and remaining mozzarella cheese. 

If making lasagna rolls: 

Spread about 1 cup of the meat sauce on the bottom of a greased 13"x9"x2" baking dish. Using a spatula, spread about 1/3 cup of the spinach and cheese mixture over each lasagna sheet and then top with about 1/3 cup of meat sauce, leaving about ½" of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining meat sauce over the lasagna rolls and sprinkle with remaining mozarella cheese.

7. Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.