Beef, Spinach, Ricotta Lasagne

50 minutes

Ingredients:

  • 12 - 16 sheets 'no-cook' lasagna noodles
  • 10oz (300gr) ground beef
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 1/2 cups (28oz, 840gr) whole tomatoes, chopped, with all juices
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 8oz (240gr) frozen spinach, thawed, squeezed mostly dry
  • 15oz (450gr) ricotta cheese
  • 1 cup (4oz, 120gr) Mozzarella cheese, shredded

Instructions:

  • Heat the oil in a large skillet over medium heat. Add onion and sauté for 7 - 8 minutes or until tender.
  • Add garlic, beef and sauté until cooked, breaking the beef up as it browns.
  • Add 2 cups of tomatoes with juices to skillet, along with herbs and chili powder.
  • Cover, reduce heat and simmer for 5 minutes.
  • Combine remaining 1 1/2 cups tomatoes and juices with ricotta and spinach..
  • To assemble:
  • in an square, 10 X 10 (25 X 25cm) or oblong baking dish, 8 X 10, (20 X 25cm) or so... make the following layers:
  • 1/3 meat sauce
  • 3 - 4 lasagne noodles
  • 1/2 spinach ricotta mixture
  • 3 - 4 lasagne noodles
  • 1/3 meat sauce
  • 3 - 4 lasagne noodles
  • 1/2 spinach ricotta mixture
  • 3 - 4 lasagne noodles
  • remaining meat sauce
  • Cover and bake 400F (200C) for 20 - 25 minutes, or until noodles are tender. Test in center with a sharp knife.
  • Uncover, top with shredded cheese and bake 5 - 10  minutes longer.
  • Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.