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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe on a can of spinach several years ago. It is very hearty and easy to make. I like using canned diced tomatoes instead of spaghetti sauce. The taste is much cleaner . Ingredients:
9 (2 inch) lasagna noodles |
1 lb lean ground beef |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic |
2 (13 1/2 ounce) cans whole spinach leaves |
1 (15 ounce) package ricotta cheese |
3 cups shredded mozzarella cheese |
Directions:
1. Cook pasta according to package directions; drain.
2. Cook meat with tomatoes in skillet over medium-high 7 minutes. Drain spinach well, squeezing out excess liquid, blend with ricotta cheese.
3. Layer 3 noodles, 1/2 spinach mixture, 1/3 tomato mixture and 1/3 cheese in a 9 x 12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese.
4. Bake at 350°, 30 minutes or until heated through. Garnish with sliced green onions and serve with Parmesan cheese, if desired.
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