This lasagna recipe contains everything a classic lasagna should have from dense layers of ground meat and tomato sauce to a blend of spinach and cheese. This dish is one of the best lasagna recipes because it is simple and delicious. This lasagna uses store-bought tomato sauce for ease of preparation, but it gets doctored with additional spices for an even more flavorful dish. Since the lasagna recipe is baked in the oven and spinach takes moments to cook, it gets layered with the noodles, meat, and sauce, raw. Although lasagna is deemed a fancy dish, this version makes and easy meal for any night of the week.
Lasagna sometimes gets a bad rap because it contains starchy noodles and plenty of cheese, but this noodle bake involves spinach which is rich in iron and vitamin A. Depending on the variety you purchase, the store-bought tomato sauce will be nutritionally beneficial to your family as well. Tomato nutrition includes plenty of vitamin C, and that is no different in prepared tomato sauces.
Makes one 9x13 inch pan.
This is a printable recipe
2 Tablespoons butter
2 cloves garlic cloves, minced
1 medium white onion, diced
10 medium to large white mushrooms, sliced
1 pound lean ground beef
1 (960 ml) can tomato sauce
2 Tablespoons dried oregano flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 (500 gram) container of dry cottage cheese
1 (425 gram) container of ricotta cheese
4 cups fresh spinach leaves,chopped into small pieces
2 cups grated mozzarella cheese
9 strips of lasagna noodles
In a large frying pan, melt 2 tablespoons of butter on low and add the garlic and onions, cooking until golden.
Add mushrooms, cover and cook for 10 minutes.
Transfer this mixture into a large cooking pot.
Next, place the ground beef into the frying pan, breaking it up into smaller pieces as it cooks.
When all the meat is brown, drain off any fat and transfer into the large cooking pot.
Add the tomato sauce, oregano flakes, salt and pepper to taste.
Stir together and simmer for 20 minutes.
In the meanwhile, in a mixing bowl, stir together the cottage cheese, ricotta cheese and chopped spinach.
Grate the mozzarella cheese into another bowl and set aside.
Bring a large pot of water to a boil.
Add the lasagna noodles and boil for 8-10 minutes until al dente.
Drain the water.
Run cold water over the noodles to cool them and leave them to sit in the cold water for easier handling and to keep from sticking
Preheat oven to 375°F.
There will be a total of 3 layers of sauce, with the thickest layer on the bottom, so divide accordingly.
Ladle a generous layer of sauce onto the bottom of a 9x13 inch pan. Place 3 lasagna noodles.
Spread the spinach mixture over top.
Place 3 more noodles.
Add the 2nd layer of meat, reserving some sauce for the top.
Place the final 3 noodles on top.
Spoon on the remaining sauce.
Sprinkle the grated mozzarella evenly on top.
Cover the baking dish with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake another 10 minutes or until the cheese is golden brown.
Remove from oven.
Let sit for 15-20 minutes before slicing.
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Nutrition Facts for: Moms Lasagna From Grandmother's Kitchen
Ingredients: Butter, garlic cloves, white onion, mushrooms, lean ground beef, tomato sauce, oregano flakes salt, pepper, cottage cheese, ricotta cheese, spinach leaves, mozzarella, lasagna noodles.
* The entire recipe has been calculated to make 8 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 464, Calories from Fat 159, Total Fat 17.7g 27%, Saturated Fat 9.6g 48%, Cholesterol 95mg 32%, Sodium 1360mg 57%, Potassium 966mg 28%, Carbohydrates 31.4g 10%, Dietary Fiber 4.0g 16%, Sugars 7.1g, Protein 46.0g, Vitamin A 49%, Vitamin C 26%, Calcium 44%, Iron 81%
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