Lasagne With Spinach Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Lean ground beef8 Ounce
 Canned marinara sauce45 Ounce (3 Cans, 15 Ounce Each)
 Water1⁄2 Cup (8 tbs)
 Dry red wine1⁄2 Cup (8 tbs)
 Dry basil1⁄4 Teaspoon
 Dry oregano1⁄4 Teaspoon
 Frozen chopped spinach10 Ounce, thawed (1 Package)
 Ricotta cheese8 Ounce
 Grated parmesan cheese3⁄4 Cup (12 tbs)
 Eggs2
 Ground nutmeg1⁄8 Teaspoon
 Lasagna8 Ounce
 Mozzarella cheese12 Ounce, sliced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3830 Calories from Fat 1617

% Daily Value*

Total Fat 183 g280.9%

Saturated Fat 90.2 g451.1%

Trans Fat 0 g

Cholesterol 1019.7 mg

Sodium 6185.2 mg257.7%

Total Carbohydrates 273 g90.9%

Dietary Fiber 26.7 g106.8%

Sugars 35 g

Protein 236 g472.5%

Vitamin A 619.9% Vitamin C 135.1%

Calcium 361.6% Iron 122.8%

*Based on a 2000 Calorie diet

Directions

Crumble beef into a wide frying pan over medium heat; cook, stirring, until browned (5 to 8 minutes).
Spoon off and discard excess fat.
Stir in marinara sauce, water, wine, basil, and oregano.
Bring to a boil; boil gently, uncovered, stirring often, for 5 minutes.
Set aside.
Squeeze as much liquid as possible from spinach.
In a food processor or blender, combine spinach, ricotta cheese, 1/2 cup of the Parmesan cheese, eggs, and nutmeg; whirl until well combined.
Season to taste with salt and pepper.
To assemble casserole, rinse dry lasagne well.
Then spoon about a fifth of the meat sauce into a 9- by 13-inch baking dish.
Cover with a third of the lasagne.
Add another fifth of the meat sauce, half the remaining lasagne, and another fifth of the meat sauce.
Cover with half of the mozzarella slices; spread with spinach mixture and top with remaining mozzarella slices.
Add half the remaining sauce, remaining lasagne, and remaining sauce.
Cover and bake in a 375° oven for 1 hour.
Uncover, sprinkle with remaining 1/4 cup Parmesan cheese, and continue to bake, uncovered, until lasagne is tender when pierced (about 10 more minutes).
Let stand for several minutes before cutting.
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