Beef & Ricotta Layers

A classic Italian-inspired bake featuring seasoned ground beef, rich ricotta, spinach, and tender lasagna noodles, all baked to cheesy perfection. A comforting meal perfect for batch cooking and cold evenings.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.98/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• bake
• comfort food
• savory
• rich
• classic
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 pound ground beef (85/15 lean)
• 28 ounce crushed tomatoes (can)
• 15 ounce tomato sauce (can)
• 1 teaspoon Italian seasoning (dried)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pound lasagna noodles (oven-ready)
• 15 ounce ricotta cheese
• 10 ounce fresh spinach (package, chopped)
• 2 cup mozzarella cheese (shredded)

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the yellow onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it's browned all over. Drain any excess fat.
3. Stir in the crushed tomatoes, tomato sauce, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.
4. While the sauce simmers, in a separate bowl, combine the ricotta cheese and chopped fresh spinach. Season with a pinch of salt and pepper.
5. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of oven-ready lasagna noodles over the sauce. Top with half of the ricotta-spinach mixture, then another layer of meat sauce, and about 3/4 cup of shredded mozzarella cheese.
6. Repeat the layers: noodles, remaining ricotta-spinach mixture, meat sauce, and another 3/4 cup of mozzarella. Top with a final layer of noodles, the remaining meat sauce, and the last 1/2 cup of mozzarella cheese.
7. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
8. Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set and makes for easier serving. Allow to cool completely before portioning into individual containers for meal prep. Refrigerate for up to 3 days.

Nutrition (per serving)

• Calories: 580
• Protein: 39.5 g
• Carbohydrates: 50.8 g
• Fat: 24.5 g
• Fiber: 4.5 g
• Sodium: 920 mg
• Saturated Fat: 12 g
• Sugar: 12 g
• Cholesterol: 105 mg