Layered Lasagna

A comforting, richly flavored lasagna with tender ground beef, savory tomato sauce, and creamy cheese layers, baked until golden brown. Served with a crisp green salad and warm garlic bread.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $10.19/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

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

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes (28 ounce)
• 1 can tomato paste (6 ounce)
• 1.5 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 12 lasagna noodles (uncooked)
• 15 ounce ricotta cheese
• 0.5 cup Parmesan cheese (grated)
• 4 cup mozzarella cheese (shredded)
• 6 ounce fresh spinach
• 1 whole Italian bread
• 0.25 cup butter (softened)
• 0.5 teaspoon garlic powder
• 4 cup mixed green salad
• 2 tablespoon Italian dressing

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 pound ground beef and cook until browned, breaking it up with a spoon, about 8 minutes. Drain any excess fat.
2. Add the 1 medium yellow onion and 4 cloves minced garlic to the pot with the beef. Cook until softened, about 5 minutes.
3. Stir in the 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 1/2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
4. While the sauce simmers, cook the 12 lasagna noodles according to package directions until al dente. Drain and set aside.
5. In a medium bowl, combine the 15 ounces ricotta cheese, 1/4 cup of the grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, and the 6 ounces fresh spinach. Mix well.
6. Preheat oven to 375°F (190°C).
7. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with a layer of meat sauce and 1 cup of mozzarella cheese.
8. Repeat the layers: 3 noodles, remaining ricotta mixture, meat sauce, and 1 cup mozzarella cheese. Top with another 3 noodles, remaining meat sauce, and the remaining 2 cups mozzarella cheese.
9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
10. While the lasagna bakes, prepare the garlic bread: Slice the 1 loaf Italian bread in half horizontally. In a small bowl, combine the 1/4 cup softened butter and 1/2 teaspoon garlic powder. Spread evenly over both halves of the bread. Bake alongside the lasagna for the last 10-15 minutes, or until golden brown.
11. Let the lasagna rest for 10-15 minutes before slicing and serving. Serve with the 4 cups mixed green salad dressed with 2 tablespoons Italian dressing and garlic bread.

Notes

Leftovers can be portioned and stored in airtight containers in the refrigerator for up to 4 days, or frozen for longer. Reheat in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 780
• Protein: 50.1 g
• Carbohydrates: 65.5 g
• Fat: 34.2 g
• Fiber: 8.7 g
• Sodium: 1250 mg
• Saturated Fat: 18.5 g
• Sugar: 12.8 g
• Cholesterol: 135 mg