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Beef, Spinach and Mushroom Lasagna

Beef, Spinach and Mushroom Lasagna, sliced

Lasagna is one of those dishes that seems like it is going to be tricky and time consuming to make, but is actually quite easy to prepare. It makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for a smaller group, since you can slice it up and freeze portions, ready to reheat a few days or weeks down the line for a quick (yet still homemade) dinner!

I’m not a big fan of lasagnas that go overboard with cheese. Instead, I prefer lasagnas that have a good balance of meat, veggies and spices in them to keep them interesting. This lasagna is a good example, as it incorporates ground beef, spinach, mushrooms, onions and garlic into it. It isn’t heavy on cheese, although it does use ricotta, mozzarella and parmesan cheeses, which I think keeps it a little lighter and a little healthier than some other recipes. I cheated a little bit and used good quality jarred marinara sauce as a base, as well as no-boil lasagna noodles, which saved on prep time.

About 1 hour after you start cooking, you’ll be ready to sit down to eat. The sauce for this lasagna is meaty and flavorful, with lots of nice garlic flavor and a hint of spice from the red pepper flakes. Add in more pepper when you’re preparing the sauce if you like things spicier. You can actually taste the spinach in the spinach filling because the ricotta and parmesan cheese that it is mixed in with don’t overwhelm it. Mozzarella on top, of course, adds a classic lasagna look to everything.

Beef, Spinach and Mushroom Lasagna

Beef, Spinach and Mushroom Lasagna
1 tbsp olive oil
1 medium onion, diced
2 cups crimini mushrooms, diced
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
1-lb lean ground beef
salt and pepper, to taste
2 16-oz jars marinara sauce
10-oz chopped, frozen spinach, defrosted
16-oz ricotta cheese
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
9 no-boil lasagna noodles

Preheat oven to 375F.
Heat a large saute pan over medium heat, add olive oil and saute onions for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
Allow to cool for about 10 minutes before slicing.

Serves 9

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22 Comments
  • Your version for the lasagna looks really good. You can also add some cottage cheese which will make it even lighter. I use Romano cheese instead Parmesan, but either is still great! You can never go wrong mixing the spinach with the mushrooms. It makes a great veggie version too without the meat. I just featured a lasagna recipe on my own site last week! (www.simpleitaliancooking.com).

    Keep up the great work!

    Liz

  • Chris Mower
    April 28, 2010

    I also use Romano cheese in lasagna. Because my wife isn’t a mushroom fan, we don’t make our lasagna with mushrooms… and as I write this, it occurs to me that I could make half with and half without… oh yeah!

    Thanks for sharing 🙂

  • lucasbonz
    April 28, 2010

    Great I’m using some mozzarella cheese for sauce and that’s great for lasagna.

  • Kitchen Corner
    April 28, 2010

    This one looks absolutely delicious!

  • Cinda
    April 28, 2010

    I love a good lasagne and this one is simply delish!!

  • Alice
    April 28, 2010

    Gorgeous! One of my favourite!

  • Lasagna Recipe
    April 29, 2010

    I couldn’t agree more, the first time I laid my eyes on lasagna, I thought it’s too complicated for me. Now that I’ve learned the basics, I can practically cook lasagna with whatever is in the pantry and fridge. I can simply work it out. Beef lasagna is my kid’s favorite, and I’ve used so many veggies with it already that I’m running out of idea, lol!

  • ElaineFrist
    April 29, 2010

    That looks delicious! Thanks for sharing!

  • Window On The Prairie
    April 29, 2010

    Wonderful Idea! I’ll try it next time.
    Thanks,
    Suzanne

  • Rixck
    May 2, 2010

    Looks very appetizing, although I prefer ground beef to the mushrooms.

  • mocha
    July 8, 2010

    Mmmm. This is in the oven now and it smells sooo good. Can’t wait to eat it.

  • suedar
    September 15, 2011

    might even use ground chicken instead of the beef for a healthier dish and i think it will go well with the spinach and mushrooms.Looks really delish!Ty for the post

  • Jessica
    November 2, 2011

    Yum! Cant wait to try this! Definitly bookmarked.When you go into freezing this recipe do you cook it before you freeze it or prepare it all and then freeze and bake when ready to eat?

  • Brittany
    December 20, 2011

    Delicious 🙂 I used fresh spinach instead of frozen.

  • les
    July 9, 2012

    Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms,

    typo me thinks… first part should be onions??

  • Kim
    October 30, 2012

    Made this for dinner last night, I myself used fresh spinach and I think it came out delicious. There are still plenty of leftovers!

  • Joy Dauble
    November 12, 2013

    I am in love with the lasagna and my husband said it was better than his mom’s. High praise indeed, because before we married he always talked about her awesome lasagna. I used fresh spinach instead of frozen & used the noodles that you have to cook, but I’ve made it this way twice now and mmm… it is just so good! Thank you for posting the recipe.

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