Spinach and Beef Lasagna

This delicious Spinach and Beef Lasagna is a wonderful change from the classic we all love. give this one a try!

1 1/2 lb. lean ground beef

1 15 oz. can Italian style tomato sauce

1 lb. frozen bag bell pepper and onion stir fry, thawed and drained

1 15 oz. container ricotta cheese

1 16 oz jar Alfredo pasta sauce

8 uncooked lasagna noodles

1 lb. bag frozen cut spinach, thawed and squeezed to drain

1 cup shredded mozzarella cheese

Spray a 13 x 9 inch baking dish with cooking spray.

In a 12 inch nonstick skillet, cook the beef over medium high heat until cooked through, stirring frequently to crumble. Drain. Stir in tomato sauce. Reduce heat to medium and cook 5 minutes, stirring occasionally.

Meanwhile in a medium bowl, combine bell pepper and onion stir fry and ricotta cheese, mix well.

Spoon 1/2 cup of Alfredo sauce in bottom of baking dish. Arrange 4 uncooked noodles over sauce.

Top with half of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture.

Spoon remaining Alfredo sauce over the top, sprinkle with remaining mozzarella cheese.

Spray a sheet of foil with cooking spray and place sprayed side down on baking dish, seal tightly.

Refrigerate at least 4 hours or overnight.

Heat oven to 350 degrees.

Bake covered for 45 minutes. Uncover and bake an additional 20-25 minutes or until bubbly and heated through.

Let stand 5-10 minutes before serving. Serve with Homemade Garlic Bread Sticks, if desired.

Serves 8

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