Spinach and Beef Lasagna
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  • 1 1/2 lb lean (at least 80%) ground beef
  • 11 can (15 oz) Italian-style tomato sauce
  • 11 bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
  • 11 container (15 oz) ricotta cheese
  • 11 jar (16 oz) Alfredo pasta sauce
  • 18 uncooked lasagna noodles
  • 11 bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
  • 11 cup shredded mozzarella cheese (4 oz)1 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally. </picture>
  • 12 Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce. </picture>
  • 13 Top with half each 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 top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight. </picture>
  • 14 Heat oven to 350°F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving. </picture>



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