Meaty Spinach Lasagna

Lasagna is a favorite in our house.  Meat, cheese, noodles, and sauce what is not to love?!?  Originally I was  planning on making Spinach and Prosciutto Lasagna, but when I was able to get my favorite local made italian sausage cheap my meal plan changed a little.

This is definitely a great meaty lasagna.  I love the addition of spinach and ricotta.  Yum!  Definitely irresistable!  I also decided to use a homemade sauce.  I used my homemade pizza sauce and doubled the recipe.  I subbed Hunt's pasta sauce for the tomato sauce, used 6 oz tomato paste, and left everything else the same.  Super easy and affordable!

Meaty Spinach Lasagna
10 oz frozen spinach, thawed and drained
2 cups ricotta cheese
1 egg
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, shredded
1 package lasagna noodles (you will need about 14-16 noodles)
5-6 cups pasta sauce (or 2 jars)
1 lb ground beef
3/4 lb italian sausage
1 medium onion, diced
1 TBS minced garlic
24 oz shredded mozzarella
1/2 cup parmesan cheese, shredded

• Prepare noodles as directed on package, drain and set aside
• Place 1/2-1 cup pasta sauce in the bottom of a 11x13 baking dish, spread to coat, and set aside
• In a large skillet saute onion over medium high until translucent, about 7-10 minutes
• Add garlic and saute for about 1 minute
• Add italian sausage and ground beef to the skillet and cook until no longer pink and cooked through
• Drain the meat mixture and return to the skillet
• Add the remaining pasta sauce and simmer until ready to build lasagna
• Meanwhile in a small bowl combine spinach, ricotta, egg, salt, pepper, and 1/4 cup parmesan cheese
• To build the lasagna place 4-5 noodles on top prepared sauce, top with 1/2 of the ricotta mixture (I place dollups around then smush them down a bit with my fingers), 1 1/2 - 2 cups of the meat mixture, 8 oz shredded mozzarella and repeat
• For the top layer add the noodles on top of the shredded mozzarella, top with remaining sauce, and sprinkle with 1/2 cup parmesan cheese
• Cover with foil and bake in a preheated 375 degree oven for 60 minutes
• Remove foil, top with remaining mozzarella cheese, and bake for 10 minutes or until melted and bubbly
• Let rest for about 10-20 minutes before serving

Lasagna can seem like a very intensive dish, but it really isn't.  The layering takes some time and it does take a while to cook.  In the end it is sooooo worth the effort.  There is nothing like a homemade lasagna.  For me it is the ultimate comfort food.  

Below is the nutritional value per serving.  This recipe yields approximately 12 servings.

Nutrition Facts

Serving Size 369 g

Amount Per Serving

Calories 678 Calories from Fat 259

% Daily Value*

Total Fat 28.8g 44%

Saturated Fat 13.5g 68%

Trans Fat 0.1g

Cholesterol 151mg 50%

Sodium 1159mg 48%

Total Carbohydrates 55.0g 18%

Dietary Fiber 3.2g 13%

Sugars 6.5g

Protein 48.3g

Vitamin A 62% • Vitamin C 26% Calcium 63% • Iron 62%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin B6
• Very high in vitamin B12

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