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Close up of spinach and ground beef lasagna in a glass baking dish, topped with melted cheese, savoury meat sauce, and fresh parsley, with bowls of herbs and red pepper flakes nearby.

Beef and Spinach Lasagna

Beef and spinach lasagna is layered with creamy ricotta, rich meat sauce, and plenty of melty cheese for a cozy, crowd-pleasing dinner everyone will love.
Prep Time 30 minutes
Cook Time 50 minutes
Rest Time 15 minutes
Total Time 1 hour 35 minutes
Servings 8 Servings

Ingredients

Meat Sauce

  • 1 tbsp extra virgin olive oil
  • 1 pound (454 g) lean ground beef
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • 1 (680 mL) jar marinara sauce
  • 1 (400 mL) can crushed tomatoes

Ricotta Spinach Layer

  • 300 g frozen chopped spinach thawed and squeezed very dry
  • 16 ounces (454 g) whole milk ricotta cheese
  • 1 large egg
  • 1 cup freshly grated Parmesan cheese divided
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

Assembly

  • 9 lasagna noodles cooked and drained
  • 3 cups shredded mozzarella cheese
  • fresh chopped parsley or basil optional, for serving

Instructions

  • Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion is softened, about 8 to 10 minutes. Drain excess grease if needed.
  • Stir in the garlic, salt, Italian seasoning, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
    browned ground beef and minced garlic in a wok.
  • Add the marinara sauce and crushed tomatoes. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
    tomato meat sauce simmering in a black pot.
  • In a large bowl, combine the spinach, ricotta, egg, ½ cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
    spinach and ricotta mixture in a glass bowl with a spoon.
  • Preheat the oven to 375°F (190°C).
  • Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish.
    tomato sauce spooned over the bottom of a 9x13 glass baking dish.
  • Layer with 3 lasagna noodles, one third of the ricotta mixture, one third of the meat sauce, and 1 cup of mozzarella cheese. Repeat the layers two more times, finishing with the remaining mozzarella and Parmesan cheese on top.
    unbaked cheesy lasagna in a 9x13 glass baking dish.
  • Cover loosely with foil and bake for 35 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the cheese is bubbly and lightly golden. Top with chopped fresh parsley, if desired. Let the lasagna rest for at least 15 minutes before slicing and serving.
    cheesy lasagna topped with fresh chopped parsley in a 9x13 glass baking dish.

Notes

Squeeze the spinach dry. Excess moisture is the quickest way to end up with a watery lasagna. Don't skip this step.
Use whole milk ricotta for the creamiest texture and richest flavour. Low fat varieties can be grainy and less flavourful.
Let the sauce simmer until slightly thickened before assembling. A thin sauce can make the layers slide apart.
Shred your own mozzarella if possible. It melts more smoothly and gives you better cheesy layers than pre-shredded cheese.
Rest for at least 15 minutes after baking. This helps the layers set up and makes slicing much easier.
Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months for an easy make ahead meal.

Nutrition

Serving: 1Serving | Calories: 500kcal | Carbohydrates: 28g | Protein: 37g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 999mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 507mg | Iron: 3mg
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