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Beefy Spinach Lasagna
Recipe courtesy North Dakota Wheat Commission

8 ounces lasagna noodles
1 pound lean ground beef
2 (15 1/2-ounce) jars spaghetti sauce
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
Lawry's salt and pepper to taste
1/4 cup chopped onion
4-ounce can mushroom stems and pieces
6-ounce can tomato paste
1 pound dry curd cottage cheese
12 ounces shredded mozzarella cheese, divided
3 ounces shredded romano cheese
1 egg, slightly beaten
10-ounce package chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
3 ounces sliced pepperoni, optional

Cook lasagna noodles according to package directions. Rinse in cold water; drain thoroughly.

Brown ground beef and drain. Add spaghetti sauce, seasonings, onion, mushrooms, and tomato paste; heat until it has reached the boiling stage. Set aside.

Mix cottage cheese, 4 ounces mozzarella cheese, romano cheese, egg and spinach.

Spoon 1 1/2 cups of meat sauce into 9 x 13 inch pan. Layer with noodles, 1 1/2 - 2 cups cheese mixture, and 1/4 cup Parmesan cheese.

Repeat the layers. Top with 8 ounces mozzarella cheese. Bake at 350 degrees for 30-45 minutes, until bubbly. Place under broiler 1-3 minutes to brown the cheese.

Option: Arrange pepperoni in a middle layer of the lasagna. Precooking either in the microwave or in a pan and drying with a paper towel will eliminate some of the fat.

Serves 8-10.

Nutritional Information