Better Beef Lasagna
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Cook the noodles al dente according to the directions on the package
4
Drain them well then lay out on waxed paper to prevent them from sticking to each other
5
Heat a large nonstick skillet over a medium-high heat
6
Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes
7
Transfer the meat to a plate, discarding any fat remaining in the pan
8
Add the oil to the same pan and heat over a medium-high heat
9
Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes
10
Return the meat to the pan
11
Stir in 2 cups of the tomato sauce and simmer for 2 minutes
12
In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg
13
Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish
14
Place a layer of lasagna noodles on top, touching but not overlapping
15
Spread half of the ricotta mixture on top of the noodles
16
Add another layer of noodles
17
Top with half the beef-mushroom mixture
18
Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles
19
Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses
20
Cover loosely with foil and bake for 45 minutes
21
Uncover and bake for 15 minutes more
22
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Folate, Copper, Magnesium