Spinach and Beef Lasagna
Meredith
ingredients
- 1 1/2 lb. lean ground beef
- 1 (15 oz) can Italian-style tomato sauce
- 1 (1 lb) package frozen bell pepper and onion stir-fry, thawed, drained
- 1 (15 oz) container ricotta cheese
- 1 (16 oz) jar Alfredo pasta sauce
- 8 uncooked lasagna noodles
- 1 (1 lb) package Green Giant Frozen cut Leaf Spinach, thawed, squeezed to drain
- 1 cup shredded mozzarella cheese
directions
- 1
Spray 13x9-inch (3 quart) glass baking dish with nonstick cooking spray. In skillet, brown ground beef and drain grease. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
- 2
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 sprayed baking dish. Arrange 4 uncooked lasagna noodles over sauce.
- 3
Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat. Spoon 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.
- 4
Heat oven to 350. Bake covered at 350 for 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.
Source: Meredith
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