Beef Lasagna with Spinach and Ricotta

Beef Lasagna with Spinach and Ricotta
Preparation time: 30m
Cooking time: 40m
Difficulty:

Ingredients

  • 1 Tbsp olive oil
  • 1 medium carrot, finely diced
  • 1/2 large onion, diced
  • 3 garlic cloves, thinly sliced, divided
  • 1 packs Silver Fern Farms Premium Ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 tsp dried oregano
  • 1 10oz pkgs frozen spinach, thawed and drained well
  • 1 cup ricotta
  • 3oz parmesan, divided
  • 1 Egg, whisked to combine
  • 10oz dried lasagna noodles, parboiled for 4 minutes
  • 1 (7oz pkg) shredded low moisture mozzarella
  • 1/4 cup basil leaves

Method

Step 1

Heat 2 Tbsp. oil in a large heavy bottomed pot over medium-high. Add carrot, onion and 2 cloves garlic and cook until softened and starting to brown.

Step 2

Add beef and cook, breaking up into smaller pieces until no longer pink, about 4 minutes. Add tomatoes, oregano and ½ cup water. Lower heat to medium-low and season with salt and pepper and cook until slightly reduced and thickened, about 8 minutes. Remove from heat.

Step 3

Mix remaining garlic, spinach, ricotta, 1.5 ounces parmesan and egg in a medium bowl until well combined.

Step 4

In a 2 quart baking dish, place about a cup of sauce on the bottom. Layer on the pasta sheets, more meat sauce, ricotta mixture and mozzarella. Continue until you've used everything up, making sure to finish with mozzarella.

Step 5

Sprinkle on remaining parmesan and bake in a 400 oven for 25-30 minutes until golden brown and bubbling.

To serve top with fresh basil.