Five Cheese Spinach Lasagna
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servings
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Ingredients
- 3/4 lb Lasagna noodles About 12 12" strips
- 4 lb Spaghetti sauce About 7.5 cups
- 1.5 lbs Ground beef
- 5 cups Spinach Chopped
- 1 Onion Diced
- 1 bulb garlic Diced
- 4 cups Mushroom Diced - About 2 packages of mushrooms from grocery store
- 2 Eggs
- 32 oz Ricotta cheese
- 2.5 lbs Mozzarella cheese
Strong Cheeses
- 3/4 cup Grana Padano
- 3/4 cup Parmesan cheese
- 3/4 cup Parmigiano Reggiano
- 1/2 - 2 tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper
Ingredients
Strong Cheeses
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Instructions
- Saute the onions, garlic, and mushrooms
- Add the ground beef to the veggies and brown
- Once the ground beef begins to brown, add in spinach
- Once the meat is fully cooked, transfer to a stock pot and add in spaghetti sauce and seasoning. Bring to a simmer for about 5 minutes
- Cook lasagna noodles, but make sure they are undercooked. During the baking process they will absorb the liquid from the meat sauce
- In a mixing bowl, mix ricotta cheese with the eggs using an electric mixer
- In another bowl, mix the 3 strong cheeses together
- Begin layering the lasagna in a 9”x13” pan. From bottom to top: A thin layer of meat sauce (about a ¼” – ⅛” thick layer) A layer of lasagna noodles (about 4 noodles) A layer of ricotta cheese (about ⅓ of the cheese mixture) 3 ⅓ cup mozzarella cheese ¾ cup of the strong cheese mix
- Repeat the layers for a total of 3 times
- Spray foil with nonstick spray to prevent sticking. Cover pan and bake at 375F for 25 minutes
- Remove foil and bake for another 25 minutes
Recipe Notes
- 2 of the strong cheeses could be removed and instead use only 1 strong cheese with a total of 2.25 cups.
- Make sure you have a deep lasagna baking dish OR do not do 3 layers high lasagna.
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