Five Cheese Spinach Lasagna
1000 Cal, 60g Carbs, 53g Fat, 74g Protein
Servings
10servings
Servings
10servings
Ingredients
  • 3/4lb Lasagna noodlesAbout 12 12″ strips
  • 4lb Spaghetti sauceAbout 7.5 cups
  • 1.5lbs Ground beef
  • 5cups SpinachChopped
  • 1 OnionDiced
  • 1bulb garlicDiced
  • 4cups MushroomDiced – About 2 packages of mushrooms from grocery store
  • 2 Eggs
  • 32oz Ricotta cheese
  • 2.5lbs Mozzarella cheese
Strong Cheeses
  • 3/4cup Grana Padano
  • 3/4cup Parmesan cheese
  • 3/4cup Parmigiano Reggiano
  • 1/2 – 2tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper
Instructions
  1. Saute the onions, garlic, and mushrooms
  2. Add the ground beef to the veggies and brown
  3. Once the ground beef begins to brown, add in spinach
  4. 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
  5. Cook lasagna noodles, but make sure they are undercooked. During the baking process they will absorb the liquid from the meat sauce
  6. In a mixing bowl, mix ricotta cheese with the eggs using an electric mixer
  7. In another bowl, mix the 3 strong cheeses together
  8. 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
  9. Repeat the layers for a total of 3 times
  10. Spray foil with nonstick spray to prevent sticking. Cover pan and bake at 375F for 25 minutes
  11. 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.