Directions
- 1Break the lasagna sheets into 2-inch pieces, add them to a pot of boiling salted water, and cook until al dente.
- 2Drain the pasta, reserving 1.5 cups of pasta water.
- 3Add 1 tablespoon of olive oil, minced garlic, and red pepper flakes to a large deep skillet and cook, stirring often until fragrant, about 1 minute.
- 4Add the roughly chopped baby spinach and salt to the skillet and cook, stirring often, until the spinach is wilted, about 1 more minute.
- 5Remove the spinach mixture to a strainer, remove excess liquid, and place it in a medium bowl.
- 6Add the ricotta cheese to the spinach in the bowl and stir to combine.
- 7Wipe out the skillet, bring it back to medium heat, add 1 tablespoon of olive oil along with the ground beef, and cook until the beef is browned, about 5 minutes.
- 8Add the Italian seasoning and diced red onion to the beef and cook until the onion softens, about 3 more minutes.
- 9Add the marinara sauce to the beef and onions and mix well.
- 10Add the reserved pasta water to the sauce.
- 11Add the cooked lasagna pasta to the sauce, along with half the shredded mozzarella and Parmesan cheese, and stir to combine.
- 12Spread the mixture onto an oiled 12x17-inch baking sheet in one even layer.
- 13Dollop the ricotta-spinach mixture over the lasagna.
- 14Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top.
- 15Bake at 400°F (200°C) for 30 minutes, or until the sauce is bubbly and the top is lightly browned and the cheese is melted.
- 16Garnish with fresh basil leaves.
Ingredients
- 4 tablespoons olive oil
- 0.5 teaspoon salt
- 1 pound lasagna pasta
- 2 garlic cloves
- 0.5 teaspoon red pepper flakes
- 5 ounce container baby spinach
- 1 cup ricotta cheese
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 1 red onion
- 25 ounces jarred marinara sauce
- 2.5 cups shredded low moisture mozzarella
- 1.5 cups freshly grated parmesiano reggiano
Equipment
sheet panlarge deep skilletstrainermedium bowllarge pot
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