Spinach & Meat Lasagne
- Ready In:
- 2hrs
- Ingredients:
- 24
- Serves:
-
12
ingredients
- 12 no-boil lasagna noodles
- 1 lb ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed & squeezed dry
- 1⁄4 cup onion, finely chopped and sauteed
- 6 cups mozzarella cheese, grated (I use a blend of what ever white cheese I have)
- 1⁄2 cup parmesan cheese
- 1 cup evaporated milk
- 1 tablespoon flour
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon white pepper
- 1 lb ground pork
- 1 lb ground beef
- 1 (10 ounce) can mushrooms
- 1⁄2 cup finely chopped onion
- 3 garlic cloves
- 1 (12 ounce) jar your favorite spaghetti sauce
- 1 (19 ounce) can diced tomatoes
- 1 beef bouillon cube
- 1 teaspoon dried oregano (you can use more, to taste)
- 1 teaspoon dried basil (you can use more, to taste)
- 1 teaspoon dried thyme (you can use more, to taste)
- 1 teaspoon honey powder
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce
directions
- In a Large bowl mix 1lb Ricotta cheese, chopped spinach, 1/4 Cup onion finely chopped and sauteed, 1 cup mozzarella cheese grated, 1/2 Cup parmesan cheese until well blended.
- Blend flour with evaporated milk and add to spinach cheese mixture.
- Mix thoroughly.
- Mix in nutmeg and pepper.
- Set aside.
- In large pot (dutch oven) brown meats.
- Line a colander with papertowel and transfer meat to drain fat.
- Saute mushrooms and onions in a little olive oil.
- Add rest of ingredients including meat plus 1 cup of water and simmer 1 hour.
- Spray a 9 x 13 pan with cooking spray.
- Put a generousl ladle of sauce in bottom of pan.
- Cover with a thin layer of grated mozzarella cheese.
- Arrange 3 noodles on top.
- Spread 1/2 spinach cheese mixture over noodles.
- Arrange 3 noodles on top.
- Cover with a layer of sauce and a light covering of Mozzarella cheese.
- Cover with 3 noodles.
- Spread rest of spinach cheese mixture over noodles.
- Cover with 3 noodles.
- Finish with a layer of meat sauce.
- Cover with foil and bake 45 minIn 350F oven.
- Remove foil and cover top with rest of cheese.
- Return to oven for 15 - 20 min till golden.
- Let stand on counter 10 min before cutting.
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RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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