Beef, Ricotta, and Spinach Lasagna
Beef, Ricotta, and Spinach Lasagna is a hearty and classic Italian dish that layers lasagna noodles with a rich and savory filling. Ground beef is cooked with onions, garlic, and tomato sauce to create a flavorful meat sauce. This is combined with a creamy mixture of ricotta cheese and fresh spinach, adding a delicious and nutritious twist. Each layer is topped with mozzarella and Parmesan cheese, which melt and brown beautifully in the oven, creating a golden, bubbly crust. The combination of tender beef, creamy ricotta, and vibrant spinach makes this lasagna a well-balanced and satisfying meal, perfect for family dinners or special occasions.
Ingredients
- 17.6 oz Ground Beef
- 3.5 oz Smoked Bacon Lardons
- 5.3 oz Spinach Leaves
- 4.4 oz Button Mushrooms
- 1 Onion
- 1 Garlic Clove
- 6 Fresh Oregano Leaves
- 7 oz Heavy Cream
- 17.6 oz Ricotta
- 10.6 oz Grated Mozzarella
- 3.5 oz Grated Parmesan
- 0.5 oz Butter
- 14.1 oz Fresh Lasagna Sheets
- 24 fl oz Tomato Purée
- 3.4 fl oz Red Wine
- 2 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 0.5 tsp Nutmeg
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (th.6).
- Peel and chop the onion and garlic. Clean the mushrooms and dice them. Wash and dry the spinach leaves.
- Heat the oil in a large pan over high heat. Sauté the lardons, onion, and garlic for a few minutes until the onion is soft. Add the ground beef and cook until all the liquid evaporates.
- Stir in the mushrooms and cook for 5 minutes. Deglaze with red wine, then add the tomato purée, tomato paste, and dried oregano. Bring to a boil, then reduce the heat. Simmer uncovered until thickened. Season and set aside.
- In a bowl, whisk together the ricotta and cream, add the grated mozzarella, and mix well. Lightly butter a large baking dish. Place lasagna sheets at the bottom, cutting to fit. Spread one-third of the meat sauce on top. Add one-third of the ricotta mixture, followed by half of the spinach.
- Repeat the layers, ending with a layer of lasagna sheets topped with the remaining ricotta mixture. Sprinkle with Parmesan and nutmeg.
- Bake for 40 to 45 minutes. Sprinkle with fresh oregano leaves just before serving.
Video
Notes
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