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Beef, Spinach, Ricotta Lasagne

Thyme for Cooking, Blog Posted on by

The first time I made lasagne was when I was first living on my own – probably for a dinner party.

I made it according to a recipe that was making the circuit at the time and that I still see making the circuit on food blogs from the U.S.

The main ingredients were ground beef, tomato sauce and cottage cheese, in addition to the noodles and, of course, more cheese.

I didn’t make it for a lot of years, but, with the advent of no-cook noodles, I started making it on this side of the pond.

First – no cottage cheese.

Then I learned that everyone here makes lasagne with a béchamel sauce and ricotta cheese as well as the tomato sauce. It makes a lovely, creamy lasagne so that’s what I did.

The other day, mon mari (who rarely will eat pasta) requested lasagne.

I was more than happy to oblige (I would eat pasta every day).

But he wanted the kind ‘without the white sauce’.

I was still happy.

But it did make coming up with a sauce that works with no-cook noodles a bit more challenging. I used tomatoes from my freezer which tend to have lots of thin juices.  It worked just fine.

Beef, Spinach, Ricotta Lasagne

Total time: 50 minutes

Ingredients:

  • 12 – 16 sheets ‘no-cook’ lasagna noodles
  • 10oz (300gr) ground beef
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 1/2 cups (28oz, 840gr) whole tomatoes, chopped, with all juices
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 8oz (240gr) frozen spinach, thawed, squeezed mostly dry
  • 15oz (450gr) ricotta cheese
  • 1 cup (4oz, 120gr) Mozzarella cheese, shredded

Beef, Spinach, Ricotta Lasagne

Instructions:

  • Heat the oil in a large skillet over medium heat. Add onion and sauté for 7 – 8 minutes or until tender.
  • Add garlic, beef and sauté until cooked, breaking the beef up as it browns.
  • Add 2 cups of tomatoes with juices to skillet, along with herbs and chili powder.
  • Cover, reduce heat and simmer for 5 minutes.
  • Combine remaining 1 1/2 cups tomatoes and juices with ricotta and spinach..
  • To assemble:
  • in an square, 10 X 10 (25 X 25cm) or oblong baking dish, 8 X 10, (20 X 25cm) or so… make the following layers:
  • 1/3 meat sauce
  • 3 – 4 lasagne noodles
  • 1/2 spinach ricotta mixture
  • 3 – 4 lasagne noodles
  • 1/3 meat sauce
  • 3 – 4 lasagne noodles
  • 1/2 spinach ricotta mixture
  • 3 – 4 lasagne noodles
  • remaining meat sauce
  • Cover and bake 400F (200C) for 20 – 25 minutes, or until noodles are tender. Test in center with a sharp knife.
  • Uncover, top with shredded cheese and bake 5 – 10  minutes longer.
  • Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.

Print Recipe

That’s all for today…..

Reading all the super Tuesday opinions has worn me out.

I’m going to have a glass of wine, put my feet up and listen to the wind and rain…. Weather here is nasty!

But still preferable to politics.


Last update on March 2, 2016

Comments

Beef, Spinach, Ricotta Lasagne — 3 Comments

  1. Katie you lasagna looks scrumptious. We love lasagna in this household too, such a satisfying meal…I have quite a few recipes on my own blog. Although I use gluten free lasagna noodles I too learned they do not need to be precooked – such a time saver.

  2. This looks yummy! I do use cottage cheese but only because I’m not a big ricotta fan. I also make my mozzarella which makes for a creamier cheese. I use regular pasta and don’t cook it, but also don’t use a heavy tomato sauce so there is quite a bit of liquid going on and the pasta always comes out just fine.

    I’m so sick of the election stuff here. I really am. And everywhere I read, blogs, articles, comments in totally non-political posts on places like Lifehacker and I just can’t get away from the politics! And the endless automated phone calls! UGH! Can’t wait until this is all over.

  3. Thanks, Ina… you do have some wonderful lasagnes…. I have a few bookmarked!

    nightsmusic, I use the tomatoes from my freezer, so, yes. I lot of liquid, but it works well. You will have a long wait, I’m afraid…. and it seems to be getting worse by the day. Poor you!

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