Beef and Spinach Lasagne, II; dog help

Mon mari and I have an ongoing disagreement about the proper way to make lasagne.

Neither of us is in favor of our college-age staple ingredient of cottage cheese…..

I like to use no-cook noodles because it’s easy (and I’m lazy) but no-cook noodles require a bit more liquid in order to get the noodles properly done.

I like to use a béchamel sauce which is standard on this side of the pond and makes a very creamy lasagne

Mon mari prefers that I don’t use a béchamel, saying instead I should use more tomatoes and more cheese.

I think I’ve reached an acceptable compromise with this lasagne…. I added a cup of whole-milk ricotta to the béchamel and it made a lovely, thick cheese sauce.

We were both happy.

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Beef and Spinach Lasagne

Using no-cook noodles makes this lasagne an easy dish. 
This makes enough for 4 – or for 2, twice, which is what we did…. Leftovers making a second dinner are nice this time of year.

  • Author: Katie Zeller
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Pasta


  • 1820 sheets ‘no-cook’ lasagna noodles
  • 12oz (360gr) ground beef
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp paprika
  • 2 tsp chili powder
  • 10oz (300gr) frozen spinach, thawed, chopped, squeezed dry
  • 2 tbs butter
  • 2 tbs flour
  • 1 1/2 cups milk, 12oz, (360ml)
  • 1 cup (8oz, 250gr) ricotta cheese
  • 1 cup (4oz, 120gr) shredded mozzarella


  • Meat Sauce:
  • Heat the oil in a large skillet over medium heat. Add onion, and sauté for 5 minutes.
  • Add garlic, paprika, chili powder and sauté briefly.
  • Add beef and sauté, breaking it up as it browns.
  • Add tomatoes, juices, herbs to skillet.
  • Cover, reduce heat and let simmer until needed.
  • Béchamel sauce:
  • In a medium saucepan heat the butter over low heat.
  • Add flour and stir with a whisk for 1 minute.
  • Add a little (1/4 cup) of the milk and whisk to combine.
  • Turn heat up to medium-high and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or two.
  • When all of the milk is in bring to a boil, whisking.
  • Add ricotta, whisking until it melts and makes a thick sauce. Remove from heat.
  • 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, break up if needed to get good coverage
  • 1/3 béchamel sauce
  • 3 – 4 lasagne noodles
  • 1/3 meat sauce
  • 3 – 4 lasagne noodles
  • all of the spinach
  • 1/3 béchamel sauce
  • 3 – 4 lasagne noodles
  • 1/3 béchamel sauce
  • 3 – 4 lasagne noodles
  • 1/3 meat sauce
  • 3 – 4 noodles
  • all of the tomato sauce
  • all of the shredded cheese
  • Cover and bake 400F (200C) for 20 – 25 minutes, or until noodles are tender. Test in center with a sharp knife.
  • Uncover and bake 5 minutes longer to brown cheese.
  • Remove and let rest for 5 minutes.
  • Cut into squares (or oblongs) and serve.


You could use fresh spinach, stirred into the meat sauce to wilt or just as a separate layer


  • Serving Size: 1/4 recipe
  • Calories: 960
  • Sugar: 14.2 g
  • Sodium: 408 mg
  • Fat: 27 g
  • Saturated Fat: 14.3 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 122.1 g
  • Fiber: 16.5 g
  • Protein: 52.2 g
  • Cholesterol: 119.3 mg

Keywords: lasagne, beef lasagna, spinach lasagne

Beef and Spinach Lasagne

I’ve been busy, decorating for Christmas, going out to lunch and all sorts of fun things.

So I will leave you with a photo of the girls helping mon mari do the dishes.

They like to do their bit around the house.

For the curious, Guapa’s toe seems to be fine. It appears to be retreating into what is left of the nail and she isn’t limping anymore.

At least not when she runs to the kitchen for treats….

6 thoughts on “Beef and Spinach Lasagne, II; dog help”

  1. I am surprised you can get the no cook noodles in your part of the world. I have never had the courage to try them.

    • It really is strange what we can get here… no-cook noodles have been around forever, pastry (puff pastry, phyllo, etc,) is always fresh, never frozen, but Hamburger Helper (or equivalent)? Absolutely not!!!
      I like them – very handy and so much quicker. But one does have to make sure there is adequate liquid and the noodles are covered

  2. Love your recipes for two… we are the same… and those fur babies are great…Pretty sure Finn would have a blast with your girls…

    • It would be a lovely sight to see them all racing around playing. Finn reminds me of their brother, Ghengis, who made my girls look tiny,,,
      Glad you like the recipes 🙂

  3. I just use regular noodles the way you would the no cook. They’re much less expensive, at least here and really no difference. I haven’t found any.

    Blasphemy it may be, but I use cottage cheese with eggs, chives, salt and pepper mixed in. Husband hates ricotta with a passion. I have no idea why, so the cottage cheese is it. But I do use provolone rather than the standard mozzarella. Gives a bit of a smokey flavor which is quite nice.

    Love the dog butts!! 😉

    • I have no choice about the cottage cheese – doesn’t exist here, which is too bad because I love it. Provolone would be good – I wonder if I can find that. We have lots of good, stinky cheeses which I love – and use… but no one else would
      My girls have nice butts!

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