Spinach Ricotta Lasagna

3 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
56 ounces crushed tomatoes
12 ounces tomato paste
4 teaspoons dried basil
3 teaspoons dried oregano
1 1/4 teaspoons salt
1 pound fresh spinach
1 pound ground beef
4 cups ricotta
2 eggs, beaten
10 ounces shredded mozzarella cheese
8 ounces fresh grated Parmesan cheese
9 ounces no-boil lasagna sheets

In a medium saucepan heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook for 5 minutes or until soft. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes and the tomato paste, and then mix in 2 teaspoons of the basil, 1 1/2 teaspoons of the oregano, and 1 teaspoon of salt. Simmer over medium-low heat, stirring occasionally, for 1 hour. Use a hand blender to break down the sauce if desired.

Preheat your oven to 375º F.

In a large sauté pan, heat the remaining tablespoon of olive oil. Add in the spinach and cook over medium heat until wilted. Remove to a large bowl. Add the ground beef to the same pan, along with the remaining 2 teaspoons basil, 1 1/2 teaspoons oregano, 1/4 teaspoon salt. Cook, stirring frequently, until browned and crumbled. Drain off any excess grease. Remove from heat.

Combine the mozzarella and Parmesan cheeses. To the spinach add the ricotta, eggs, and 2 cups of the cheese blend. Stir until thoroughly mixed.

To assemble the lasagna, spread 1 cup of sauce on the bottom of a 9×13-inch baking pan. Layer 4 sheets of lasagna, overlapping slightly. Spread 1/3 of the ricotta and spinach over the lasagna sheets. Sprinkle half of the meat mixture followed by 1 cup of cheese blend, and then 1 cup of sauce over the top.

Add another 4 sheets of lasagna followed by 1/3 of the ricotta and spinach, and 1 cup of sauce. Layer 4 sheets again, the rest of the ricotta and spinach, all the remaining meat, and 1 cup of sauce. For the final layer, layer 4 lasagna sheets, any remaining sauce, and all of the remaining cheese.

Tent a piece of foil over the top of the pan and bake for 55 minutes. Remove the foil and continue baking an additional 5 minutes or until the cheese is melted and slightly browned. Remove from the oven and allow to sit for 10-15 minutes before cutting.


Makes 12 servings.