Categories: Ground Beef, Lasagna, Pasta

Ingredients

• 1 pound lean ground beef, round or chuck
• 1/2 cup chopped onion
• 4 ounces sliced mushrooms
• 1/4 cup flour
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon dried leaf oregano, crumbled
• salt and pepper
• 1 1/2 cups milk
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 egg
• 1 package (10 ounces) chopped frozen spinach, thawed and well drained
• 1 cup ricotta cheese
• 8 ounces lasagna noodles, cooked and drained
• 4 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. In a large skillet, saute ground beef, onion, and mushrooms until beef is browned and onion is tender. Pour off excess fat; stir in flour, basil, oregano, 1 teaspoon sait and 1/4 teaspoon pepper. Gradually stir in 1 1/2 cups milk, tomato sauce, and 1/2 cup water. Stirring constantly, bring mixture to a boil; remove from heat.

2. Beat egg with 1/2 teaspoon salt; stir in well drained and squeezed spinach and ricotta cheese.

3. Spoon about one-third of the meat mixture into a greased 13×9×2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with ail of the spinach mixture, then another one-third of the meat mixture and all of the mozzarella cheese. Top with remaining lasagna noodles and remaining meat mixture. Sprinkle spinach lasagna evenly with Parmesan cheese.

4. Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving.

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