Beef, Spinach And Mushroom Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups cremini mushrooms, diced
• 6 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 lb lean ground beef
• salt and pepper, to taste
• 2 (16 ounce) jars marinara sauce
• 10 ounces frozen chopped spinach, defrosted
• 16 ounces ricotta cheese
• 1/3 cup parmesan cheese
• 1 cup shredded mozzarella cheese
• 9 no-boil lasagna noodles

Recipe

• 1 preheat oven to 375°f.
• 2 heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. add salt and pepper to taste.
• 3 while the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
• 4 take out a 9×13-inch baking dish. cover the bottom with about 1 1/2 cups marinara sauce. evenly space 3 no-boil lasagna noodles on top of the sauce layer. top noodles with about half of the spinach mixture, spreading it into an even layer. top with about 1/2 of the remaining sauce. top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. cover loosely with a piece of aluminum foil.
• 5 bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
• 6 allow to cool for about 10 minutes before slicing.