Lasagna with Spinach and Meat Recipe: A Family Favorite!

Lasagna is the ultimate comfort food, right up there with a hearty bowl of soup! This recipe for a spinach and beef lasagna with tomato basil sauce is super easy to make and delicious. If you want a vegetarian option, just skip the beef, and it’ll still satisfy everyone’s taste buds.

You’re going to love this one! Just make sure your baking dish is deep because this lasagna is packed with layers and flavors.

This beef and spinach lasagna is perfect for feeding your family or bringing to a potluck. Lasagna can be made in so many different ways, but I wanted to keep it simple while still delivering a big flavor.

Beef lasagna is my favourite, so I decided to add some spinach for a bit of green goodness. I sautéed fresh spinach with minced garlic, then mixed it with freshly chopped basil for an extra burst of flavour.

This spinach and beef lasagna is the perfect meal to enjoy with your family and create lasting memories at the dinner table. And if you have leftovers, don’t worry—you can freeze them!

Just let the lasagna cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap and aluminum foil, or place them in airtight containers, and freeze for up to 3 months.

When you’re ready to eat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until heated through, or pop it in the microwave for a quicker option. I hope you enjoy this hearty and comforting meal as much as I do!

Lasagna With Spinach and meat Recipe

Lasagna is the ultimate comfort food, and this spinach and beef lasagna is sure to be a hit. It features delicious layers of meat, homemade bechamel sauce, spinach, and browned, bubbling cheese on top. Perfect for feeding a family or bringing to a potluck!

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Prep Time 15 minutes mins

Cook Time 44 minutes mins

Total Time 59 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 1920 kcal

Ingredients

  

Lasagna

• 1 pound No-boil lasagna sheets
• 1 ½ pounds Ground chuck
• 4 ounces Pancetta diced
• 28 ounces Fire-roasted crushed tomatoes
• 5 tbsp Olive oil divided
• 16 ounces Skim ricotta cheese
• 2 Eggs
• 10 ounces fresh Spinach roughly chopped
• 5 cloves Garlic minced
• ½ yellow Onion chopped (about ⅓ cup)
• 2 tbsp fresh Thyme leaves removed from stems
• 2 tsp Crushed red pepper flakes
• 2 tsp Kosher salt divided
• ½ tsp Freshly ground black pepper
• 1 tsp Dried oregano
• ½ cup fresh Basil roughly chopped (plus more for garnish)
• 12 ounces Shredded mozzarella cheese
• ¼ cup grated Parmesan Reggiano cheese

Béchamel Sauce:

• 5 tbsp Unsalted butter
• ½ cup Flour
• 3 cups Whole milk room temperature
• Pinch of grated or ground nutmeg

Instructions

 

Preheat and Prep:

• Preheat your oven to 375°F.
• In a dutch oven or large skillet over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of minced garlic. Sauté for 1 minute until fragrant, then add the chopped spinach. Cook until the spinach wilts, about 4 minutes. Remove and set aside in a bowl.

Cook Pancetta and Beef:

• In the same pot, increase the heat to medium-high, add 2 tablespoons of olive oil and the diced pancetta. Cook until crispy, about 4 minutes. Add the ground beef, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Cook until browned and fully cooked. Reserve 2 tablespoons of the juices, drain the beef, and set aside in a bowl. Mix in ½ cup of basil with the spinach.

Make the Sauce:

• Using the same pot over medium heat, add 2 tablespoons of olive oil and the chopped onions. Sauté for 4-5 minutes until they start to soften. Add the remaining minced garlic, thyme, and sauté for another minute. Add the crushed tomatoes, red pepper flakes, 1 teaspoon of kosher salt, black pepper, and oregano. Mix well, reduce the heat, and cover to let the flavors meld.

Prepare Béchamel:

• In a small saucepan over medium heat, melt the butter. Slowly whisk in the flour, stirring constantly to avoid lumps. Gradually add the milk, whisking continuously, and grate in some fresh nutmeg. Allow the sauce to thicken for about 10 minutes, stirring often.

Combine Sauces:

• Blend the tomato sauce with an immersion blender until smooth. Adjust the salt if needed. Add the béchamel sauce to the tomato sauce and stir until combined, creating a pink sauce. Turn off the heat.

Mix Ricotta:

• In a small bowl, whisk the eggs, then mix in the ricotta cheese until smooth. Set aside.

Assemble the Lasagna:

• In a rectangular baking dish, spread a thick layer of the pink sauce (about ⅓ of the sauce). Place a layer of lasagna sheets over the sauce. Spread half of the ricotta mixture over the pasta, followed by half of the spinach mixture. Add another layer of pasta, then the beef mixture, and half of the mozzarella cheese. Add another layer of the pink sauce, followed by pasta sheets. Spread the remaining ricotta and spinach mixtures, then the final layer of pasta sheets. Top with the remaining pink sauce, mozzarella, and Parmesan cheese. Dot with pieces of butter for a golden brown finish.

Bake:

• Cover with foil and place in the oven. If the dish is full, place it on a foil-lined baking sheet to catch any spills. Bake for 35 minutes, then remove the foil and broil on low for 10 minutes until the cheese is bubbly and browned. Garnish with fresh basil and serve.

Notes

• Layer Evenly for Best Results: To ensure each bite is perfect, spread the fillings evenly. This will help the lasagna cook uniformly and make serving easier.
• Freeze for Later: This lasagna freezes well. Just assemble, cover tightly, and freeze before baking. When you’re ready to eat, bake from frozen at 375°F, adding an extra 15-20 minutes to the baking time.

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