Malachainn's Hearty Lasagna with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 - 16oz box lasagna noodles1/2 recipe Marinara Sauce1 - 8oz can tomato sauce1 - 2c tub ricotta cheese1 small egg16oz extra lean ground beef16oz ground turkey italian sausage1 - 10oz package fresh spinach leaves1 - 4oz package fresh mozzerella1 tbsp minced garlic1/4c diced onions or 2tbsp dehydrated minced onionsOregano, basil, bay, marjoram, thyme and/or other spices to taste
Preheat oven to 300*. Have 9" x 12" baking dish ready. Wash spinach and pat dry with paper towel. Slice spinach into 1/2 to 3/4 inch strips. Cut mozzerella into thin slices.
Precook pasta according to package directions, drain and cool. Saute minced garlic and onions together with ground beef. Drain and set aside. Saute ground sausage, drain and set aside.
In medium mixing bowl, combine Marinara Sauce and tomato sauce (to thin the marinara), and set aside. In a small mixing bowl, combine ricotta cheese and whole raw egg (added to thin the cheese).
Now, start your layering. I always place a spoonful of sauce on the bottom of the dish, to keep the pasta from sticking. Alternate sauce, pasta, ground turkey, ricotta mix, spinach, ground beef mix, and mozzerella. You should only be able to make 2, maybe three layers. Be sure to end in a cheese layer. Place in preheated oven intil cheese is bubbling.
Please note: I use whole fat cheeses and a whole (yolk and white) egg. These can be substituted for low/no fat cheeses and egg white/substitute, but I can guarantee flavor or consistency. My only consideration for lowering fat is by draining the ground meat. Do not forget this step as it keeps the dish from having a greasy taste.
Number of Servings: 15
Recipe submitted by SparkPeople user MALACHAINN.
Precook pasta according to package directions, drain and cool. Saute minced garlic and onions together with ground beef. Drain and set aside. Saute ground sausage, drain and set aside.
In medium mixing bowl, combine Marinara Sauce and tomato sauce (to thin the marinara), and set aside. In a small mixing bowl, combine ricotta cheese and whole raw egg (added to thin the cheese).
Now, start your layering. I always place a spoonful of sauce on the bottom of the dish, to keep the pasta from sticking. Alternate sauce, pasta, ground turkey, ricotta mix, spinach, ground beef mix, and mozzerella. You should only be able to make 2, maybe three layers. Be sure to end in a cheese layer. Place in preheated oven intil cheese is bubbling.
Please note: I use whole fat cheeses and a whole (yolk and white) egg. These can be substituted for low/no fat cheeses and egg white/substitute, but I can guarantee flavor or consistency. My only consideration for lowering fat is by draining the ground meat. Do not forget this step as it keeps the dish from having a greasy taste.
Number of Servings: 15
Recipe submitted by SparkPeople user MALACHAINN.
Nutritional Info Amount Per Serving
- Calories: 266.5
- Total Fat: 12.0 g
- Cholesterol: 77.4 mg
- Sodium: 529.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.5 g
- Protein: 23.0 g
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