Meat and Vegetable Lasagna


1/2 lb lean ground beef
1/2 cup chopped white onion
2 Tablespoons Olive Oil
1 (10 oz box) frozen chopped spinach leaves, thawed and well drained
1 (24 oz) jar Clearly Organic Roasted Garlic Pasta Sauce
1 (15 oz) tub of ricotta cheese
2 cups shredded mozzarella cheese
1 Clearly Organic Egg
2 teaspoons Clearly Organic Dried Parsley
6 Lasagna noodles
1/3 cup water

In a large skillet over medium heat place oil, onions and ground beef. Toss ingredients season with salt and pepper to taste and cook until meat is browned, about 6 minutes. Drain grease, add spaghetti sauce and well drained spinach. Simmer with sauce for about 5 minutes.
In a large bowl mix together, ricotta cheese, egg, 1.5 cups mozzarella cheese and dried parsley.
To assemble lasagna, in the bottom of an 8×8 baking dish spread 1/2 cup sauce mixture. Cover with 3 UNCOOKED Lasagna noodles, 3/4 cup cheese mixture, and 1/2 cup sauce. Repeat layer. Top with remaining noodles, remaining sauce and cheese mixture. Sprinkle 1/2 cup mozzarella cheese on top. Add 1/3 cup water to the edges of the pan. Cover tightly with aluminum foil. Bake in preheated 350 degree oven for 45 minutes. Uncover and bake another 20 minutes. Let stand 10 minutes before serving

Meat Vegetable Lasagne Meat Vegetable Lasagne
Meat Vegetable Lasagne Meat Vegetable Lasagne
Meat Vegetable Lasagne
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