Beef and Spinach Lasagna

Here we are the end of October.  Almost all the leaves are gone from the trees.  Our lows have been down to freezing but our days have been beautiful.  Mostly we have been in the 60's but today we hit 72 degrees.  I am enjoying this fall weather and I hope snow holds off until December. 

Winter is on the way more deer are coming down from the mountain.  Bill walked outside last evening and a deer was standing right next to the house.  We are seeing less squirrels and chipmunks I guess they are ready for their dens.

This time of year I enjoy more comfort food like soups and casseroles.  Tonight I fixed Beef and Spinach Lasagna since it is just the two of us and will be enjoying all week.  

Beef and Spinach Lasagna

1 lb lean ground beef

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 onion, chopped

4 cloves garlic, minced and divided

salt and pepper, to taste

3 1/2 to 4 cups pasta sauce (jarred or homemade)

1 tablespoon olive oil

1 10oz package fresh baby spinach

1 30oz container whole milk ricotta cheese

1 1/2 cup grated parmigiano-reggiano cheese

2 eggs

1 9oz box no boil lasagna (I use DeLallo)

4 cups shredded mozzarella cheese

In a large skillet over medium heat brown ground beef, add oregano, red pepper flakes, onions and garlic. Cook until ground beef is no longer pink.  While ground beef is cooling heat olive oil in a big pot, add garlic and spinach.  Cook spinach until it is almost completely wilted.  Add to beef mixture. Add 1/2 cup pasta sauce to the bottom of a deep 9 x 13 casserole dish.  Add enough pasta sauce to beef mixture for it to be wet but not soupy.

In a bowl combine ricotta, 1 cup parmigiano, 2 eggs, salt and pepper to taste mix together. Place 5 lasagna sheets over sauce, overlap if needed. Place 1/2 of cheese mixture evenly over lasagna. Sprinkle with 2 cups mozzarella.  Spread evenly 1/3 of the meat mixture on top of the cheese and repeat. Keep enough of the meat mixture to top the last of the lasagna before topping with the last of the mozzarella and parmigiano cheese.  Cover with foil and place on a cookie sheet, cover with foil and bake in a pre-heated 350º oven for 20 minutes.  Remove foil and bake for additional 25 minutes.  Let sit for 15 minutes before cutting.

Saying a nightly prayer for the East Coast

Until Next Time,

Pam

Shared withCarole's Chatter: Food on Friday