Creamy Spinach and Ground Beef Lasagna

This is pure and simple just how I make lasagna and how the boys like it. Not compared, not borrowed, not ethnic...just how we eat it. And as we haven't eaten if for a very long time...I thought tonight was as good as any. Everyone has their own recipe for Lasagna but not everyone makes it the same way. So I decided I would share my beef/spinach recipe. Yum...I am anxious to start it just talking.

(for a 9 x 13 pan - use glass if you can as it cooks better)

  • 3 cups lean ground beef
  • salt and pepper to taste
  • 2-14 oz cans of tomato sauce (spaghetti style - I usually use the garlic and herb)
  • 1 pkg froz. spinach
  • 1 cup cream cottage cheese (or ricotta but then increase your sour cream by 1/4 cup)
  • 1 cup sour cream
  • 1/2 cup fresh shredded parmesan or asiago cheese
  • 4 tbsp prepared pesto sauce (of course, I use my own- see pesto post)
  • 10 slices mozzarella - optional
  • 1 box oven ready lasagna noodles (you may use whole wheat...I sometimes do but not for this post)
  • Thaw spinach over colander. Squeeze juice out of spinach. It is okay if some remains as the oven ready noodles will absorb it.
  • Brown ground beef and break into small pieces. Drain. Add fresh ground pepper and salt to taste. Add 1 1/4 can of tomato sauce. Heat through and take off burner.
  • Put spinach, sour cream, cottage cheese (or ricotta), pesto and parmesan in a food processor. Give it a whirl until well blended.
  • Here is the key....Bring water to a boil. Put all the lasagna noodles in. Boil for three minutes and remove from hot water. Rinse but don't pat dry.
  • Pour several tablespoons of water on the bottom of the pan. Lay out three or four noodles to cover bottom of pan. Spread meat sauce over noodles. Put noodles on top. Put layer of creamed spinach mixture on top of noodles, layer with noodles, put meat sauce on top, noodles, cream mixture, noodles and then top with the remaining 3/4 can of plain sauce. Spread all over. Layer mozza slices on the sauce if you so desire.
  • Bake in 350 degree oven for 55 minutes. Let sit and cool for proper slices. It is better to let it cool completely and then individually heat the serving plates. This will keep the slices in layers.
Enjoy...I served mine tonight with the 7 layer salad being posted soon.


  1. oh my this does look tasty...there are so many recipes for things and just when you think there is no other way to make it.....up pops another tasty variation....
    this is one that i must give a whirl.....hmmm seven layer salad eh? come on then post away! :^D

  2. Looks good to me. I'll be over on Thursday. When is dinner?

    (Just kidding - your photos looked so good.)

  3. Looks very yummy! I like comparing and switching things up a bit when I have several recipes of the same
    dish. Sometimes I put spinach in too and I like it so much I really should do it all the time.

  4. Yummy lasagna Trish..I use spinach in mine as well but have made it without..good either way!

  5. Pesto and spinach lasagne sounds good to me! And great usual, Trish.

  6. I'm me up a serving will ya?

    Have you tried this recipe using totally uncooked noodles? I've been doing lasagna without bothering to boil the noodles and they always come out just fine, so wondering if this one would work that way too. (Lazy, just too bone lazy to even boil water if I don't have to.)

    1. While preparing my lasagna I place uncooked noodles in a pan of hot tap water to soften. Works great

  7. I'm wondering why you boil the non cook noodels for 3 minutes. . .I never do and it tastes just fine. . Your recipe looks awesome and again, so great for first time cooks to know exactly what to do.

  8. Oh...listen...about the noodles. My colleague who makes authentic Italian Lasagna told me to do this...and it turns out much better everytime. So you only boil for a very very few minutes. The water that it absorbs will help it cook better and the noodles are that much tastier. I only use oven ready noodles but always pre-cook them in boiling water just a smidge. A good tip!

  9. Also...I think this is because often people make runny tomatoey (is that a word - ha!) based lasagnas...which you need for moisture for the oven bake noodles. But if you want a good layered, creamy lasagna like this one, there would not be enough moisture for the non-cook noodles to absorb. Make sense? I like my lasanga as it cuts nice and shows the layers beautifully.

  10. OH MY! I would love to make this and freeze some of it for another day!

  11. Think that gf bread would work as noodles?

  12. sodbusters....I think you are amazing! What creativity! Sure...why not?! If you do try it, can you let all of us know...What a great idea! Its worth a try. I don't know much about gf bread and its texture...whether or not it would 'hold' the sauces inbetween or become soggy. I am going to see if Julie....on this blog...may know. She is the expert here on MGCC about gf foods and she probably has a good idea how it would hold up! Hang tight for a response:O)