Easy Spinach Lasagna

This is a really good recipe for Spinach Lasagna, courtesy of my MIL. As far as lasagnas go, it has a pretty quick prep time, and it’s a great way to sneak some veggies in, by adding the spinach.

What I also love about this lasagna recipe is that it’s so easy—you don’t even have to cook the lasagna noodles before layering them in the pan, the extra water in the sauce cooks the noodles while it bakes.

Ingredients:

1 T olive oil
¼ onion, chopped
1 lb ground beef
28oz spaghetti sauce
24 oz water
12 lasagna noodles
1 package chopped frozen spinach, thawed
3 cups grated mozzarella cheese
Parmesan cheese
Garlic powder

Sauté onion in olive oil, and brown ground beef in the same pan, then drain.


Add spaghetti sauce, and then fill the jar with about 24 oz of water and add that. This makes your sauce.


In a 13x9 pan, layer about ¼ of the meat sauce.


Top with 3 pieces of lasagna noodles lengthwise, with a 2/3rd size piece widthwise at the end.


Be sure to push the noodles gently into the sauce, so they soak up all the water.


Layer 1/3rd of the spinach on top of the lasagna, then add 1 cup of mozzarella cheese and some garlic powder.


Continue to layer meat sauce, lasagna, spinach, cheese and garlic until you have 3 layers of everything. Then top with the rest of the meat sauce, and cover with cheese and a sprinkle of parmesan cheese.


Bake at 350 degrees for an hour, covered with foil. If there is too much liquid on top, pour it off, and let sit for about 10 minutes before serving.

We were starving and couldn’t wait to eat. Hence, no picture before cutting into the lasagna, and you can see it’s still a bit watery. I actually like this best the next day, after it’s had time to let all the moisture absorb.


Sometimes the messiest looking casseroles taste the best!