Description
4 Cheese Beef Lasagna with Spinach is a rich, creamy, and hearty dish combining tender ground beef, fresh spinach, and a blend of ricotta, mozzarella, Parmesan, and cheddar cheeses. Perfect for family dinners or special occasions, this lasagna offers comforting layers of savory flavors balanced by nutritious greens, baked to a golden bubbly finish.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 4 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Other Ingredients
- 9–12 lasagna noodles (no-boil or traditional)
- 3 cups tomato sauce, seasoned
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
Instructions
- Prepare the beef and spinach mixture: Heat olive oil in a pan and sauté finely chopped onions and garlic until fragrant. Add the lean ground beef and cook until browned, breaking it up to avoid clumps. Stir in fresh spinach and cook until wilted. Season the mixture with salt, pepper, oregano, and basil. Combine with tomato sauce and simmer briefly to blend flavors.
- Assemble the cheese mixture: In a separate bowl, blend ricotta cheese, shredded mozzarella, grated Parmesan, and shredded cheddar until smooth and creamy.
- Layer the lasagna: Spread a thin layer of tomato sauce in the bottom of a baking dish to prevent sticking. Place a layer of lasagna noodles on top, followed by a generous layer of the beef and spinach mixture. Spoon and spread some of the cheese mixture over the beef layer. Repeat layering noodles, beef mixture, and cheese until all ingredients are used. Finish with a top layer of noodles covered with the remaining cheese mixture for a golden, bubbly crust.
- Bake until bubbly and golden: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes. Remove the foil for the last 10 minutes to brown the cheese beautifully. Let the lasagna rest for at least 15 minutes before slicing and serving to allow layers to set.
Notes
- Use fresh spinach as it wilts better and tastes brighter than frozen.
- Drain any excess liquid from the beef mixture to avoid soggy lasagna.
- Mix cheeses thoroughly for even melting and smooth texture.
- Keep the lasagna covered initially during baking to trap moisture, uncover to achieve a perfect golden cheese crust.
- Let the lasagna rest for at least 15 minutes before serving to keep layers intact.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg