Robin's Home & Garden Blog

Ground Beef Lasagna

2lbs lean ground beef
(2) 26oz jars Tomato Basil Marinara sauce (I recommend Trader Joe’s brand)
(1) 12oz bag of Baby Spinach
(1) Medium to large block of Cheddar cheese
(1) Medium to large block of Monterey Jack cheese (can sub with Mozzarella)
(1) 16oz box of Golden Grain Lasagna
(3) Tablespoons of raw honey
(1) Teaspoon of Lawry’s Seasoned Salt
¾ cups of Parsley Flakes
¼ cup of Extra Virgin Olive Oil
Pam Cooking Spray

• Preheat oven at 350 degrees.

• Boil a large pot of water at high temperature; add olive oil followed by lasagna (enough to make three layers). Cook for 10 minutes while stirring occasionally to prevent sticking. Drain and rinse with cold water.

• Spray skillet with Pam and cook ground beef at medium temperature until done. Tilt skillet and drain fat. Add sauce, seasoned salt, parsley and honey to ground beef. Simmer at low temperature and stir occasionally for approximately 10 minutes.

• Layer bottom of dish with lasagna, second layer with meat sauce, third layer with 1/8 inch thick slices of both cheeses (rotated ¼ inch apart). Add a generous amount of spinach (with or without stems) as your fourth layer.

• Repeat the same steps for the second set of layers.

• For the third a final set of layers, the only difference would be to the top layer. Chop up the spinach and grate both cheeses. Sprinkle a generous amount of spinach, followed be a generous amount of grated cheese.

• Cook the lasagna uncovered in (preheated) oven at 350 to 400 degrees for 20 to 30 minutes.

• Allow to cool for 5 – 10 minutes before serving.