Ground Beef, Italian Sausage, and Spinach Lasagna

Tips & Tricks:

• 🔪 This entire dish can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.
• 🍃 Thaw spinach overnight in the refrigerator.
• 🍝 Can’t find no-boil noodles, buy the boil version and follow the package instructions. I drizzle with a bit of olive oil and rub the oil throughout all the noodles so they don’t stick.
• 🍖 Get creative with the meat options. Ground pork, chicken, turkey, or other ground meat are all great options.
• 🥄 If you want to make your own red sauce be sure to add those ingredients to your grocery list.
• 👯‍♀️ If doubling the recipe, build in a 13x9 baking dish.
• See how I build my lasagna (I did a double batch so I can freeze half).

Ingredients:

• 1/2 lb. ground beef
• 1/2 lb. sweet or spicy Italian sausage
• 8 oz no-cook lasagna noodles
• 1 tablespoons extra virgin olive oil
• 1 teaspoons kosher salt - divided
• 1/2 teaspoon black pepper - divided
• 4 cloves garlic or 1 tsp of garlic powder
• 1 tsp dried basil, thyme, or parsley
• 1/2 (15-ounce) container ricotta cheese
• 3 oz Parmesan - divided
• 1 large egg
• 6 oz frozen spinach
• 1 (24-ounce) jar of your favorite red sauce or DIY
• 1+ cup shredded mozzarella cheese

[DIY Red Sauce]

Directions:

1. Prep Baking Dish and Spinach
1. Coat an 8x8 (or similar) baking dish with nonstick spray and set aside.
2. Preheat the oven to 350 degrees and set the shelf to the middle position.
3. Place thawed spinach in a clean kitchen towel or between several layers of paper towels and squeeze out as much water as possible.
2. Cook Meat
1. In a large skillet heat 1/2 tablespoon oil over medium heat.
2. Cook ground beef and sausage (remove the casing if needed), breaking up the meat and flipping until just cooked.
3. Ricotta Mixture
1. While the meat is cooking, in a large bowl add the ricotta, garlic, dried herb of choice, 1/2 the parmesan, egg, and 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Mix well, until the mixture is evenly combined.
3. Stir in the drained spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
4. Build the Lasagna
1. Spoon red sauce onto the bottom of the prepared baking dish and spread it into an even layer.
2. Sprinkle a layer of the beef and sausage mixture.
3. Dollop the ricotta mixture over the meat.
4. Lay (no-cook) pasta slices.
5. Keep layering in this order until you reach the top of the dish or you use all your ingredients.
6. Top with the mozzarella and remaining Parmesan.
7. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly.
8. Let rest 5 to 10 minutes.
5. Serve or Store For Later
1. Cut into squares and serve.
2. The lasagna can be cooled for 1/2 an hour on the counter and then refrigerated (then frozen after completely cooling in the fridge overnight). Will keep in the fridge for up to 5 days, or frozen for up to 3 months.

Reheat Options

1. Defrost in the fridge overnight if frozen.
2. Warm the lasagna covered with tinfoil in a 350 degree oven for about 30-40 minutes or until the cheese and sauce is bubbling.
3. Or serve your desired amount on a microwave safe plate and microwave (covered with a paper towel to avoid a red sauce mess) for 2-3 minutes.