I know it’s like 100 degrees outside.
And you’re not in the mood for lasagna.
But I had to share. Cause I finally found a lasagna recipe that I love. And it’s easy and healthy (relative to other lasagnas).
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Anyways…back to food! I love this lasagna because it includes spinach and mushrooms. It’s easy because I use no boil noodles. And it’s healthy because I use grass-fed beef and brown rice noodles.
Have you used no boil noodles for lasagna before? They’re the best! No more overcooking, tearing, and cursing your noodles.
Another reason I like no boil noodles is because I can hold the pre-cooked noodles in my hand and spread the cheese/spinach mixture right onto them before placing the noodles in the dish. It makes that tricky part of lasagna assembly (where you have to spread a semi-solid cheese mixture onto soggy noodles) so easy.
For this recipe, I use grass-fed ground beef from Redmond Farms that I buy at Real Foods Market. I use Jovial gluten free brown rice pasta no boil noodles. And I use Field Day Organic Traditional Marinara Pasta Sauce.
Regular noodles and no boil noodles aren’t interchangeable. Since this recipe uses no boil noodles, it calls for a lot of sauce. If using regular noodles—use less sauce.
I really love lasagna. I love it hot out of the oven. And I love it the next day as leftovers. It’s just so dang good. It was worth heating up my kitchen for it.
- 1 Tbsp extra-virgin olive oil
- 1 med onion, diced
- 6 cloves garlic, minced
- 2 cups mushrooms, diced
- 1 tsp oregano
- ½ tsp red pepper flakes
- 1 lb grass-fed ground beef
- 32 oz marinara sauce
- unrefined sea salt, to taste
- pepper, to taste
- 1½ cups chopped spinach (fresh or frozen)
- 15 oz ricotta cheese
- ⅓ cup grated parmesan cheese
- 1 egg
- 12 no boil lasagna noodles
- 1 cup shredded mozzarella cheese
- Preheat oven to 375 degrees F.
- Heat olive oil in a large pan over medium heat.
- Add onion and saute for 2-3 minutes or until soft.
- Add garlic, mushrooms, oregano, and red pepper flakes and cook for 3-4 minutes or until mushrooms are soft.
- Add ground beef and cook until browned.
- Add marinara sauce and simmer for 5 minutes on medium-low heat.
- Add salt and pepper to taste.
- In a large mixing bowl combine spinach, ricotta, parmesan, egg and mix well.
- In a 9x13 baking dish, cover the bottom with about 1½ cups of meat sauce.
- Take four noodles and spread about half of the cheese/spinach mixture on them.
- Place the noodles on top of the meat sauce.
- Top with about ½ of the remaining meat sauce mixture.
- Take another four noodles and spread the remaining cheese mixture on top, place them in the dish.
- Place the last four noodles on top of the cheese mixture.
- Pour all of the remaining sauce over the noodles.
- Sprinkle with mozzarella cheese.
- Cover dish loosely with aluminum foil and bake for 40 minutes (you may want to set it on a baking sheet to catch any drips).
- Remove foil and bake for an additional 10 minutes, or until the sauce is slightly bubbly.
- Allow to cool for 10 minutes before slicing and serving.
*Adapted from Beef, Spinach and Mushroom Lasagna at Baking Bites.