Homemade Beef Lasagna with Ricotta and Spinach

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Add ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat. Stir in crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally.

3. 3

   While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, spinach, and nutmeg. Mix well.

4. 4

   Preheat oven to 3750F (1900C). To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with about 1.5 cups of mozzarella cheese and another layer of meat sauce.

5. 5

   Repeat the noodle, ricotta, mozzarella, and sauce layers. Place the final layer of noodles on top, cover with the remaining meat sauce, and sprinkle generously with the remaining mozzarella cheese and extra Parmesan cheese.

6. 6

   Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly browned. Let the lasagna rest for 10-15 minutes before slicing and serving.