SPINACH BEEF LASAGNA
RECIPE TYPE
Beef
SERVES
8
Cook Time: 15 min
Bake Time: 1 hr 20 min
Ingredients
INGREDIENTS
2 cans (796mL each) Longo’s Essentials No Salt Added Diced Tomatoes, divided
1 tbsp Longo’s Extra Virgin Olive Oil
1kg lean ground beef
2 tsp Longo’s Essentials Chili Powder
1/2 tsp salt
1 pkg (375g) oven-ready lasagna noodles
8 cups Black Diamond Italiano Shredded Cheese, divided
4 cups Longo’s Organic Baby Spinach, divided
Directions
DIRECTIONS
Purée 1 can of the diced tomatoes in blender until smooth; set aside.
In large, deep non-stick skillet, heat oil over medium high heat. Add beef; cook, breaking up with spatula, until no longer pink.
Stir in chili powder and salt. Add puréed tomatoes and diced tomatoes; bring to a boil. Simmer for 10 minutes.
Ladle a thin layer of meat sauce in bottom of greased 13 x 9-inch baking dish. Place a single layer of noodles on bottom, breaking to fit as necessary. Ladle with sauce to cover; sprinkle with 2 cups of the cheese and one-third of the spinach.
Repeat layers twice then top with sauce and remaining 2 cups cheese. Spray Longo’s Essentials Aluminum Foil with Longo’s Canola Cooking Spray and place over lasagna, sprayed side down; press around edges to cover.
Place on baking sheet in case lasagna bubbles over. Bake in preheated 350°F oven for 1 hour.
Remove foil and bake for 20 minutes more or until golden and cheese is melted.
Let cool slightly before cutting to serve.
NUTRITIONAL INFORMATION
Protein 60g | Fibre 4g |
Fat 38g | Sugar 6g |
Carbs 45g | Sodium 830mg |
