Beef Lasagna

The MR has been asking for lasagna for weeks so I decided today was the day to grant his wish. Its suppose to rain this week and during rainy weather I like to have things in the fridge that are easily reheated so I can come home, put on my cozy jammies and relax, rather than slave in the kitchen. Lasagna is the perfect food to reheat and enjoy! 

The yumminess fresh out of the oven

Beef Lasagna


The Stuff:
Whole wheat lasagna noodles, cooked al dente
1 pound Lean ground beef
1 pound turkey sausage
1 16 oz can chopped tomatoes
1 16 oz can tomato sauce
1 cup light ricotta
1/2 cup low fat small curd cottage cheese
1 egg beaten
3 cups reduced fat mozzarella
1/8 cup parmesan cheese
2 cups fresh spinach
1 small onion chopped
3 cloves garlic minced
3 tablespoons dried parsley, separate
1 tablespoon oregano
1 teaspoon salt
1 tablespoon black pepper


The How To: 

• In a large skillet saute onion and garlic for 5 minutes, add beef and sausage and cook until browned, drain fat
• Add canned tomatoes, oregano, 1 tablespoon parsley and pepper and cook for 5 minutes on medium-high, reduce to low and cook an additional 10 minutes

• In a large bowl mix ricotta, cottage cheese, egg, parmesan cheese, remaining parsley and salt, set aside

• In a large casserole dish spread 1/4 cup of meat mixture, top with 6 lasagna noodles, overlap where necessary
• Layer with half ricotta mixture
• Layer with all of the spinach

• Top with half the mozzarella cheese
• Top with half meat mixture, 
• Layer remaining ricotta, mozzarella and meat

Side view before baking

• Bake 20-30 minutes until golden and bubbly

Side view after baking - yummy!

The yummy layers, melted cheese, spinach, meat - so, so good!

Weight Watcher Friends: 1 serving (16 servings total) is 7p+ and oh so good!