One-Pan Cheesy Beef Lasagna Bake
with Spinach- Egg
- Wheat
- Milk
- Fish
- Soy
- Egg
- Sulphites
- Tree nuts
- Crustaceans
- Gluten
- Sesame
- Milk
- Wheat
- Mustard
- May contain traces of allergens
Ingredients: Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Ground beef • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Yellow onion • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Garlic.
Ingredients
250 g
Ground Beef
180 g
Lasagna Sheets
(Contains: Egg, Wheat)
1 cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Cut half the package of lasagna sheets into quarters (use all for 4 servings).
- In a large bowl, combine marinara sauce and 1 cup (2 cups) water. Season with salt and pepper.
- In a medium, oven-proof pan, heat 1 tbsp (2 tbsp) oil over medium-high. (NOTE: Use a large oven-proof pan for 4 servings.)
- When hot, add onions and beef.
- Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Reduce heat to medium, then add garlic and spinach. Cook for 1 min, stirring frequently, until spinach wilts.
- Remove the pan from the heat. Carefully transfer filling to another large bowl.
- To the same oven-proof pan, drizzle 1 tbsp (2 tbsp) oil. (NOTE: If you don't have an oven-proof pan, use an 8x8-inch [9x13-inch] baking dish.)
- Cover the bottom of the pan with 4-5 lasagna sheet pieces. (NOTE: It's okay if lasagna sheet pieces overlap slightly.)
- Spread beef filling over top, then top with half the marinara mixture.
- Add another layer of lasagna sheets to cover.
- Spoon remaining marinara mixture over top, then dollop with ricotta.
- Sprinkle mozzarella over top.
- Transfer the pan to the middle of the oven. Bake for 8-10 min, until top is golden and bubbly.
- Let lasagna cool for 2-3 min.
- Divide lasagna between plates.
If you've opted to get beef, cook in the same way the recipe instructs you to cook the sausage.**
