A one-pan-wonder. We all need them, we all gotta have them. And this lasagna certainly is one of them! What is a one-pan-wonder you ask? Well, let me just tell you. A complete meal of a protein, starch and veggie all wrapped up in one package to serve up to your family. Simply put, a one-pan-wonder! You have all you need for a complete meal in one scoop. What more could you ask for? CHEESE. Yes! The more cheese the better. It has spinach in it, so you could basically say its healthy.
Sometimes just setting a big ol’ pan of lasagna on the table is all you need to not only feed a crowd (and have leftovers!), but also feed the soul. Theres just something about it! I grew up watching and helping my mom make homemade lasagna and I always have the way hers taste stuck in my mind to compare all lasagnas to. She’s the queen of lasagnas to me (and many other things if you’ve ever met her – she’s awesome and has a t-shirt that says it). But no matter what was thrown into the sauce or filling in between sheets of lasagna, you always always had to have cottage cheese. It just isn’t lasagna if you don’t use cottage cheese. Think we’re crazy? Go try it! And never turn back. Also, make sure you salt your noodles right after you drain them! Theres nothing better than a salty noodle.
I love how versatile lasagna can be. It literally can be clean-out-your-fridge type of meal where you go crazy and dump everything in (YOLO), or it can be sophisticated because in the end its noodly, cheesy goodness. If you’re in a time crunch and don’t want to make your own sauce and let it simmer away, your favorite jar of spaghetti sauce will work just fine. This is a meal meant to feed a family (even if its just a family of one!), so do whatever you gotta do to get it on the table…or couch…You just gotta eat it!
Side note: you may have some extra lasagna noodles leftover depending on how you layer things. That is A-OK because a little pasta snack never hurt anyone while waiting for their lasagna to bake to golden perfection.
Creamy Spinach Lasagna
- 1 pound ground beef (I used 85% lean)
- 1 medium onion, diced
- 1 Tablespoon olive oil
- 1 28oz can crushed tomatoes
- 1 1/2 teaspoons chopped garlic
- 1 Tablespoon, plus 1 teaspoon fresh basil, chopped
- 1/2 teaspoon dried oregano
- 1 16oz box lasagna noodles
- 1 15oz container low-fat ricotta cheese
- 1 12oz container low-fat cottage cheese
- 2 cups spinach
- 2 cups shredded mozzarella cheese
- 3/4 cup shredded asiago cheese
- Salt and pepper to taste
- Preheat your oven to 350 degrees.
- In a medium-large saute pan, heat the olive oil over medium heat. Add in the onion and saute until translucent, about 3 minutes. Add in the ground beef and cook until browned, about another 3-5 minutes.
- Add the crushed tomatoes, garlic, basil and oregano into the ground beef mixture. Stir until combined and bring to a very low boil. Reduce to a simmer and let simmer for about 20 minutes, or during the time that it takes for the pasta to cook. Season the sauce to taste with salt and pepper.
- Boil the lasagna noodles in a large pot of salted, boiling water according to package instructions. Lightly salt the noodles after draining.
- To assemble the lasagna, spread a thin layer of the sauce in the bottom of a 13×9 baking pan. Layer these ingredients evenly afterwards: lasagna noodles, sauce, ricotta cheese (all of it), 1 cup spinach, lasagna noodles, sauce, cottage cheese (all of it), 1 cup spinach, 1 cup mozzarella cheese, lasagna noodles, sauce, 1 cup mozzarella cheese and the asiago cheese.
- Bake the lasagna for about 25 minutes, or until the cheese on the top is melted and bubbly. Let sit for a few minutes prior to serving and top with fresh basil as a garnish.