HSN | Wise Company Foods 03.27.2018 - 10 PM
Desperation Dinners: Beef, Spinach and Mushroom Lasagna by Baking Bites
Think lasagna is time-consuming? Think about it a bit harder. Spend a little time up front, maybe 20 minutes, and you've made at least a couple of dinners. I'm happy to welcome Nicole Weston, who takes another look at lasagna and finds it a perfect weeknight meal. Nicole tempts me daily, primarily with some great sweet treats, at her blog Baking Bites and now with her cookbook,The Baking Bites Cookbook,and we're so glad to have her guest posts here. —Kim Walker
Beef, Spinach and Mushroom Lasagna
Lasagna is a dinner dish that seems like it would be time consuming to make, but it is actually an easy dish to make even on a busy weeknight. All you need is a little bit of assembly time to get everything into the baking dish before popping it into a preheated oven to cook. Thanks to no-boil lasagna noodles – which are the norm these days – once that lasagna is in the oven, it is completely hands-off until you are ready to eat!
This recipe uses spinach, mushrooms and ground beef in the filling, as well as ricotta, parmesan and mozzarella cheeses. Unlike some lasagnas, it isn't too heavy on the cheese, so you can really get the flavors from the meat and veggies in every bite. One shortcut I always take is to use storebought pasta sauce as the base. Not only does it save time when I'm putting together dinner, but it gives me the option to use a spicy sauce if I'm in the mood and a milder sauce for another batch.
Another great thing about lasagna is that you almost always have plenty leftover, which means that you can get two meals for the work of one by simply reheating a couple of pieces for dinner the next night.
Beef, Spinach and Mushroom Lasagna
1 tbsp olive oil
1 medium onion, diced
2 cups crimini mushrooms, diced
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
1-lb lean ground beef
salt and pepper, to taste
2 16-oz jars marinara sauce
10-oz chopped, frozen spinach, defrosted
16-oz ricotta cheese
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
9 no-boil lasagna noodles
Preheat oven to 375F.
Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
Allow to cool for about 10 minutes before slicing.
Video: HSN | Kitchen Innovations featuring Panasonic 10.09.2017 - 01 AM
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