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A Cooking Adventure with Thom


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Meat Lasagna with Spinach & Goat Cheese  

Recipes From Nicki Rubin’s Kitchen

Yield: 8 servings

Lasagna

 

 

Ingredients


12 spelt lasagna noodles
1 tsp olive oil
1-2 lbs. ground chuck, venison or buffalo
3 cups pasta sauce (or tomato sauce)
3˝ cups ricotta cheese
4 oz. crumbled goat cheese or feta cheese
2 eggs, beaten
1 Tbsp chopped fresh basil (or 1 tsp dried)
˝ cup grated parmesan cheese
1 cup shredded mozzarella cheese
Herbamare® (or salt and pepper)
4 cups raw baby spinach (or regular chopped spinach)

Cooking Method


Preheat oven to 400°F. Place lasagna noodles in a large shallow dish and cover with boiling water for 15-20 minutes in order to soften. Cook meat in a large skillet for 10 minutes or until brown, stirring occasionally. Drain fat and return to skillet. Reduce to low heat and add in pasta sauce. Simmer for 5 minutes.

 

In a bowl, mix ricotta, goat cheese, eggs, basil, parmesan and Herbamare to taste.

Spread 1 cup of sauce on bottom of 9x13-inch baking dish. Place one-third of softened noodles on top of sauce. Add half of the spinach, pressing down to make a flat layer. Spread half of the ricotta mixture as the next layer. Top with meat mixture, and then another third of noodles. Add remaining spinach as a layer, and then the remaining ricotta mixture as a layer. Top with remaining noodles and last cup of sauce. Bake 45 minutes to 1 hour on the middle rack at 400 degrees. Pour mozzarella cheese over sauce the last 10 minutes of baking.

 

May be prepared and refrigerated up to 24 hours or frozen.

     
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