Lasagna with ground beef, spinach, and mushrooms
In the Tesoro home, Sundays are for family and slow food. All week long we are rushing and make our meals as quickly as possible so we love a day based on cooking together, no matter how long it takes. There are many options with lasagna, it’s hard to go wrong, but this is our go-to recipe, with ground beef, spinach, mushrooms, (lots of) cheese, pasta, and of course, Ooma Tesoro’s Premium Marinara Sauce.
Having your elements prepped before assembling is key.
LASAGNA WITH GROUND BEEF, SPINACH, AND MUSHROOMS
INGREDIENTS
1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach
2 tablespoons olive oil
2 tablespoons Butter
2 cloves garlic, chopped
Sea salt and ground black pepper
1 pound of 80/20 ground beef
½ pound wild mushrooms, such as oyster mushrooms or shaitakes, torn or cut into smaller slices if large or in clumps
16 oz (2 cups) whole milk ricotta
1 cup Parmigiano Reggiano, grated
1 cup fresh mozzarella, shredded into small pieces
2 eggs, lightly beaten
Sea salt and freshly ground black pepper
Dash of nutmeg
2½ cups Ooma Tesoro’s Premium Marinara Sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
PREPARATION
Step 1
Heat a large frying pan over high heat add 1 tablespoon olive oil and butter and garlic and sauté until the garlic is clear, but not burned. Add spinach, salt and pepper, and cooked until wilted. Set aside until assembly.
Step 2
Cook the beef in skillet on medium heat until browned. Remove beef from skillet to a paper towel lined plate to drain fat. Put back into clean skillet and simmer for 15 mins with about 1 cup of Ooma Tesoro’s marinara sauce until incorporated together. The saucier the better!
Step 3
Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat and set aside until assembly.
Step 4
Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta, Parmigiano Reggiano, and fresh mozzarella cheeses with egg, nutmeg, and salt and pepper to taste.
Step 5
Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
Step 6
Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
