This simple recipe uses no-boil noodles to save time. You can also use the regular lasagna noodles; just be sure to prepare them according to the directions before using in this recipe. Also, you can substitute turkey for the ground beef.
Makes 8 to 10 servings
2 tablespoons vegetable oil
1 small red onion, peeled and minced
1 1/2 pounds ground beef (95 percent lean)
2 teaspoons minced garlic
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 teaspoons ground coriander
One 10-ounce package frozen chopped spinach, thawed and drained
3 cups prepared tomato pasta/spaghetti sauce
One 15-ounce container ricotta cheese
2 large eggs
9 uncooked, oven-ready lasagna noodles, each about 7-by-3-1/2 inches
1 1/2 cups shredded mozzarella cheese
Preheat the oven to 375 degrees.
In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook for 8 to 10 minutes, until the onion is caramel brown and the moisture has dried up.
Add the ground beef and garlic. Cook over medium heat for 8 to 10 minutes, using a wooden spoon to break up any clumps, until the beef is no longer pink.
Remove the skillet from the heat and pour off any excess fat.
Return the skillet to the heat and add 3/4 teaspoon of salt, pepper, turmeric, cayenne, coriander and spinach. Mix well and cook for another 3 minutes.
Stir in the pasta sauce. Cook for 1 to 2 minutes. Set aside.
In a small bowl, combine the ricotta, eggs and the remaining 1/2 teaspoon salt.
Spread 1 cup of the spinach-meat sauce over the bottom of an 11-3/4-by-7-1/2-inch glass baking dish. Top with three of the noodles.
Spread a layer of half the ricotta mixture, then a layer of 1-1/2 cups sauce, then sprinkle with 1/2 cup of the mozzarella.
Repeat layering three noodles, the remaining ricotta, another 1-1/2 cups sauce and 1/2 cup mozzarella.
Top with the last three noodles and the remaining meat sauce. Cover with aluminum foil. Bake for 50 minutes or until noodles are tender and the sauce is bubbly.
Remove the foil. Sprinkle with the remaining mozzarella and bake uncovered for about 5 minutes, until the cheese melts.
Let stand about 15 minutes before serving.