They didn't stand a chance. They never saw it coming.....
I hid it well in the mozzarella, the white sauce and the spaghetti sauce....
They took a bite and they LIKED it! Spinach has found a way to please my kiddos!! The recipe wasn't too hard and the leftovers were great!
Beef and Spinach Lasagna
1 pound ground beef
1 medium onion, chopped
2 jars (26 ounces each) meatless spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles - I wasn't sure how these would be, but they were wonderful!
Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined. Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings
**we are not ricotta cheese lovers....can't hide it enough to fool me...so I used this recipe in it's place:
Besciamella Sauce (white sauce)
-In a sauce pan, melt 4 T unsalted butter.
-Add 7 T flour and whisk constantly for a few minutes, careful not to burn it.
-Add a pinch of salt.
-Pour 2 cups scalded milk into the flour mixture all at once and continue to whisk another 3-4 minutes until thickened.
-Add 1/2 tsp nutmeg and a bit of white pepper