Today, I am going to share a recipe that I learned from a friend and then made it my own (much like I do with most of my recipes). One of the main difference in this lasagna and a traditional lasagna is the use of Alfredo sauce and cream cheese. Basically, it’s loaded with a ton of flavor and a few cheeses along with ground beef and spinach!
I’ve made it plenty of times and have gotten several compliments from friends. They are always asking me for the recipe so I thought it was about time I wrote it out and put it up for everyone to see!
-9 lasagna sheets
-1 lb ground beef
-45 oz. jar of spaghetti sauce (I use Prego Italian sauce flavored with meat)
-15 oz. jar Alfredo sauce (I use Classico Creamy Alfredo Sauce)
-2 garlic cloves
-6 oz. cream cheese
-15 oz. ricotta cheese
-2 cups shredded mozzarella cheese
-1 1/2 cup frozen chopped spinach
-2 tsp salt
-1 tsp paprika
-1 tsp dried oregano
-1 1/2 tsp chili flakes (optional)
1. Heat a pot of water and boil 9 sheets of lasagna according to the instructions on the box. In addition, preheat oven to 375º F.
2. Meanwhile, chop onions and garlic and cook them in a pot with the ground beef. When the beef becomes brown, drain the fat and add the 1 tsp paprika and 1 tsp of salt. Stir it around and let it cook for another 2-3 minutes.
3. Add spaghetti sauce to the ground beef and let it come to a boil. Then, turn the heat low and let it simmer for 3-5 minutes.
4. In a bowl, combine ricotta, cream cheese, 1/2 cup mozzarella, spinach (thawed and drained), 1 tsp salt and 1 tsp chili flakes. Combine well.
5. Once the lasagna is boiled, drain it and assemble in a 9×13 pan. Spread a little of the meat mixture in the bottom of the pan. Then, lay out 3 sheets of lasagna, then the spinach and cheese mix, then the ground beef mixture and finally, 1/3 of the Alfredo sauce. Repeat this process 2 more times. On the final, top layer, sprinkle the remaining mozzarella cheese evenly. On top of the mozzarella, sprinkle dried oregano and remaining chili flakes.
6. Cover the pan with a foil and let it cook in the oven for 25-30 minutes. Then uncover the lasagna and let it cook for another 30 minutes, until the cheese is fully melted and starts turning brown. Let it sit for 5-10 minutes before serving.
-Spray the foil with oil to prevent the cheese from sticking to it.
-If by the end of assembly, you have some of the cheese and spinach mixture left over, just add the remaining cream cheese (I’m assuming you get the 8 oz. container), more mozzarella and spinach to it and make it into spinach dip. (Another recipe coming soon!)