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Vito's Spinach and Beef Lasagna

A hearty and filling treat that will light up your Family and Friends
Prep Time 25 minutes

Ingredients

  • 1 pkg Lasagna Strips cooked
  • 1 lb Baby Spinach cooked
  • 1 lb Ground Beef cooked & seasoned
  • 1 pkg Mozzarella Cheese shredded
  • 1 pkg Buttata or Ricotta Cheese or Both
  • 1 Garlic Granules sprinkled
  • 1 Olive Oil
  • 2 cups Marinara Sauce
  • 1 pkg Parmesan Cheese

Instructions

  • Baking pan for oven
    Drizzle olive oil & spread covering bottom & sides of pan.
    Scoop a small layer of marinara sauce in the pan and spread evenly. 
    Then lay in (cut to fit) 3 Lasagna Pasta stripes over the marinara sauce.
    Now spread the cooked & seasoned ground beef evenly.
    Then spread the cooked and squeezed out water baby spinach all over.
    Next spread out a layer of mozzarella cheese. 
    Sprinkle a little garlic around.
    You can choose what order these ingredients go on in the layering.
    Have Fun!
    NOTE:
    This action of layering will be repeated over & over again:
    Pasta – Sauce – Cheeses – Spinach – Ground Beef etc. etc. until all ingredients are used or until you reach the top of the baking pan.
    When fully baked just turn on the Broiler to brown the topping to your desired crispness.
    But never leave the broiling go unattended – It will definitely burn!!

Video

Notes

Lasagna, in its many forms, is an iconic Italian dish with a rich history. The specific combination of spinach and beef in lasagna is a more modern adaptation, but it draws from traditional Italian ingredients and techniques.

Origin of Lasagna

  1. Ancient Roots: The concept of layering pasta with other ingredients dates back to Ancient Greece and Rome. The word "lasagna" itself is derived from the Greek word "lasanon," meaning chamber pot, which the Romans adapted to "lasanum" to refer to a cooking pot. Over time, this evolved to describe the dish cooked in such a pot.
  2. Italian Development: The lasagna we know today began to take shape in Italy, specifically in the region of Emilia-Romagna. Traditional lasagna from this region, known as Lasagna alla Bolognese, features layers of pasta with a rich meat ragù (Bolognese sauce), béchamel sauce, and Parmesan cheese.

Spinach and Beef Lasagna

  • Spinach: Incorporating spinach into lasagna adds a layer of flavor and nutrition, and it’s a common practice in Italian cooking to include greens in various pasta dishes. Spinach lasagna, or "Lasagna Verde," is a classic variation where spinach is either mixed into the ricotta layer or into the pasta dough itself.
  • Beef: Ground beef is a staple in many lasagna recipes, especially in the traditional Bolognese style. The combination of beef and spinach in lasagna likely emerged as a way to blend hearty protein with nutritious greens, creating a balanced and flavorful dish.

Conclusion

While Spinach and Beef Lasagna as a specific combination might not have a precise point of origin, it is a product of Italian culinary traditions, combining classic ingredients and techniques from various regional recipes.
Nutritional Values (Approximate per serving, assuming 8 servings):
  • Calories: 550 kcal
  • Protein: 30 g
  • Carbohydrates: 40 g
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Cholesterol: 110 mg
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 900 mg
Course: Main Course, Meats, Pasta
Cuisine: Italian
Keyword: Fun, Meat, Quick & Easy, Sauce