Best 8 Steak And Spinach Lasagna Recipes

SPINACH AND BEEF LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• In a dutch oven or large skillet, over medium heat, add 1 tbsp of olive oil and 1 tbsp of minced garlic. Sauté for 1 minute until fragrant then add in chopped spinach. Sauté until spinach begins to wilt, about 4 minutes. Remove with a spoon and set aside in a bowl.
• In the same dutch oven, turn heat up to medium/high, add 2 tbsp of olive oil and the diced pancetta. Cook until it begins to crisp up about 4 minutes. Add in the ground beef, 1 tsp of kosher salt, 1/2 tsp of black pepper and cook until beef is browned and cooked through. Reserve 2 tbsp of the juice, drain the beef and set aside in a bowl. Mix in the 1/2 cup of basil into the spinach mixture.
• In the same dutch oven over medium heat, add 2 tbsp of olive oil and the chopped onions. Sauté for about 4-5 minutes until they begin to soften. Add the rest of the minced garlic, 2 tbsp fresh thyme leaves, and sauté for a minute. Add in the can of fire roasted tomatoes, 2 tsp crushed red pepper flakes, 1 tsp kosher salt, fresh ground black pepper, 1 tsp oregano. Mix all together, lower the heat and cover, to allow the flavors to meld while you make the bechamel sauce.
• In a small saucepan over medium heat, melt 5 tbsp of butter. Once fully melted, slowly whisk in the flour constantly stirring so no lumps remain. Slowly add the milk while whisking continuously and grate some fresh nutmeg into the sauce. Allow the sauce to thicken for 10 minutes, stirring frequently so the sauce doesn't burn. Taking a wooden spoon dip it in the sauce, run your finger on the spoon (careful it's hot) and if the sauce doesn't run together, then it's ready.
• Going back to the red sauce, using an immersion blender, smooth out the sauce. Taste and adjust salt if necessary. Add in the bechamel sauce and stir to combine, it should now be a pink color. Turn heat off.
• In a small bowl, whisk 2 eggs and then add the ricotta cheese and mix until combined, set aside
• In a rectangular baking dish, spoon a thick even layer of the tomato bechamel sauce onto the bottom of the dish (1/3 of the sauce). Then add a layer of lasagna sheets side by side. Using a spatula smooth half of the ricotta mixture over the pasta, followed by half of the spinach mixture. Add another layer of pasta, followed by the beef, and then 1/2 of the mozzarella cheese. Spoon another layer (1/3) of the tomato bechamel sauce, followed by another layer of pasta sheets. Smooth the rest of the ricotta over the pasta sheets and add the rest of the spinach over that. Add the final layer of pasta sheets, followed by the tomato bechamel, the rest of the mozzarella, and freshly grate parmesan over the top. I like to take a few pieces of butter and disperse them over the top so it gives you that golden brown top.
• Cover with foil and place in the oven. If your lasagna is full to the brim, you can grab a baking sheet, cover with foil, and place the dish on top of that for any spillover. Bake for 35 minutes, then remove foil and low broil for 10 minutes until the cheese is brown and bubbly. Garnish with fresh basil and serve with a spatula.

SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
• Heat extra-virgin olive oil in a large skillet over medium heat.
• Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
• Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
• Stir to blend and continue cooking for about 2 minutes, stirring constantly.
• Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
• In a bowl, beat egg with remaining 1/2 teaspoon salt.
• Stir in well-drained (and squeezed) spinach and ricotta cheese.
• Spoon about one-third of the meat mixture into prepared baking dish.
• Arrange half of the lasagna noodles over the meat mixture.
• Top the noodle layer with the entire spinach-ricotta mixture.
• Then top with another one-third of the meat mixture and all of the mozzarella cheese.
• Finish with remaining lasagna noodles and remaining meat mixture.
• Sprinkle lasagna evenly with Parmesan cheese.
• Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

BEEF AND SPINACH LASAGNA

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

STEAK WITH PARMESAN SPINACH

Steps:

• Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
• Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.
• Thinly slice the steak and serve with the spinach.

STEAK AND SPINACH LASAGNA

Steps:

• Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside.
• If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid).
• In a heavy pan or pot, sauté the ground meat until browned, about 15 minutes.
• Add the chopped onion, mushrooms, and garlic and sauté until the onion is transparent.
• Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator).
• Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute.
• Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute.
• Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna).
• Cook the lasagna noodles according to package directions.
• Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan.
• Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce.
• If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over.
• Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta.
• Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna.
• Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus.

SPINACH LASAGNA

Steps:

• Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
• Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
• Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
• The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

LASAGNE BOLOGNESE WITH SPINACH

Steps:

• Make Sauce:
• Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
• Make ricotta filling:
• Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
• Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
• Assemble and bake lasagne:
• Preheat oven to 375°F with rack in middle.
• Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
• Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
• Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.