Beef and Spinach Skillet Lasagna

By Queenbee_47

Ingredients

• 1 lb. Ground beef
• 2 bunches, fresh Spinach
• 1 Onion, chopped
• 1 can diced Tomatoes
• 3 Garlic cloves, chopped
• 1 tsp. Oregano
• 1 Carrot, finely shredded
• 1 8oz can of Tomato sauce
• 2 cups Heavy Cream
• 1 lb. No-Boil Lasagna noodles
• 2 tblsp. Butter
• Salt and Pepper to taste
• 2 tblsp. Flour
• 1/2 cup Parmesan cheese
• Pinch of Nutmeg
• 2 Tlbsp. Olive Oil
• 1/2 cup Beef Broth
• 1 1/2 cup Mozzarella cheese, shredded

Preparation

Step 1

This recipe consists of two sauces for your lasagna layers, a béchamel sauce and a meat sauce.

In a medium sauce pan, melt butter, and then add flour and whisk. Cook for 2 minutes. Then slowly add cream while stirring constantly. Once thickened, add nutmeg and season with salt and pepper to taste. Then add parmesan cheese. Lower temperature to keep warm. Then in medium skillet, add 1 tlbsp. Olive oil, add chopped onion, 2 gloves of the garlic then ground beef. Season with salt, pepper and oregano. Sauté until ground beef is browned. Then add diced tomatoes and tomato sauce and beef broth. Simmer for 10 minutes then add shredded carrot.

In a large skillet, heat other tablespoon of olive oil and add remained clove of garlic to the oil. Then add Spinach and sauté until wilted. Add béchamel sauce and combine with spinach. Then break the lasagna noodles in large pieces, and then add half to the spinach mixture. Then top with half shredded Mozzarella. Then pour meat sauce on top and add the remainder of the broken noodles. Then top with remainder of the cheese. Cover with foil and bake at 350 degrees for approximately 40 minutes. Remove foil and bake an additional 5 minutes.