This is a twist on a classic Lasagna.
Like most of the food we eat, although we adore the beloved meat, cheese and pasta classic dishes, our bodies also crave vegetables. As such, we try to sneak them in wherever we can – like in our meat sauce here!
500g ground beef
1 large onion, finely diced
2 tbs garlic, chopped
1 tbs oregano
1/2 tsp thyme
1/2 tsp paprika
1/2 cup red wine (here we’ve used the Canyon Road Cab Sav)
300g frozen spinach, defrosted and drained
1.8L pasta sauce
300g no-boil lasagna noodles
500g ricotta cheese
2 cups shredded cheese (preferably mozzarella)
In a large saucepan over medium heat, saute the ground beef. Once fully cooked and no longer pink, add the onion, garlic, oregano, thyme and paprika. Saute until the onions are translucent and garlic is fragrant. Add the red wine and saute until absorbed. Remove from heat an add the spinach. Mix until evenly combined.
Preheat the oven to 375F and grab a 9×13 baking dish to start to assemble your lasagna. Begin by placing a layer of sauce on the bottom – about 2 cups worth. Layer with a single layer (not overlaping) of lasagna noodles. In an even layer, place half of the meat mixture and 2 cups of ricotta cheese on top of the noodles. Repeat again with another layer of the sauce, pasta, meat and cheese in the same quantities.
Finish the lasagna with one last layer of pasta, another layer of sauce and 2 cups of shredded cheese on top. Bake in the oven covered with tinfoil for 30 mins, then remove the tinfoil and bake for an additional 30 to 40 mins.
Let rest for 15 mins before serving.