{"id":13549,"date":"2013-04-04T09:30:24","date_gmt":"2013-04-04T14:30:24","guid":{"rendered":"http:\/\/crankymouse.com\/?p=13549"},"modified":"2013-04-04T11:14:42","modified_gmt":"2013-04-04T16:14:42","slug":"spinach-ricotta-lasagna","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2013\/04\/04\/spinach-ricotta-lasagna\/","title":{"rendered":"Spinach Ricotta Lasagna"},"content":{"rendered":"<p>3 tablespoons olive oil<br \/>\n1 yellow onion, diced<br \/>\n2 cloves garlic, minced<br \/>\n56 ounces crushed tomatoes<br \/>\n12 ounces tomato paste<br \/>\n4 teaspoons dried basil<br \/>\n3 teaspoons dried oregano<br \/>\n1 1\/4 teaspoons salt<br \/>\n1 pound fresh spinach<br \/>\n1 pound ground beef<br \/>\n4 cups <a href=\"https:\/\/crankymouse.com\/featured\/homemade-whole-milk-ricotta-cheese\" target=\"_blank\">ricotta<\/a><br \/>\n2 eggs, beaten<br \/>\n10 ounces shredded mozzarella cheese<br \/>\n8 ounces fresh grated Parmesan cheese<br \/>\n9 ounces no-boil lasagna sheets<br \/>\n<br clear=\"all\">In a medium saucepan heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook for 5 minutes or until soft. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes and the tomato paste, and then mix in 2 teaspoons of the basil, 1 1\/2 teaspoons of the oregano, and 1 teaspoon of salt. Simmer over medium-low heat, stirring occasionally, for 1 hour. Use a hand blender to break down the sauce if desired.<br \/>\n<br clear=\"all\">Preheat your oven to 375\u00ba F.<br \/>\n<br clear=\"all\">In a large saut\u00e9 pan, heat the remaining tablespoon of olive oil. Add in the spinach and cook over medium heat until wilted. Remove to a large bowl. Add the ground beef to the same pan, along with the remaining 2 teaspoons basil, 1 1\/2 teaspoons oregano, 1\/4 teaspoon salt. Cook, stirring frequently, until browned and crumbled. Drain off any excess grease. Remove from heat.<br \/>\n<br clear=\"all\">Combine the mozzarella and Parmesan cheeses. To the spinach add the ricotta, eggs, and 2 cups of the cheese blend. Stir until thoroughly mixed.<br \/>\n<br clear=\"all\">To assemble the lasagna, spread 1 cup of sauce on the bottom of a 9&#215;13-inch baking pan. Layer 4 sheets of lasagna, overlapping slightly. Spread 1\/3 of the ricotta and spinach over the lasagna sheets. Sprinkle half of the meat mixture followed by 1 cup of cheese blend, and then 1 cup of sauce over the top.<br \/>\n<br clear=\"all\">Add another 4 sheets of lasagna followed by 1\/3 of the ricotta and spinach, and 1 cup of sauce. Layer 4 sheets again, the rest of the ricotta and spinach, all the remaining meat, and 1 cup of sauce. For the final layer, layer 4 lasagna sheets, any remaining sauce, and all of the remaining cheese.<br \/>\n<br clear=\"all\">Tent a piece of foil over the top of the pan and bake for 55 minutes. Remove the foil and continue baking an additional 5 minutes or until the cheese is melted and slightly browned. Remove from the oven and allow to sit for 10-15 minutes before cutting.<br \/>\n<br clear=\"all\"><br \/>\nMakes 12 servings.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 tablespoons olive oil 1 yellow onion, diced 2 cloves garlic, minced 56 ounces crushed tomatoes 12 ounces tomato paste 4 teaspoons dried basil 3 teaspoons dried oregano 1 1\/4 teaspoons salt 1 pound fresh spinach 1 pound ground beef 4 cups ricotta 2 eggs, beaten 10 ounces shredded mozzarella cheese 8 ounces fresh grated [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-13549","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/13549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=13549"}],"version-history":[{"count":3,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/13549\/revisions"}],"predecessor-version":[{"id":13574,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/13549\/revisions\/13574"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=13549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=13549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=13549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}