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“I used fresh spinach instead of frozen, and instead of jarred spaghetti sauce I used tomato puree and some white sauce mixed. I even skipped the ricotta because I didn't have any, but this was so flavorful I didn't miss it. I also used regular lasagna noodles instead of no-cook. Recipe courtesy of 2008 Taste of Home Annual Recipes.”

Ingredients Nutrition


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
  2. Stir in the spaghetti sauce, garlic, basil, and oregano.
  3. Bring to a boil and reduce heat. Cover and simmer 10 minutes.
  4. In a bowl, combine the spinach, ricotta, and a cup of mozzarella until combined.
  5. Spread 1 1/2 cups meat sauce into a greased 13x9x2 inch baking dish. Top with three noodles.
  6. Spread 1 1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce, and mozzarella.
  7. Cover and bake at 375 for 30 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

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