Lunch: Spinach and Beef Lasagna

A perfect make-ahead meal, this luscious lasagna recipe assembles easily in 20 minutes and is refrigerated for baking later.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Beef Lasagna

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 can (15 oz) Italian-style tomato sauce
1 bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1 container (15 oz) ricotta cheese
1 jar (16 oz) Alfredo pasta sauce
8 uncooked lasagna noodles
1 bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
1 cup shredded mozzarella cheese (4 oz)

Instructions

Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce.
Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture. Spoon remaining Alfredo sauce over top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight.
Heat oven to 350 °F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.

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