As the name suggests, this stir-fry of teriyaki beef and vegetables can be prepared quickly—in under 30 minutes. Delicious and ideal for a night when you must quickly prepare dinner. Because it stays so juicy, top sirloin is a favorite ingredient for stir-fry dishes. Add rice or noodles if desired.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 9 lasagna noodles
- 1 bunch fresh spinach
- 1 (8 ounce) container ricotta cheese
- ½ cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 1 pinch ground nutmeg
- 1 pinch dried basil
- salt and ground black pepper to taste
- 1 cup pasta sauce
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 443 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and very delicious.
We all loved it!!
Delicious! I omitted the Parmesan cheese cuz I don’t like it and topped it with fresh slices of mozzarella it really elevated the dish. If you can use fresh instead of shredded on the top it makes a difference
Great recipe!! However I use a full 32oz container of ricotta. 8oz is not nearly enough, no italian would approve of it lol. I also add a table spoon of garlic powder to the ricotta mixture as we are garlic freaks in my household. But otherwise the nutmeg really makes this recipe unique. My BF loves it everytime I make it for him.
This recipe was great. I did add a little extra cheese to the top to cover it completely though. Also 25 minutes after covering might a been a little too much. I would recommend 20 minutes instead.
Very simple and delicious lasagna! I made in a large casserole dish so I added more of everything, and rather than adding the spinach to the ricotta mixture, I steamed the spinach along with some squash and carrots, and added a layer of these 3 veggies on top of the ricotta mix layer. My usually carnivorous family loved it!
We love it, double the recipe I added chopped onions and chopped garlic, next time plan on adding broccoli
Awesome! I made approx a half batch, 3-4 servings, and used a glass bread pan. I like it this way because I can stack a few more layers and make it taller, something I fell in love with in an Italian restaurant I used to eat in, that truly had the best lasagna I’ve ever had. Sadly, they are no longer around. For this meatless recipe I added sautés mushrooms to the spinach and added some grated Romano and grated Parmesan-Reggiano to the mozzarella.
Awesome! I made approx a half batch, 3-4 servings, and used a glass bread pan. I like it this way because I can stack a few more layers and make it taller, something I fell in love with in an Italian restaurant I used to eat in, that truly had the best lasagna I’ve ever had. Sadly, they are no longer around. For this meatless recipe I added sautés mushrooms to the spinach and added some grated Romano and grated Parmesan-Reggiano to the mozzarella.
The dish came out delicious. Super moist and plentiful portions. Definitely would make again.
I used no-cook rice lasagna noodles and cooked it covered for one hour, then allowed to sit for 15 minutes. It was sufficiently browned without baking uncovered, but I felt it needed more sauce so I heated up additional sauce to ladle over served pieces. I expect the change was necessary as the no-cook noodles most likely took up more moisture. In the future, before cooking I will pour 1/2 C. water along edges of pan before baking. Also during prep, I added a little more sauce than recipe called for (maybe about 1/4 C.) and a generous 1/2 C. of ricotta
The rating really would depend on what pasta sauce you are using. Really, the recipe is a pretty standard recipe. It turned out as most lasagne recipes, good.
Based on other reviewer recommendations, I doubled the cheese and sauce. Because of the needed adjustment, I took away one star. I didn’t have a steamer, so I “steamed” the fresh spinach in the microwave. I really liked this recipe, but you really gave to like spinach since it is a very dominant flavor. I think I will try adding mushrooms next time as well. Thanks for the great recipe!
It was very easy and delicious. I used rice noodles as that is what I had handy.
Great recipe! I used a bit more spinach than is in the recipe, and didn’t use the vinegar, and it turned out great!!
I generally read reviews before I try a new recipe and based on what I read, I sauteed a big bunch of mushrooms, onions and garlic in some olive oil, and used that as an additional layer in the lasagna. So it went noodles, cheese/spinach, onions/mushrooms, repeated. I also used alfredo sauce instead of a red sauce. We LOVED IT!!! I’ll be making this again and again.
I actually just used this as a guideline of what goes first to last lol. First time making lasagna. I didn’t make any mix. I layered the ricotta, sauce, Fresh spinach and cheese in each layer. I didn’t microwave or precook anything but the lasagna. Things I added: frozen mixed vegetables, cayenne pepper, garlic, onion powder. I also used more ingredients (1 jar sauce, 1pound ricotta and 1.5lbs of mozzarella.) Yummy!
Instant favorite by the whole family!
This was a very easy recipe to follow. The only thing I think I’ll change next time is a bit more sauce and I’ll add black olives and mushrooms to the sauce. Yummy!
Amazing! It served my whole family and super easy! I feel so healthy finally eating veggie lol but will definitely make this dish again!
My hubby and son loved this (I couldn’t eat it myself though, as I was fasting.) I did add a layer of mushrooms just to make it a bit more interesting and cooked it at a lower temperature for a longer period of time. It turned out great!