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Cozy Lasagna al Forno is packed with savory beef and spinach, aromatic tomato basil sauce and creamy ricotta, sharp Pecorino Romano and melty mozzarella cheeses. This classic Italian American lasagna is delicious, comforting, hearty and always a hit–everything you could hope for in a lasagna!
When entertaining family or friends, you need some tried-and-true recipes that you can serve a crowd.
And, since almost everyone loves lasagna, this recipe is perfect for both entertaining and weekend family meals.
A few other comfort food classics include Beef and Spinach Stuffed Shells, Baked Ziti, Vegetable Lasagna with Bechamel, Pizzaiolo Pasta and Pasta Sorrentina with Fresh Mozzarella.
Three types of cheeses (creamy ricotta, melty mozzarella and sharp Pecorino Romano), sautéed ground beef, spinach and marinara are spread among layers of pasta and baked until it has the perfect crispy ends. Cheesy and delicious–it’s a real crowd pleaser!
While not traditional, I include spinach in this Italian American classic lasagna recipe as I always aim to add in more vegetables, especially dark leafy greens, whenever possible. Plus I think the spinach is just perfect with all the other rich ingredients in the dish. I always use frozen spinach in this recipe for its convenience and because I always have some on hand.
This lasgana al forno with spinach and ground beef is the one that my mom always made for our family growing up. While many similar recipes call for making a long-simmered meat sauce, this recipe calls for sautéing ground beef and spinach together with spices as one of the lasagna layer components–a lot quicker! And, any tomato basil or marinara sauce can be used, whether homemade or store bought. Just be sure that it’s one that you really like! Bad sauce will make a bad lasagna.
Shredded mozzarella cheese and a creamy, tasty ricotta/pecorino mixture round out the layer ingredients to make the absolute best lasagna recipe that you’ve ever had!
Although it takes a little time to prepare the ingredients and build the layers, this spinach and meat lasagna recipe can be assembled in advance and held in the refrigerator for up to two days before baking it, making it a great option for a busy day or a meal where there is lots of other prep.
And, all it really needs is a light green salad to accompany it.
Lasagna really is true comfort food! Enjoy this recipe at your next dinner party or special occasion meal and get ready for the silence that comes as everyone takes their first bite and experiences pure taste delight! Mangia bene!
Main Ingredients Notes
To make this authentic Italian Lasagna Al Forno, we’ll be using the following ingredients:
- Beef: Since there is a good amount of cheese in the lasagana al forno, I use a lean ground beef (90/10) here. But, use what you have and just drain off excess grease from the pan. Make sure to break the beef up a good amount while browning. I use a meat chopper to make this job much easier!
- Spinach: I suggest frozen spinach in this recipe for convenience, but you can, of course, use fresh spinach. Be sure to strain out as much excess liquid as possible from all the thawed or cooked spinach. (Excess liquid will create a soggy lasagna.)
- Tomato Sauce: What’s a good Italian American lasagna without tomato sauce??? Seriously, though, homemade is preferred, but you can 100% use a jarred sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final lasagna will not taste good. A lot of the sauce will get absorbed as the pasta bakes, so be generous with the sauce in the layers. Also, be sure to have extra heatd sauce ready for serving.
- Spices: Garlic powder, onion powder, black pepper, salt and a little red pepper flakes are mixed into the spinach and beef mixture for added flavor. If you really want to use fresh onions and garlic, go for it! (But, presumably, these are already in the tomato sauce that you’re using.)
- Lasagna Sheets: Dried lasagna noodles or fresh lasagna sheets can be used. I generally do not use no-boil lasagna noodles, but you can try them if you would like. (Note that I have not tested this recipe with no-boil noodles.)
- Ricotta Cheese: Adds richness and creaminess to the beef and spinach lasagna. Use whole milk/full fat ricotta for best flavor. A low fat or skim ricotta may need straining before using as it tends to be a little watery.
- Eggs: Eggs are mixed into the ricotta cheese to help bind/stabilize it so that it doesn’t ooze out of the lasagne al forno (too much) when you cut it. Essentially, it helps to keep the cheese creamier and intact. Without the eggs, the cheese will be runnier, but the lasagna will taste the same.
- Mozzarella Cheese: I’m not sure is there is anything to say here other than mozzarella is traditional in this and all Italian American lasagnas, it’s melty and it’s delicious! Be sure to buy block mozzarella and shred it yourself using a box grater to avoid the filmy, anti-caking agents used on pre-shredded cheeses.
- Pecorino Romano Cheese: Sharp and salty pecorino cheese is mixed with ricotta for richness and lots of flavor. You can substitute it with grated parmesan cheese if desired. Be sure to have extra for serving!
If you love the flavors of ricotta, tomato and pasta together, but are not in the mood for a baked pasta dish, check out this easy stovetop Creamy Ricotta Tomato Pasta recipe. You will love it!
How to Make Lasagna Al Forno
- MAKE THE BEEF/SPINACH MIXTURE: Heat olive oil in large skillet over medium heat, then add beef and break it up as it browns. Once it’s brown, stir in the spinach and spices. At this point, if there is still any residual liquid in the spinach, let it cook off. Then turn the heat off and set this mixture aside to cool.
- COOK PASTA: Once the water has come to a boil, add salt then the lasagna noodles and a splash of olive oil and cook until 3 minutes less that the package directions. Drain the noodles very well, then lay them flat in a single layer on a lightly oiled sheet pan (or 2 sheet pans).
- PRO-TIP: You will likely have some breakage and this is ok. Keep these pieces as they will come in handy to patch the layers of lasagna.
- MAKE THE RICOTTA MIXTURE: Stir the ricotta, pecorino, eggs and black pepper together until all ingredients are well-combined. Set this aside.
- ASSEMBLE THE LASAGNA: Gather the greased baking dish, tomato sauce, cooked lasagna noodles, beef/spinach mixture, ricotta mixture and the grated mozzarella cheese.
- PRO-TIP: Be sure to strain out and discard any excess liquid that has accumulated in the cooked mixtures.
- Assemble the Italian beef lasagna in layers as follows, each component being spread out over the entire surface of the layer below it:
- Spread about 1 cup tomato sauce over the bottom surface;
- Then add 4-5 lasagna noodles;
- Then about ¾ cup more tomato sauce;
- Then about 1 cup beef/spinach mixture;
- Then about heaping 1/3-½ cup ricotta mixture;
- Then about ½ cup shredded mozzarella.
- Repeat the layering as many times as needed to use all the ingredients (probably 3-4 times), plugging in the broken pieces of lasagna where needed to cover openings. Finish/top with sauce, a little ricotta if any left and the reserved mozzarella.
- PRO-TIP: Don’t worry too much about how the last layer ended up. Just top with sauce and mozzarella and it’ll be great!
- Bake the lasagna al forno uncovered on the middle rack of the preheated 350°F oven until it is heated through, bubbly and a bit browned on top with crispy edges. All ovens are different and the actual cooking time will vary, but figure on about 75-90 minutes.
- Remove meat lasagna with spinach from oven and let it sit for at least 20 minutes or so (longer is better) before cutting into it and serving to allow it to set. Serve with some heated marinara sauce and grated cheese. Enjoy!
Ricotta is a key ingredients in so many pasta dishes, like Pesto Ricotta Pasta, Bucatini with Eggplant, Tomatoes and Ricotta, Pasta alla Checca and of course Baked Ziti!
More Cozy Comfort Food Recipes
If you like this spinach and beef lasagna recipe, check out these other comfort foods:
- White Cheddar Mac and Cheese
- Creamy Veggie Lasagna with Béchamel
- Meatless Baked Ziti
- Rigatoni with Mushrooms and Sausage
- Stovetop Chicken Parmesan
- Meatball Parm Hero
- Slow-Roasted Pork Shoulder
- Pizzaiolo Pasta with Crispy Pepperoni
- Beef Brisket Ragu
- Pork Ragu with Pasta
- Stuffed Shells with Meat, Ricotta and Spinach
Frequently Asked Questions
Both rich, creamy béchamel sauce (white sauce) and lighter tomato sauce are used in lasagnas of different origins. The traditional lasagne Bolognese that hails from the northern Italian region of Emilia-Romagna is made with béchamel and a slowly-cooked ragu (Bolognese sauce), while most classic Italian-American versions of lasagna are made with red sauce, ricotta and mozzarella cheeses. Both are so delicious!
For a creamy lasagne with bechamel, check out this Spinach and Mushroom Lasagna recipe.
The best ways to keep lasagna from getting watery or soggy are by (1) never using uncooked vegetables as they will release a lot of water during baking, and (2) not using soggy ingredients or ingredients with excess liquid in the lasagna.
Most vegetables contain a high water content. And, if they are not cooked until dry, or strained properly before adding them to the lasagna, then the resulting baked lasagne may be soggy and not set properly.
In addition, if too many vegetables are used in the mixture, the lasagna may be soggy.
Finally, make sure the tomato sauce is on the thick side and is not watery.
Yes. The lasagna can be completely assembled, covered tightly in plastic wrap, and held in the refrigerator for up to two days prior to baking. Alternatively, you can freeze uncooked lasagna for three months prior to baking in a freezer-safe dish tightly wrapped in plastic. Defrost it in the refrigerator overnight. Then, remove the wrap and bake as per the recipe instructions. If it is not completely thawed, it will likely take longer than the recipe calls for to bake properly.
You can also bake the lasagna from its frozen state. In this case, add about 20 to 30 minutes to the baking time and cover it with foil for the first 30 minutes of baking.
Also, the tomato sauce, ricotta mixture and beef/spinach mixture can be prepared up to two days in advance and held in airtight containers in the refrigerator. If you do this, strain out any residual liquid that has accumulated in the mixtures or sauce before using.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or a skillet, covered, over medium low heat with a little bit of water until heated through.
You can also freeze cooked lasagna. In fact, freezing individual portions of cooked lasagna is a great idea! Let it cool completely, then freeze it in an airtight container or freezer-safe dish for up to three months. Defrost it overnight in the refrigerator, then unwrap and reheat in a 375°F oven for 10 to 15 minutes or until heated through.
The foolproof way to get neat and good-looking (i.e., not collapsed) lasagna slices (squares) is to let the lasagna rest after it comes out of the oven. Be sure to let it sit for at least 20 minutes (and up to one hour, if possible) before serving. As good as it will look and smell once it comes out of the oven, if you cut into it immediately, it will be a big mess. It is much easier to cut and portion after resting, and it should retain enough heat to serve as is. If you prefer, you can always pop it back in the oven for 10 to 15 minutes.
Lasagna al Forno Variations and Substitutions
Here are a few great suggestions for twists and additions to this lasagna with spinach and meat recipe:
- Use Italian Sausage: Either substitute half the ground beef mixture with Italian sausage or go whole hog with sausage–either way you can’t go wrong!
- Make It Richer! Not that it needs to be richer, but if you’re looking for a unique slant on this recipe that brings with it increased richness, swap the tomato basil sauce out for creamy vodka sauce and you will wow everyone!
- Switch Out the Cheese: Mozzarella cheese is the classic choice for this American style lasagna, but you can try out some other options. Stick to mild cheeses, though, such as Monterey jack, asiago or fontina so as to not overpower the whole dish.
- Add Heat: If you have a crowd that really loves their picante, then consider swapping out the marinara sauce for spicy arrabbiata sauce. Of course, you can achieve heat by drizzling a hefty amount of homemade Italian chili oil over your portion as well!
- Eggplant: Add ½ cup diced roasted eggplant in the lasagne layers for a Sicilian twist.
- Leave the spinach out if you’re looking for a more simple recipe without greens.
- Grated parmesan cheese can be used in place of pecorino.
TOP TIPS FOR LASAGNA AL FORNO
- Ricotta Cheese: Use full fat, whole milk ricotta and drain if it is watery. Full fat makes the best spinach and beef lasagna!
- Mozzarella: It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater. You can use fresh mozzarella in this dish, but be sure to chop/dice it into very small pieces and strain any excess liquid out of it.
- Spinach: I use frozen spinach in this recipe for convenience and because I always have it on hand. You can use either chopped or whole spinach leaves, but the key is to squeeze out as much liquid as possible once its thawed. You can also start with fresh spinach, but will have to blanch/boil it first briefly and also squeeze it dry.
- Lasagna Sheets: Dried lasagna noodles or fresh pasta sheets can be used. I generally do not use no-boil lasagna noodles, but you can try them if you would like. (Note that I have not tested this recipe with no-boil noodles.)
- Oil in Pasta Water: While I would almost never suggest adding oil to pasta water (since it reduces the adherence of sauce to pasta), this is one of the only exceptions for it. Long, flat pasta, such as these lasagna noodles, have a tendency to stick together when they cook and rest and the oil will help prevent that.
- Tomato Sauce/Marinara: Homemade tomato basil sauce is preferred, but you can 100% use a jarred spaghetti sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final baked ziti will not taste good.
- Make in Advance: The lasagna al forno can be completely assembled, covered tightly in plastic wrap, and held in the refrigerator for up to two days prior to baking. Alternatively, it can be frozen for three months prior to baking in a freezer-safe dish tightly wrapped in plastic. Defrost it in the refrigerator overnight. Then, remove the wrap and bake as per the recipe instructions. If it is not completely thawed, it will likely take longer than the recipe calls for to bake properly. See Frequently Asked Questions above for more details on this.
- Serving Suggestions: This Sunday lasagna recipe is very hearty and only needs a tossed green salad and your favorite garlic bread to make a complete meal. I almost always serve it with sautéed broccoli rabe as well and always make sure to have some homemade spicy Italian pepper oil on the table when serving.
- Leftovers of spinach and beef lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or a skillet, covered, over medium low heat with a little bit of water until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Lasagna al Forno recipe, please let me know how it went in the comments below. I love hearing from you!
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Lasagna Al Forno (Spinach and Beef Lasagna)
Equipment
- Large pot for cooking pasta
- Cheese grater (optional)
- Baking Dish (13" x 9")
- Stem Thermometer (optional)
Ingredients
- Olive oil, to grease baking dish
For the Beef/Spinach Mixture:
- 1 Tbsp olive oil
- 1 pound lean ground beef, (I used 90/10)
- 1 pound frozen chopped spinach,, thawed and squeezed dry
- 1½ tsp garlic powder
- 1½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
For the Ricotta Mixture:
- 1½ pound whole milk ricotta cheese
- 1¼ cup grated Pecorino Romano cheese , (about 6 ounces)
- 2 large eggs,, beaten
- ½ tsp black pepper
For the Rest of the Lasagna:
- 1 pound lasagna noodles , + salt for pasta water (about 20-24 noodles)
- Pinch of olive oil
- 4-5 cups tomato basil sauce, (marinara sauce)
- 1 pound mozzarella cheese,, shredded on box grater (4-5 cups shredded)
For Serving:
- 2-3 cups tomato basil sauce,, heated (marinara sauce)
- Grated Pecorino Romano cheese
Instructions
- Prep all ingredients according to specifications above. Bring a large pot filled with water to a boil for the pasta. Rub a deep (3” deep, ideally) 13”x9” baking dish thoroughly with olive oil and set aside. Set aside about ½ cup shredded mozzarella for the top of lasagna. Make sure as much liquid as possible is squeezed out of the spinach–it should be dry.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- MAKE THE BEEF/SPINACH MIXTURE: Heat olive oil in large skillet over medium heat, then add beef and break it up as it browns. Once it’s brown, stir in the spinach and spices. At this point, if there is still any residual liquid in the spinach, let it cook off. Then turn the heat off and set this mixture aside to cool.1 Tbsp olive oil, 1 pound lean ground beef, 1 pound frozen chopped spinach,, 1½ tsp garlic powder, 1½ tsp onion powder, ½ tsp salt, ½ tsp black pepper, ¼ tsp crushed red pepper flakes
- COOK PASTA: Once the water has come to a boil, add salt then the lasagna noodles and a splash of olive oil and cook until 3 minutes less that the package directions. Drain the noodles very well, then lay them flat in a single layer on a lightly oiled sheet pan (or 2 sheet pans). You will likely have some breakage and this is ok. Keep these pieces as they will come in handy to patch the layers of lasagna.1 pound lasagna noodles, Pinch of olive oil
- MAKE THE RICOTTA MIXTURE: Stir the ricotta, pecorino, eggs and black pepper together until all ingredients are well-combined. Set this aside.1½ pound whole milk ricotta cheese, 1¼ cup grated Pecorino Romano cheese, ½ tsp black pepper, 2 large eggs,
- Arrange a rack in the middle of the oven and preheat it to 350°F. (Do not use the convection setting.)
- ASSEMBLE THE LASAGNA: Now that all of the components are ready, it’s time to assemble the lasagna. Gather the greased baking dish, tomato sauce, cooked lasagna noodles, beef/spinach mixture, ricotta mixture and the grated mozzarella cheese. Be sure to strain out and discard any excess liquid that has accumulated in the cooked mixtures.4-5 cups tomato basil sauce, 1 pound mozzarella cheese,
- Assemble the lasagna in layers as follows, each component being spread out over the entire surface of the layer below it:–Spread about 1 cup tomato sauce over the bottom surface;–Then add 4-5 lasagna noodles;–Then about ¾ cup more tomato sauce;–Then about 1 cup beef/spinach mixture;–Then about heaping 1/3-½ cup ricotta mixture;–Then about ½ cup shredded mozzarella.
- Repeat the layering as many times as needed to use all the ingredients (probably 3-4 times), plugging in the broken pieces of lasagna where needed to cover openings. The last layer may have less than 4 noodles and that’s ok. Finish/top with sauce, a little ricotta if any left and the reserved mozzarella. I like to dot the top of the mozzarella with a bit more sauce. (See photo above).NOTE: Don’t worry too much about how the last layer ended up. Just top with sauce and mozzarella and it’ll be great!)
- Bake the lasagna uncovered on the middle rack of the preheated 350°F oven until it is heated through, bubbly and a bit browned on top with crispy edges. All ovens are different and the actual cooking time will vary, but figure on about 75-90 minutes. (My lasagna took 85 minutes).NOTE: After 60 minutes, tent the baking dish with foil if the top is getting too brown or dried out. Also, use a stem thermometer if you’re not sure if the center is hot enough. Once the thermometer reached 165°F, the lasagna is done!
- Remove lasagna from oven and let it sit for at least 20 minutes or so (longer is better) before cutting into it and serving to allow it to set. Serve with some heated marinara sauce and grated cheese. Buon Appetito!
Notes
- The beef/spinach mixture should make 4 to 5 cups.
- Both the spinach/beef and ricotta mixtures can be made up to two days in advance and held in airtight containers in the refrigerator.
- Use full fat, whole milk ricotta cheese for best results.
- It’s always best to shred mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater. You can use fresh mozzarella in this dish, but be sure to chop/dice it into very small pieces and strain any excess liquid out of it.
- I use frozen spinach in this recipe for convenience and because I always have it on hand. You can use either chopped or whole spinach leaves, but the key is to squeeze out as much liquid as possible once its thawed. You can also start with fresh spinach, but will have to blanch/boil it first briefly and also squeeze it dry.
- Homemade tomato basil sauce is preferred, but you can 100% use a jarred sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final baked ziti will not taste good.
- This recipe calls for a 9”x13” pan or baking/casserole dish that should be about 2.5-3” deep to hold all the layers. If necessary or desired, use a larger pan for less layers or break this up into two smaller pans. I have a friend that swears by making lasagna in a loaf pan, which is a great idea!
- While I would almost never suggest adding oil to pasta water (since it reduces the adherence of sauce to pasta), this is one of the only exceptions for it. Long, flat pasta, such as these lasagna noodles, have a tendency to stick together when they cook and rest and the oil will help prevent that.
- Be sure to let the lasagna sit for at least 20 minutes (and up to one hour, if possible) before serving. As good as it will look and smell once it comes out of the oven, if you cut into it immediately, it will be a big mess. It is much easier to cut and portion after resting, and it should retain enough heat to serve as is. If you prefer, you can always pop it back in the oven for 10 to 15 minutes.
- The lasagna can be completely assembled, covered tightly in plastic wrap, and held in the refrigerator for up to two days prior to baking. Alternatively, it can be frozen for three months prior to baking in a freezer-safe dish tightly wrapped in plastic. Defrost it in the refrigerator overnight. Then, remove the wrap and bake as per the recipe instructions. If it is not completely thawed, it will likely take longer than the recipe calls for to bake properly.
- You can also bake the lasagna from its frozen state. In this case, add about 20 to 30 minutes to the baking time and cover it with foil for the first 30 minutes of baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or a skillet, covered, over medium low heat with a little bit of water until heated through.
- You can also freeze cooked lasagna. In fact, freezing individual portions of cooked lasagna is a great idea! Let it cool completely, then freeze it in an airtight container or freezer-safe dish for up to three months. Defrost it overnight in the refrigerator, then unwrap and reheat in a 375°F oven for 10 to 15 minutes or until heated through.
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I’m impressed with this recipe , it turns out delicious , I forgot to add the tomato sauce in the mix , so I add them on the top . I appreciate , how you include the measurement in the direction , easy to follow
So happy that you enjoyed the recipe, Marlyn! Thanks for your comment. 🙂