Ground Beef, Caramelized Onion, and Spinach Lasagna
We had two families coming over for dinner, and I wanted to make something that would be hearty, comforting, and also clean out my pantry before we move, so I don’t have to pack as much. I found some marinara sauce and lasagna noodles in the cupboards, and I had some ground beef, onions, ricotta, and spinach in the refrigerator, so I threw them together and made this ground beef, caramelized onion, and spinach lasagna recipe. The caramelized onions made this lasagna extra special, and it was a big hit with all the adults, and even some of the picky kids liked it too. This ground beef lasagna recipe paired nicely with a huge Italian salad and some crusty bread.
Ground Beef, Caramelized Onion, and Spinach Lasagna
Ingredients:
- 1 tbsp butter or olive oil, more if needed
- 2 yellow onions, sliced thickly
- 1 lb. of ground beef
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 1 pinch of red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 5 cloves garlic, minced
- 1 (15-oz) container ricotta cheese
- 1 egg
- 1 tbsp fresh parsley, chopped
- ½ cup of Asiago cheese
- 2 cups of baby spinach
- 12 no-cook lasagna noodles, more if needed
- 2 cups mozzarella cheese, shredded (divided)
- 4 cups of marinara sauce (homemade or store-bought)
How to Make Ground Beef, Caramelized Onion, and Spinach Lasagna:
Make the caramelized onions by heating the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-25 minutes, or until tender and golden brown. Side Note: Add water to the skillet if the onions run dry.Â
Preheat oven to 375 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray.
Meanwhile, cook the ground beef in another large skillet over medium heat, breaking it up into crumbles. Add the dried basil, garlic powder, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste.
Once the meat is brown, add the minced garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any excess grease.
Prepare the ricotta mixture by combining the ricotta, egg, ½ cup mozzarella, Asiago, parsley, sea salt, and freshly cracked pepper to taste, and mix well.
Prepare the lasagna by spooning enough marinara sauce to cover the bottom of the pan.
Lay four lasagna noodles in the pan.
Spread some of the ricotta mixture over the noodles, then spoon some of the ground beef mixture on top, followed by caramelized onions and spinach leaves.
Add 4 more noodles, then top them with more sauce; repeat layering.
Finish with a layer of noodles and the remaining sauce.
Sprinkle with mozzarella cheese.
Bake the lasagna covered for 30 minutes.
Uncover and bake for 15 minutes.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy.
 
Equipment
- 2 Large Skillets
Ingredients
- 1 tbsp butter or olive oil more if needed
- 2 yellow onions sliced thickly
- 1 lb. of ground beef
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 1 pinch of red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 5 cloves garlic minced
- 1 15-oz container ricotta cheese
- 1 egg
- 1 tbsp fresh parsley chopped
- ½ cup of Asiago cheese
- 2 cups of baby spinach
- 12 no-cook lasagna noodles more if needed
- 2 cups mozzarella cheese shredded (divided)
- 4 cups of marinara sauce homemade or store-bought
Instructions
- Make the caramelized onions by heating the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-25 minutes, or until tender and golden brown. Side Note: Add water to the skillet if the onions run dry.
- Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
- Meanwhile, cook the ground beef in another large skillet over medium heat, breaking it up into crumbles. Add the dried basil, garlic powder, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste.
- Once the meat is brown, add the minced garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any excess grease.
- Prepare the ricotta mixture by combining the ricotta, egg, ½ cup mozzarella, Asiago, parsley, sea salt, and freshly cracked pepper to taste, and mix well.
- Prepare the lasagna by spooning enough marinara sauce to cover the bottom of the pan.
- Lay four lasagna noodles in the pan.
- Spread some of the ricotta mixture over the noodles, then spoon some of the ground beef mixture on top, followed by caramelized onions and spinach leaves.
- Add 4 more noodles, then top them with more sauce; repeat layering.
- Finish with a layer of noodles and the remaining sauce.
- Sprinkle with mozzarella cheese.
- Bake the lasagna covered for 30 minutes.
- Uncover and bake for 15 minutes.
- Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy.
Wow, your lasagne looks amazing!
This looks great! FYI, you are missing spinach in your ingredient list.
Very nice site! Love all of the photos for the related posts and categories.
2 cups of spinach are in the recipe…
Oh. My. Super delicious lasagna.
Can I just say I’m a fan?! A super-mega-ultra-lightening-babe fan?
(I assume everyone with kids knows that line from the Incredibles!)
THIS IS SO DELISH!
I looooooooooooove your recipes. What is it like to have such a marvelous mind that comes up with these amazing recipes every night?
This lasagna was delicious! A definite keeper! I used ground turkey breast and part-skim ricotta to lighten it up a bit. increased the onions to 3 sliced and put 2 layers of spinach, definitely more than 2 cups. the carmelized onions really made this lasagna! the hint of sweetness in every bite was just the right contrast to the slightly spicy meat. Wonderful!!!!!
Hey,
i made this lasagna today, but it was pretty dry. What could be the problem? I love the ingredients inside!!
Maybe try adding more sauce next time.
Hello!
I’ve really been enjoying your recipes. I’m happy I ran into your website while browsing a few weeks back. I’ve made the Lasagna with Ricotta four times! It’s wonderful.
I was wondering if you knew how many calories our in your dishes?
Or if you knew a way for me to keep track of that as I keep cooking from your site.
Thanks and keep up the good work!
I don’t provide nutritional information but I am sure there are lots of sites on the web that can help you figure out the calories of any of my recipes.
Cheers,
Pam
Sorry,
It’s the baked spaghetti with ricotta that I’ve made the most.
Can’t get enough of it. 🙂
Best lasagna and so easy to make. I would put some of the mariners sauce between the layers next time as some spots were a bit dry once the sauce baked in. Thanks for such a great recipe. Btw I used gluten free rice lasagna sheets. Couldn’t tell the difference
I made this recipe tonight and used RAO’s marinara (in a jar) and it was a HUGE hit! I also put the sauce between the layers, so it wasn’t dry – used the entire jar in the recipe. It will definitely be a repeat meal! Thank you for sharing.
I don’t see where the tomato sauce goes.
Rana,
Read through the recipe – it’s in the third paragraph.
Pam