Penne Spinach Lasagna Bake

• Gluten free

• Meat

  • 3/4 lb Ground beef
  • 1 lb Italian pork sausage, ground mild

• Produce

  • 2 cups Baby spinach, fresh
  • 1 1/2 tbsp Basil, dried
  • 1 Basil
  • 3 cloves Garlic
  • 1 Onion, large
  • 1 1/2 tbsp Oregano, dried
  • 1 15 ounces can Tomatoes

• Canned Goods

  • 1/4 cup Chicken stock
  • 1 tbsp Tomato paste

• Condiments

  • 1 15 ounces can Tomato sauce

• Baking & Spices

  • 1 Salt and ground black pepper, coarse

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 1 15 ounce tub Ricotta cheese

• Beer, Wine & Liquor

  • 2 tbsp Red wine

Found on aberdeenskitchen.com

Description

Ingredients

• ¾ lb ground beef
• 1 lb ground mild italian pork sausage
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons red wine
• 15 ounces can diced tomatoes
• 15 ounces can tomato sauce (alternatively, get another can of diced tomatoes and blend before using)
• ¼ cup chicken stock
• 1½ tablespoons dried basil
• 1½ tablespoons dried oregano
• Coarse salt and ground black pepper to taste
• 1 lb penne pasta, cooked according to box instructions until just al dente
• 15 ounce tub ricotta cheese
• 1½ cups mozzarella cheese
• 2 cups fresh baby spinach, uncooked
• Basil, thinly sliced and parsley, roughly chopped, for garnish

Directions

• Preheat oven to 400˚F. Grease a 9X13 inch baking dish.
• Make the Sauce: In a high walled skillet or large pot, heat 2 tablespoons olive oil over medium high heat. Add ground beef and ground sausage. Cook until browned, stirring frequently.
• Add onion and garlic. Cook for 3-4 minutes, until onion is somewhat softened and garlic is fragrant.
• Add the tomato paste and stir to combine. Cook until it turns dark reddish brown, about 2 minutes.
• Deglaze the pot by pouring in the red wine and scraping up any browned bits on the bottom.
• Add tomatoes, tomato sauce, chicken stock, basil and oregano. Stir to combine. Bring to a boil, stirring frequently. Reduce to a simmer and cook for about 10-15 minutes, letting the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste, remove from heat.
• Make the Lasagna: Combine the cooked penne and sauce, stirring to combine.
• Add ⅓ of the penne mixture in an even layer on the bottom of the prepared baking dish. Spoon 1 cup of the ricotta cheese in large dollops on top of the pasta and spread with a spatula. Top with 1 cup of the spinach.
• Repeat the penne, ricotta and spinach layer on top of the first layer, using the rest of the spinach and ricotta cheese.
• Top the second layer with the rest of the penne mixture and cover with the mozzarella cheese.
• Bake for 20 minutes, until bubbling. Let rest 5 minutes before cutting. Garnish with parsley and basil.