Steak and Spinach Lasagna
Indulge in the ultimate comfort food with this hearty Steak and Spinach Lasagna, a luxurious twist on a classic favorite. This recipe layers perfectly seasoned ribeye steak slices, creamy ricotta cheese, and tender sautéed spinach between sheets of al dente lasagna noodles, all smothered in rich marinara sauce and melted mozzarella. The ribeye steak, seared to perfection, adds a smoky, savory depth, while the blend of parmesan and mozzarella creates a golden, bubbly finish. With its balanced combination of protein, greens, and gooey cheeses, this lasagna is perfect for a family dinner or a crowd-pleasing main course. Serve it with a crisp green salad or garlic bread for a wholesome, unforgettable meal. Ready in just 90 minutes, this dish is a must-try for fans of steak and Italian-American cuisine!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 10 ounces fresh spinach
- 2 cups ricotta cheese
- 1 cup parmesan cheese, grated
- 3 cups mozzarella cheese, shredded
- 1 large egg
- 4 cups marinara sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Once cooked, lay them flat on a clean surface to prevent sticking.
Season the ribeye steak with salt, black pepper, dried basil, and dried oregano. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your preference. Remove the steak from the pan, let it rest for 5 minutes, then slice it thinly against the grain.
In the same skillet, add another tablespoon of olive oil. Sauté the diced onion until translucent, about 3 minutes, then add the minced garlic and spinach. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese, 1/2 cup of grated parmesan, 1 cup of shredded mozzarella, the egg, and a pinch of salt. Stir until well combined.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Place a layer of cooked lasagna noodles on top, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the noodles, then add a layer of sliced steak, followed by some sautéed spinach. Sprinkle 1/2 cup of shredded mozzarella over the top.
Repeat the layering process (sauce, noodles, ricotta mixture, steak, spinach, mozzarella) two more times, finishing with a layer of noodles on top.
Spread the remaining marinara sauce over the top layer of noodles. Sprinkle the rest of the shredded mozzarella and parmesan cheese evenly over the dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
6286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.6 g | 351% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 9502 mg | 413% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 54.8 g | ||
| Protein | 386.8 g | 774% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 5897 mg | 454% | |
| Iron | 51.5 mg | 286% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
