With oven-ready noodles and Big Batch Beef, this recipe pulls together in a snap! If you want to skip making the Big Batch Beef, use 1 lb (500 g) fresh ground beef, browned with 1 EACH onion and clove garlic, minced.
Combine beef and tomato sauce; set aside. In food processor, combine spinach, Greek dressing, onion, feta cheese and eggs, pulsing to combine. Set aside.
Pour a third of the tomato sauce mixture into a 9x13-inch (3 L) baking dish. Cover with single layer of noodles, breaking up the noodles to fit. Spoon half the spinach mixture evenly over noodles. Cover with another third of the tomato sauce, remaining noodles and remaining spinach mixture. Top with the remaining tomato sauce.
Top with mozzarella cheese. Carefully pour 1/2 cup (125 mL) hot water around all 4 edges of lasagna. Cover tightly with foil; bake in 350°F (180°C) oven for 1 hour. Remove foil and continue cooking until cheese is golden, about 15 minutes. Let stand for 10 minutes before serving.
Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Servings 0