Growing up, lasagna was always the go-to food for parties, special occasions and those blissful nights when the whole family was together. The ground beef, tomato sauce and golden-browned cheese hit that sweet spot as one of the ultimate comfort foods.

Versions of this pie-like pasta dish have been savored since the days of the Roman Empire, and continue to be synonymous for traditional Italian food. Cooking a medium pan of lasagna allows serving in generous portions for many people. Additionally, leftovers may be stored in the fridge or freezer, and may be reheated to be enjoyed over and over again. This recipe is similar to my grandmother’s take on the traditional Italian pasta pie – with the addition of spinach and mushrooms, which is sure to bring out even more flavor to an already-savory recipe. For an easy-to-make, tasty main course Italian dish that is just a bit different from usual pasta, this meat and spinach lasagna rises to the call.

Meat and spinach

Lasagna

Serves: 12

Total cook time: 45 minutes

1 jar marinara sauce

1 cup mushrooms, thinly sliced

1 pound ground beef

3 cups mozzarella cheese

3 cups Parmesan cheese

1 half onion, diced

3 tablespoons garlic powder

1 package lasagna noodles

2 cups spinach

Take the ground beef and place in a large frying pan over medium heat. Break up the beef into small pieces with a spatula and continuously toss, allowing roughly 10 minutes to cook.

Combine the diced onion, marinara sauce and sliced mushrooms with the beef. Allow the sauce to simmer over low heat in order to absorb the rich and succulent flavors. Stir from time to time, adding in a tablespoon of garlic powder each time. Let the sauce cook for approximately fifteen minutes, or until it starts to slightly bubble at the surface.

While the sauce simmers, it is time to start the noodles. The lasagna noodles are the foundation and structure of the lasagna, acting as a crust for the rest of the ingredients; much like the pastry for a dessert pie. Place the noodles into a boiling pot of water and allow to cook for about fifteen minutes. Do not break the noodles, as their length act as the dividers between the layers of the dish.

Once the sauce and the noodles are done, it is time to begin assembling the lasagna. To begin, dab the baking pan with olive oil. Next, line the bottom of the pan with a layer of the noodles. Pour half of the sauce onto the noodles and spread evenly throughout. Proceed to sprinkle a mix of Parmesan and mozzarella over the sauce. The amount of cheese used is based on personal preference, and any amount is sufficient. Lastly, top with one cup of the spinach and cover with a layer of noodles. Repeat this process once more for the second layer.

Your final step is to top the lasagna with a sheet of noodles covered in Parmesan and mozzarella to create a golden brown color when finished baking. Add a pinch of ground pepper and garlic powder over the top of the dish before placing into the oven.

Once finished with the construction and layering, place the completed lasagna in the oven at 350 F. and allow to cook for twenty minutes. Golden-brown cheese on the top layer is a trusty indicator the lasagna is done.

Pull out of the oven, and allow to sit for 10 minutes to cool. Once cooled, it is time to serve. Cut the pasta in square pieces, creating different portion sizes based on preference. Although it may be coupled with virtually any side dish, this lasagna goes particularly well with garlic bread and mixed greens salad.

Additionally, refrigerating the leftovers allows flavors to intensify and create an even better concentration of the taste. Furthermore, you may freeze this dish in individual portions, and it may stay frozen for a long period of time while retaining its flavor.

With the ability to serve many for days on end, it is the perfect dish to keep your guests happy, full and coming back for more.

Cody Powell-McClintick can be reached at [email protected]