Potluck Lasagna

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  • 1 1/2 pounds ground beef
  • 3 bulbs garlic, minced
  • 1 medium onion, minced
  • 1 shallot, minced
  • Half bell pepper, minced (any color will do)
  • 1/2 cup sliced mushrooms
  • Olive oil
  • 1 (15 ounce) can tomato sauce, divided
  • 1/2 cup Parmesan cheese, shredded
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup spinach
  • Up to 3 cups shredded mozzarella cheese
  • Cooked lasagna noodles


  1. Heat a small pan, then add 2 tablespoons of olive oil.
  2. When hot, add 1 bulb of minced garlic (approximately 1 tablespoon) and the shallots. Sauté for approximately 1 minute or until soft.
  3. Add the spinach and saute until the spinach is reduced in size and relaxed. Set aside.
  4. Heat a large frying pan, then add 2 tablespoons of olive oil.
  5. When hot, add the remaining garlic, onion and bell pepper. Sauté until soft.
  6. Add the beef. Stir constantly while sautéing until meat is browned completely.
  7. After turning the heat down, add the mushrooms and spinach. Mix well until the mushrooms are softened.
  8. Remove from heat.
  9. Pour in 12 ounces of the tomato sauce, then mix the Parmesan cheese, basil, and pepper until well-combined. Set aside to cool.
  10. In a large rectangular baking dish, spray some cooking spray.
  11. Put down one layer of lasagna noodles.
  12. On top of this, spoon the meat mixture.
  13. Drizzle some tomato sauce on this, then sprinkle generously with mozzarella cheese.
  14. Layer with lasagna noodles.
  15. Repeat until you run out of meat mixture. Try to get the top layer to be just lasagna noodles with LOTS of mozzarella on top.
  16. Place in oven and bake at 375 degrees F for 40 minutes or until heated through and bubbly, and cheese just starts to brown on top.

Approximately 8-10 large servings