A delightful twist on the classic lasagna, combining creamy layers with savory beef and spinach for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your lasagna.
Cook the lasagna noodles in a large pot of boiling salted water until tender. Drain and set aside.
Add a splash of oil to the boiling water to prevent the noodles from sticking together.
In a skillet, cook the ground beef until browned. Drain any excess fat.
Breaking the beef into small pieces while cooking ensures even browning.
Add the tomato sauce, sugar, salt, and pepper to the beef. Simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the cream cheese, sour cream, milk, and chopped onion until smooth.
Ensure the mixture is smooth for an even layer in the lasagna.
Layer half of the meat sauce in a 2-quart casserole dish, followed by a layer of noodles, half of the cheese mixture, and half of the spinach. Repeat the layers, finishing with the remaining cheese mixture.
Press each layer gently to compact the lasagna for easier slicing.
Cover the dish with foil and bake for 40 minutes.
Covering the dish prevents the top from drying out during baking.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
For a golden crust, broil the lasagna for the last 2 minutes.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to serve.
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