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KIWI magazine

Filed under: Dinner

Cook this dish soon after shopping. The fresh ingredients are perishable, but the resulting textures and flavors are well worth it. This meal also freezes remarkably well.


  • 2 tbsp. olive oil
  • 1 medium white onion, chopped
  • 1 lb. ground grass-fed beef
  • Salt and pepper, to taste
  • 1 1/2 cups chopped tomatoes
  • 2 tsp. fresh oregano
  • 1 tbsp. chopped basil
  • 1 cup fresh ricotta
  • 3/4 lb. fresh mozzarella, thinly sliced
  • 2 cups roughly chopped fresh spinach, densely packed
  • 1/2 lb. fresh, uncooked pasta sheets (cut in three 7" squares)
  • 1/4 cup shaved Parmesan cheese


  1. In medium skillet, sauté onions in olive oil over moderate heat until translucent.
  2. Add beef, season with salt and pepper to taste, and cook over low heat until brown. Add chopped tomatoes and herbs. Set aside.
  3. In medium bowl, mix ricotta cheese, 1/8 cup Parmesan and spinach. Set aside.
  4. Preheat oven to 375°F. Lightly grease 8" square baking dish with olive oil. Place one pasta sheet on bottom of baking dish. Layer one-half of ricotta mixture over pasta, layer with one-third of mozzarella slices, then pour one-third of meat sauce and spread evenly. Place another pasta sheet over sauce and repeat steps with ricotta, mozzarella and sauce.
  5. Place third sheet of pasta on top. Cover with meat sauce and top with remaining mozzarella and Parmesan.
  6. Cover with aluminum foil and bake in oven at 375°F for about 45 minutes, or until cheese is bubbly. Remove foil and continue baking for a couple of minutes until cheese is slightly brown on top.
Serves 6

Per serving: calories 327, fat 23g, protein 29g, carbohydrate 30g, dietary fiber 1g

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