Beef and Spinach Lasagna

We had another contest recipe tonight and someone has figured out my weakness. Lasagna. Call me Garfield because I LOVE LASAGNA!!! That being said I had to take a back seat on the rating of this recipe as ANY lasagna is bound to get a 5 from me. This was a good lasagna too. I loved the spinach but I thought the beef needed more seasoning. Altogether yummy. I would've given it a 5 but husband said 4 so we compromised with a 4.5 out of 5 stars.

Source: Karen Huntington, Portland, OR

Serves: 12

Ingredients

• 1 -lb lean ground beef
• 1 medium onion,chopped
• 2 jars (26 oz. each) meatless spaghetti sauce- I used Prego
• 4 garlic cloves minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
• 2 cups ricotta cheese
• 2 cups (8ozs) shredded part-skim mozzarella cheese divided
• 9 no cook lasagna noodles

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce,garlic,basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach,ricotta
2. and 1 cup of the mozzarella until combined.
3. Spread 1 1/2 cups meat sauce into a greased 13-in x 9-in x 2-in baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edge of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella.
4. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Amount Per Serving

Calories: 281

Fat: 11g

Cholesterol: 50mg

Sodium: 702mg

Carbohydrate: 26g

Fiber: 3g

Protein: 20g