Beef And Spinach Lasagna
|Lean ground beef||1 Pound|
|Ground black pepper||1⁄4 Teaspoon|
|Spaghetti sauce||32 Ounce (1 Jar)|
|Canned diced italian tomatoes||14 1⁄2 Ounce (1 Can)|
|Ricotta cheese||15 Ounce (1 Carton, Low Fat / Non Fat)|
|Frozen chopped spinach||20 Ounce, defrosted and well drained (2 Packages, 10 Ounce Each)|
|Grated low fat parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Uncooked lasagna noodles||10|
|Shredded part skim mozzarella cheese||2 Cup (32 tbs)|
Heat oven to 375°.
Over medium-high heat, brown ground beef until no longer pink.
Drain off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and pepper.
Simmer while preparing the cheese mixture.
Combine Ricotta cheese, well drained spinach, Parmesan cheese and egg.
Spread 2 cups of beef sauce over bottom of pan.
Arrange half of the lasagna noodles to cover pan; press noodles into sauce.
Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce.
Arrange remaining noodles in single layer; press lightly into sauce.
Top with remaining beef sauce.
Bake in a 375° oven for 45 minutes or until noodles are tender.
Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil.
Let stand a few minutes.
Cut into 3 x 3-inch squares