Beef And Spinach Lasagna by LorettaMach

Ingredients:

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 jars (24 ounces each) spaghetti sauce
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups ricotta cheese or cottage cheese (drained)
• 2 cups shredded part-skim mozzarella(swiss) cheese, divided
• 9 no-cook lasagna noodles
• Minced fresh basil, optional

Instructions:

1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain.
2. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. In a large bowl, mix together the spinach, ricotta and 1 cup swiss cheese.
4. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles.
5. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture.
6. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese.
7. Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer.
8. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

Other Info (pictures, nutrition, etc)