Spinach and Beef Lasagna

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon basil dried
• 0.5 cup parsley dried
• 1 tablespoon olive oil extra virgin 
• 2 cups ricotta cheese fat-free
• 10 ounce pkt spinach frozen thawed drained chopped
• 2 cloves garlic minced
• 10  lasagna noodles as needed
• 0.5 pound ground beef lean
• 0.5  onion chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 8 ounce part-skim mozzarella cheese shredded
• 1 teaspoon salt 
• 45 ounce spaghetti sauce 

Equipment

• bowl
• frying pan
• oven
• pot
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
3. Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
4. Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce.
5. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce.
6. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
7. Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.