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Ingredients

1 tablespoon extra virgin olive oil ½ onion, chopped ½ pound lean ground beef 2 cloves garlic, minced ½ teaspoon dried oregano ½ teaspoon dried basil 1 (45 ounce) jar spaghetti sauce 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups fat-free ricotta cheese 1 (8 ounce) package shredded part-skim mozzarella cheese ½ cup dried parsley ¼ cup grated Parmesan cheese 1 teaspoon salt ⅛ teaspoon black pepper 10 lasagna noodles, or more as needed ½ cup shredded part-skim mozzarella cheese, or to taste

Nutrition Info

322.1 calories carbohydrate: 35.3 g cholesterol: 37.6 mg fat: 11.1 g fiber: 4.5 g protein: 18.9 g saturatedFat: 4.6 g servingSize: - sodium: 875.5 mg sugar: 12.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
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.
Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. 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.
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.

12 servings

Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.