1 pkg. (16 oz.) lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed
11/2 lbs. ground beef, browned
1 egg, beaten
1 lb. shredded mozzarella
15 oz. ricotta cheese
Italian seasoning to taste
1 (26 oz) can spaghetti sauce
½ C. grated Parmesan
Nonstick cooking spray
Cook noodles according to directions on package. Drain and rinse under cold water. Squeeze excess water from spinach. In mixing bowl, beat egg and stir in spinach, half of the mozzarella and ricotta until well mixed. Add ground beef. Spray a 9 x 13 inch baking pan with nonstick cooking spray. Pour a small amount of sauce in the bottom of the pan. Arrange 1/3 of the noodles over bottom of pan and spoon half of the spinach/beef mixture over the noodles, pour a small amount of sauce over Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles and sauce. Pour sauce over the top, sprinkle Parmesan cheese and remaining mozzarella cheese. Bake in a preheated 350 degree oven about 20 minutes or until top is bubbly and lightly browned. Let stand 5 minutes and then cut into squares.
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Looks really tasty!
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