Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped2 jars (24 ounces each) spaghetti sauce4 garlic cloves, minced1 teaspoon dried basil1 teaspoon dried oregano1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups ricotta cheese2 cups shredded part-skim mozzarella cheese, divided9 no-cook lasagna noodles Minced fresh basil, optional
Preparation
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese.
Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese.
Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
