1 lb ground beef/ portobello mushroom for a vegetarian option
5 oz spinach
1 jar (24 oz) pasta sauce
3 oz parmesan cheese
10 oz ricotta cheese, or cottage cheese
8 oz mozarella cheese, shredde
salt and pepper to taste
Instructions
Preheat oven to 375F.
In a skillet cook onions until translucent (about 3 min).
Add ground beef/mushroom and parmesan and cook about 5 minutes. Until the beef is no longer pink.
Add spinach and cook for 1 minute, until wilted.
Cook lasagna noodles per package instructions.
Grease 13-inch square/rectangle baking dish
Spread 1 cup of pasta sauce in a dish, layer 3 lasagna noodles (they may overlap a bit). Top with beef/mushroom mixture, place dollops of 1/2 ricotta/ cottage cheese with a spoon. Top with 1/2 mozzarella cheese. Add lasagna noodles. Repeat the process.
Cover top lasagna noodles layer with the rest of pasta sauce and mozzarella cheese.
Cover dish with aluminum foil and bake about 30 minutes until bubbling.
Remove the foil and bake another 15 min uncovered.
Remove lasagna from the oven, cover with foil and let the lasagna stand for 15 minutes before serving.
Serve warm and enjoy!
Notes
For a vegetarian modification substitute beef with portobello mushrooms, finely chopped and sauteed with onions.
