- 1 box whole wheat lasagna
- 2 jars pasta sauce (I like the tomato & basil from Bertolli)
- 15 oz ricotta
- 1 big bag shredded mozzerella
- 2 eggs
- 1/2 cup parmasean cheese
- 1 pound lean ground beef
- fresh parsley, green pepper, red pepper, garlic, basil (chopped finely)
- 1 package frozen chopped spinach (thawed & drained)
- extra minced garlic as desired
- salt, pepper and other spices as desired
Place some of the meat/sauce mixture on the bottom of the 9x13 pan, layer lasagna noodles (uncooked) and then another layer of the sauce, then layer 1/2 of the cheese mixture. Repeat the lasagna/sauce/cheese mixture; then put a layer of the noodles followed by some of the second can of sauce. Lastly add the rest of the mozzerella, and sprinkle some additional parmesean on top as desired.
Note - I put my lasagna, covered with tinfoil, in the fridge for a day. I cooked the dish covered on 350 for 1 hour, and then remove the cover and continue to cook for 15-20 more minutes. Let stand for about 10 minutes…enjoy!!!