Beef and Spinach Lasagna

I've been trying to find ways to incorporate good vegetables into my cooking since I've never really been that good at fixing them as sides. Usually the best I can do is a salad or some canned green beans. I'm trying though! And that's what matters. So I decided to try to slip in a little extra nutrition into my lasagna. I thoroughly prepped Matt, who doesn't like experimentation when it comes to his meals, and promised never to make it like that again if he hated it. And you know what? He loved it! Woohoo! Kudos to spinach, for making my lasagna even better!

Homemade Spaghetti Sauce or 1 large can spaghetti sauce, with 1 lb ground beef, browned
1 1/2 cup mozzarella cheese
16 oz ricotta cheese
10 oz frozen spinach, thawed and drained
9 oz lasagna noodles
1/4 cup grated parmesan cheese



In a small bowl, mix ricotta cheese and spinach.





Set aside. While sauce is simmering, boil noodles according to package directions. Once sauce is ready, assemble the lasagna as follows: Spread about 1/2 cup of sauce in the bottom of baking dish. Cover with a single layer of noodles and a single layer of sauce.



Top with a layer of ricotta/spinach mixture, and then mozzarella. Repeat noodle, sauce, ricotta/spinach, and mozzarella once more.





Then layer once more with noodles, sauce, and mozzarella. Sprinkle with parmesan. Bake at 350 for 30 minutes or until cheese is melted and bubbly.





Serves 8.