Recipe: Mama Mia it's Lasagna!

I have never really made lasagna before, but I gave it a try yesterday. It turned out really good (and all Core)! It looks like a long recipe, but really didn't take to much time to assemble. I think next time I will add mushrooms

Melanie's Meat Lasagna

1 lb. lean ground beef
2 tsp. olive oil1 medium chopped onion
4 gloves garlic minced

1 (26 oz.) can crushed tomatoes
1 (8 oz) can tomato sauce

3 tsp. Italian Seasoning (divided)

2 tsp. garlic powder (divided)

2 tsp salt (divided)

1 tsp pepper (divided)

15 oz container Fat Free ricotta cheese

1 lg. egg, beaten

1 (10 oz.) pkg. frozen chopped spinach, thawed & drained & squeezed very dry

2 cups or more shredded Fat Free Mozzarella cheese (divided)

9 whole wheat lasagna noodles cooked

1/2 c. grated Fat Free or soy Parmesan cheese

Preheat oven to 350 degrees.

In a heavy pan, brown the ground beef. Drain excess fat and set beef aside. Pour oil into pan and add chopped onion and garlic. Cook till soften, around 5 minutes. Add the cooked beef and crushed tomatoes and tomato sauce. Add 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp pepper. Simmer, uncovered about 10 minutes, stirring occasionally.

Meanwhile, cook noodles as directed on package; drain.

Combine ricotta cheese, beat in egg, drained prepared spinach, 1 cup of Mozzarella cheese, 1 tsp Italian seasoning, 1 tsp garlic powder, 1tsp salt, 1/2 tsp pepper, and 1/2 cup Fat Free or Soy Parmesan cheese.
Spread about 1 cup of the cooked meat sauce in the bottom of a 9"x13" baking pan and top with 3 cooked noodles. Add layer ricotta cheese mixture, spreading lightly with the back of the spoon. Layer 1 cup of meat sauce on top of cheese. Repeat one more time and top the last noodles with remaining sauce.
Bake at 350 degrees about 45 minutes or until top is browned and bubbling freely. Add remaining Fat Free Mozzarella cheese to top and bake until melted, about 10 minutes.

Let sit for 10-15 minutes for cutting and serving.

Makes around 12 servings.