Ingredients

• 1 tablespoon extra virgin olive oil
• ½ onion , chopped
• 0.5 pounds lean ground beef
• 2 cloves garlic , minced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 1 , 45 ounce
• 1 , 10 ounce
• 2 cups fat-free ricotta cheese
• 1 , 8 ounce
• 0.5 cups dried parsley
• 0.25 cups grated Parmesan cheese
• 1 teaspoon salt
• 0.13 teaspoons black pepper
• 10 lasagnas noodles , or more as needed
• 0.5 cups shredded part-skim mozzarella cheese , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil a large pot over medium heat. Cook and stir ground beef in the hot pot with onion, garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
3. 3 Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
4. 4 Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over sauce. Spread another layer of sauce over top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over top. Repeat layers, finishing with sauce. Cover the pan with aluminum foil.
5. 5 Bake in the preheated oven for 55 minutes, remove the aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.

Nutrition per serving