Yesterday I made a "skinny" spinach and beef lasagna. I needed to fix a meal that would be easy to heat up since Jason will be solo parenting 2 nights due to me having rehearsal. I like making lasagna cause it can be fancy or plain depending on what ingredients you decide to put into your dish.

Skinny Spinach and Beef Lasagna

9 lasagna noodles, cooked

1 lb lean ground beef cooked and drained

10 oz frozen chopped spinach, thawed and drained
 

15 oz fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and fresh pepper

1/4 tsp dried basil

2 shakes garlic powder

1/4 tap dried oregano

32 oz spaghetti sauce

3/4 lb part skim mozzarella cheese, shredded divided in half

 

Instructions
 Preheat oven to 350°.
In a medium bowl, combine spinach, ricotta, Parmesan, half of the mozzarella, egg, salt, pepper, basil, garlic powder and oregano.
Spoon about 1/4 of the sauce on the bottom of a 9 x 12 baking dish
Lay one layer of noodles
Spread 1/3 cup of ricotta mixture evenly over noodle.
Repeat  sauce, noodle, ricotta layers two more times ending with sauce.
Spoon the last layer of sauce over the noodles in the baking dish and top with reserved mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.