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Beefy Spinach Lasagna

Recipe courtesy North Dakota Wheat Commission

Ingredients

8 ounces lasagna noodles 1 pound lean ground beef 2 (15 1/2-ounce) jars spaghetti sauce 1/2 teaspoon parsley flakes 1/4 teaspoon garlic powder 1/2 teaspoon oregano 1/2 teaspoon basil Lawry's salt and pepper to taste 1/4 cup chopped onion 4-ounce can mushroom stems and pieces 6-ounce can tomato paste 1 pound dry curd cottage cheese 12 ounces shredded mozzarella cheese, divided 3 ounces shredded romano cheese 1 egg, slightly beaten 10-ounce package chopped spinach, thawed and well drained 1/2 cup grated Parmesan cheese 3 ounces sliced pepperoni, optional

Instructions

Cook lasagna noodles according to package directions. Rinse in cold water; drain thoroughly. Brown ground beef and drain. Add spaghetti sauce, seasonings, onion, mushrooms, and tomato paste; heat until it has reached the boiling stage. Set aside. Mix cottage cheese, 4 ounces mozzarella cheese, romano cheese, egg and spinach. Spoon 1 1/2 cups of meat sauce into 9 x 13 inch pan. Layer with noodles, 1 1/2 - 2 cups cheese mixture, and 1/4 cup Parmesan cheese. Repeat the layers. Top with 8 ounces mozzarella cheese. Bake at 350 degrees for 30-45 minutes, until bubbly. Place under broiler 1-3 minutes to brown the cheese. Option: Arrange pepperoni in a middle layer of the lasagna. Precooking either in the microwave or in a pan and drying with a paper towel will eliminate some of the fat. Serves 8-10.

Nutritional Information