Spinach with Meat Sauce Lasagna
6 uncooked lasagna noodles
(*Or you can use no-boil lasagna noodles…probably need more than 6… and then skip step #2)
8 oz. hot or mild Italian Sausage, casings removed (or 1/2 lb of ground beef)
24 oz. jar spaghetti sauce
1 cup shredded carrots *(I like to use pre-shredded carrots from the produce section & chop them up a little)
15 oz. carton ricotta cheese
¼ tsp. salt
½ cup hot water
10 oz. bag of frozen chopped spinach. (Thawed, drained, & squeezed of excess liquid)
¼ cup chopped fresh basil (or just sprinkle in some dried basil)
2 cups of shredded mozzarella cheese
1. Preheat oven to 375 degrees
2. Cook noodles according to package directions, omitting salt. Drain, but do not rinse. Arrange noodles in a single layer on wax paper to prevent sticking.
3. Remove casing from sausage. Cook sausage (or ground beef) in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, return to pan. Add spaghetti sauce & carrot; simmer, uncovered 10 minutes.
4. In mixing bowl, combine ricotta cheese, salt, ½ cup hot water, spinach, & basil.
5. Spoon ¾ cup of the sauce mixture in bottom on 13x9 inch baking dish. Arrange 3 noodles over sauce.
6. Spoon half of ricotta mixture over noodles.
7. Top with 1 cup mozzarella cheese & 1 cup sauce mixture.
8. Repeat layers with remaining ricotta mixture, 3 noodles, & sauce mixture.
9. Cover dish with foil. Bake @ 375 for 35 minutes.
10. Uncover, sprinkle with remaining 1 cup mozzarella cheese, & bake for 30 more minutes.
11. Let stand 10 minutes before cutting & serving.
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