Whole Wheat Lasagne with Spinach

By flipper26

Ingredients

• 1 lb (454 grams) lean ground beef
• 1 Tbsp Canola oil
• 1 cup diced onion
• 2 cloves Garlic, crushed
• 1/2 lb (250g) fresh mushrooms, sliced
• 1 jar (700) ml Tomato Basil Pasta sauced
• 1 14oz tin Diced Tomatoes
• 1 tsp(5ml) each Dried oregano, basil and salt
• 1/2 tsp(2ml) each Dried rosemary and ground black pepper
• 1 carton (500ml) Ricotta cheese
• 1 pkg (300g) Frozen chopped spinach
• 10 strips Whole Wheat lasagne noodles
• 1 pkg (400g) Shredded mozzarella cheese
• 1/2 cup (125ml) Shredded Parmesan Cheese

Preparation

Step 1

1. Heat oil in large skillet over medium heat. Add ground beef, break up and cook until no longer pink. Add onion, garlic and mushrooms and cook for about 10 minutes more.
2. Stir in pasta sauce, canned tomatoes, oregano, basil, rosemary, salt and pepper to taste. Reduce heat to low, cover and simmer for about 20 minutes.
3. Meanwhile cook spinach until just defrosted. Drain well. In a medium bowl, mix together the ricotta cheese and spinach. Set aside.
4. Cook lasagna noodles in boiling water according to package directions until just al dente. Drain, rinse in cold water, and separate carefully.
5. Grease a large 12X18X3" deep baking dish
6.Place a thin layer of meat sauce in bottom, layer with 3 strips of lasagne noodles, add 1/3 of the meat sauce, 1/2 of the cheese/spinach mixture and sprinkle with 1/3 of the mozarrella and parmesan cheeses. Make another layer of 3 strips of pasta, 1/3 meat sauce, 1/2 cheese/spinach mixture and 1/3 mozzarella and parmesan cheese. Add final pasta layer(cut last strip to fill any gaps), final 1/3 sauce and finish with the remaining 1/3 shredded mozarella and parmesan cheese.
7. Bake at 350 degrees F for 1 hour or until lasagna is bubbly in the middle and topping is browned.
8. Remove from oven and let stand for about 10 minutes to set, before serving