Spinach and lowfat ricotta make it hearty—and good for you.
85-percent-lean ground beef
sliced cremini mushrooms
minced white onion
garlic cloves, crushed
chopped fresh parsley
freshly ground black pepper
package (8 oz) whole-grain lasagna noodles
Vegetable oil cooking spray
low-sodium marinara sauce, divided
part-skim fresh mozzarella, divided
thawed frozen spinach
Heat oven to 375°.
In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta.
Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan.
Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.