My Godmother's Lasagna

Serves 6-8

Tools

• 13x9 baking dish
• Aluminum foil

Ingredients

• 1 1/2 lbs 90% lean ground beef
• 9 sheets oven ready lasagna noodles, I prefer Barilla brand
• 1, package, 10 oz. frozen chopped spinach, defrosted and squeezed dry 
• 1, 15 oz. container low-fat or part-skim ricotta cheese
• 2 cups low-fat pre- shredded mozzarela cheese, plus more for sprinkling on top before oven 
• 1/4 cup pre-shredded parmesan, plus more for sprinkling on top before oven
• 2, 24 oz.  jars of your favorite marinara sauce, I prefer Paul Newman's or Rao's  (Rao's is more costly, sometimes I do one of each)
• 1 cup water
• 1 Tbsp dried Italian seasoning 
• 1 Tbsp olive oil
• 2 extra- large eggs, cracked

Directions

1. Pre-heat oven to 350 Degrees F
2. In a large sauté pan over medium- high heat heat oil until sizzling
3. Add beef and cook until completely browned, approx. 7-10 min.
4. Add sauce & Italian seasoning and simmer for 5 minutes
5. Add water and mix well
6. Turn off heat and set aside
7. Add eggs, mozzarella, parmesan to a food processor and pulse for 2-5 sec. to combine
8. Add spinach and pulse until just combined, approx. 2 seconds and set aside
9.  Follow the below "Layer in Pan" instructions 
10. Cover lasagna with foil and bake 55-60 minutes
11. Remove foil and cook 10 minutes uncovered or until cheese is golden and lasagna isn't "soupy"

Layer in Pan

1. 1 cup of sauce (might require slightly more to line bottom of pan)
2. 3 pieces of lasagna noodle
3. 1 1/2 cup sauce
4. Half of cheese/spinach mixture
5. 3 pieces lasagna noodle
6. 1 1/2 cup sauce
7. Rest of cheese/spinach mixture
8. 3 pieces lasagna noodle
9. Top with remaining sauce and a generous sprinkle of mozzerela and parmesan 

Plate

Cut lasagna into squares and serve with garlic bread & green salad