12 oz whole grain lasagna noodles (15 noodles)
8 oz 93% lean ground beef
2 tsp olive oil
8 oz portobello mushrooms, chopped
4 c low-sodium Marinara Sauce
15 oz part-skim ricotta
10 oz frozen chopped spinach, thawed, drained
1 egg, lightly beaten
Pinch of ground nutmeg
2/3 c grated part-skim mozzarella (3 oz)
1/4 c grated Parmesan
Directions:
1. Cook noodles al dente. Drain, lay out on wax paper to prevent sticking.
2. Heat large nonstick skillet over medium-high heat. Add beef and cook until no longer pink, breaking up lumps, 3 minutes. Transfer to plate, discarding any fat remaining in skillet.
3. Add oil to skillet and heat, add mushrooms stirring until liquid is evaporated and mushrooms begin to brown, 5 minutes. Stir in meat, 1/2 tsp salt, and 2 cups marinara sauce. Simmer 2 minutes.
4. Combine ricotta, spinach, egg, nutmeg, and 1/2 tsp each salt and pepper in bowl.
5. Spread 1 cup of the remaining marinara in 13″ x 9″ baking dish. Top with a layer of lasagna noodles, touching but not overlapping. Spread half of ricotta mixture on top. Add another layer of noodles and half of beef mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, remaining beef mixture, and finally 1 more layer of noodles. Top with remaining 1 cup marinara. Sprinkle with the grated cheeses.
6. Cover with foil, and bake at 375°F for 45 minutes. Uncover and bake 15 minutes longer.