Beef and Spinach Lasagna

A new recipe found it's way straight to my family's heart (and stomach) tonight.
I have had this recipe for some time now, but it called for 2 cups of ricotta cheese. My hubby is the only one without a distaste for ricotta. I personally cannot eat it...just, eww. Anyway, I still wanted to make this fabulous lasagna. I contacted a blogging friend at Finding La Dolce Vita. She suggested replacing the ricotta with a Besciamella Sauce (white sauce). And she is brilliant!

Where's the beef??? Right here with some onion

The next time I make this I will use my Homemade Spaghetti Sauce, but tonight I a jar sauced it with Prego's traditional and Roasted Garlic Herb.

Spinach and Mozzarella...just hanging out

Oven ready!!

Served with garlic bread and salad....yummy! Jaxson even liked it!

I will definitely be making this again! They ate spinach! I feel so, so....WooHoo!
It made a ton! I made a couple of lunches for me and hubby. The other half I wrapped up, along with half the garlic bread and took it next door. Our neighbors are expecting their second baby any day now. They were really glad for the food and the impromptu visit! Hope you all had a great weekend :)

Beef and Spinach Lasagna
12 servings
tasteofhome.com
1 pound ground beef
1 medium onion, chopped
2 jars (26 ounces each) meatless spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese**
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined.
Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting
**For the Besciamella Sauce (white sauce) please visit Finding La Dolce Vita. The recipe is located in her recipe box under sauces.