Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C).
• Cook lasagna noodles according to package directions.
• In a large skillet, brown ground beef and chopped onion over medium heat. Drain excess fat. Add minced garlic and cook for 1 minute more.
• Stir in crushed tomatoes, chopped fresh parsley, dried basil, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 15 minutes.
• In a medium bowl, combine ricotta cheese, thawed and well-drained frozen chopped spinach, beaten egg, and grated Parmesan cheese. Mix well.
• Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
• Layer with one-third of the cooked lasagna noodles, one-third of the ricotta mixture, and one-third of the remaining meat sauce.
• Repeat layers two more times, ending with the meat sauce.
• Sprinkle shredded mozzarella cheese over the top.
• Bake covered for 25 minutes. Uncover and bake for an additional 20 minutes, or until bubbly and golden brown.
• Let stand for 10 minutes before serving.