Artichoke Lasagna

• 1 Tablespoon Olive Oil
• 14 ounces, weight Artichokes, Canned
• 1/2 cups Purple Onion, Chopped
• 1 cup Fresh Spinach Leaves
• 1 pound Ground Beef
• 12 ounces, weight Lasagna Noodles
• 12 ounces, weight Ricotta Cheese
• 2 cups Mozzarella, Shredded
• 32 ounces, weight Spaghetti Sauce
• 1/2 cups Parmesan Cheese, Grated

1. Put a large 4-quart pan of water on to boil for lasagna noodles.
2. Pre-heat oven to 375 degrees.
3. Heat a large non-stick skillet and add 1 Tablespoon of olive oil.
4. Cook artichokes and onion until tender then add spinach leaves and cook until wilted.
5. Remove from skillet and set aside.
6. In same skillet brown ground beef and drain.
7. Cook lasagna noodles according to package directions, once the water begins to boil.
8. Mix vegetables, beef and ricotta cheese.
9. Using a 9x13 inch baking pan begin layering ingredients, beginning with 1/3 of the spaghetti sauce.
10. Layer noodles to cover sauce.
11. Spoon on 1/3 ricotta mixture.
12. Cover with a layer of mozzarella cheese.
13. Repeat layers ending with noodles, sauce then cheese.
14. I like to grate parmesan over the last layer of cheese.
15. Cover with foil.
16. I prepare mine the night before and bake the next day.
17. Bake in 375 degree oven for 45 minutes with foil cover, then remove foil and bake for an additional 15 minutes.
18. Remove from oven and let sit for at least 15 minutes before serving.
19. Enjoy!

olive oil, weight artichokes, purple onion, fresh spinach leaves, ground beef, weight lasagna noodles, ricotta cheese, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/artichoke-lasagna/ (may not work)