Christy'S Lasagna

• 1 lb. Ground Beef
• 21/2 - 3 Jars Prego Mushroom Sauce
• 2 Cups Ricotta Cheese
• 1 egg
• 1 small-medium yellow sweet onion
• 1-3 cloves garlic (or none at all, whatever your garlic preference is)
• 1 Package frozen chopped spinach (thawed and drained)
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Basil
• 1 Package (12 noodles) San Giorgio Oven Ready Lasagna
• 4 Cups Mozzarella Cheese
• 1/2 - 1 Cups Italian Cheese
• 1/2 Cup Parmesan Cheese

1. Pre-Heat oven to 375 degrees
2. Cook/Brown Ground Beef, Onion, & Garlic; Drain grease
3. Combine Ground Beef Mixture with Sauce in large bowl
4. Combine Ricotta, Spinach, Egg, Basil & Oregano in medium bowl
5. Begin the layering in 13x9x2-inch baking dish
6. Cover bottom of dish with sauce mixture
7. 3 Lasagna noodles - not touching each other or the sides of the dish
8. Ricotta Mixture (1/4 of mixture) I spread ricotta over noodles like peanut butter on bread, and then place in dish (easier)
9. Sauce (1 cup) Spoon over so all of ricotta is covered
10. Mozzarella Cheese (1 cup) sprinkle evenly over dish
11. Continue with Noodles, Ricotta, Sauce, Mozzarella Cheese layering until you run out of noodles
12. Add a little extra sauce around the edges (no noodles should be exposed)
13. Add top layer of Mozzarella Cheese, Italian Cheese, and Parmesan Cheese
14. Cover dish with foil & Bake 30 minutes
15. Remove foil and Bake an additional 10-15 minutes, until top begins to brown
16. Serve with Parmesan Cheese, left over sauce mixture, and Italian or Garlic Bread
17. Great leftover and great to freeze and save for another time!
18. Can also be made ahead of time, just refrigerate or freeze.

ground beef, mushroom sauce, ricotta cheese, egg, yellow sweet onion, garlic, oregano, basil, noodles, mozzarella cheese, italian cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/christys-lasagna-1217985 (may not work)