Tuscan Lasagna

• 1 pound 85-percent-lean ground beef
• 1 cup sliced cremini mushrooms
• 1/2 cup minced white onion
• 2 garlic cloves, crushed
• 4 tablespoons chopped fresh parsley
• 1 tablespoons salt
• 1 1/2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 cup lowfat ricotta
• 1 package (8 ounces) whole-grain lasagna noodles
• Vegetable oil cooking spray
• 16 ounces low-sodium marinara sauce, divided
• 1/2 cup part-skim fresh mozzarella, divided
• 2 cups thawed frozen spinach
• 1/3 cup grated Parmesan

1. Heat oven to 375u0b0F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

ground beef, cremini mushrooms, white onion, garlic, parsley, salt, basil, italian seasoning, fennel seeds, freshly ground black pepper, ricotta, noodles, vegetable oil cooking spray, marinara sauce, mozzarella, frozen spinach, parmesan

Taken from www.epicurious.com/recipes/food/views/tuscan-lasagna-51219410 (may not work)