1 package lasagna noodles
1 Tbs Avocado or other high-heat oil
2 cloves garlic
½ an onion
8 oz fresh or canned (drained) mushrooms
About 1 lb fresh spinach
2 lb ground meat
2 - 15 oz cans plain tomato sauce (save 2 Tbs)
2 Tbsp Rosebud’s Jane’s Italian
15oz ricotta cheese
¼ c shredded parmesan
1 lb Mozzarella cheese
Boil lasagna noodles according to directions on package. Chop garlic and onion into small pieces and slice mushrooms thin. Rinse and dry spinach, chop off stems and discard or keep for use in bone broth. Chop spinach leaves into about 1 inch strips. Heat oil in pan over medium-low heat and add onion and a pinch of salt. Saute until the onions are just beginning to turn transparent, turning down the heat if they start to brown too quickly. Add garlic and mushrooms, saute for a couple minutes. Add spinach a handful at a time, stirring in between to cook down the leaves. Remove veggies from pan and brown the meat on medium-high. If meat is lean, add 1 Tbs oil to pan. Stir in Jane’s Italian seasoning and tomato sauce. Add veggies into sauce.
Preheat oven to 400℉. In a separate bowl, beat ricotta cheese, parmesan cheese and egg until blended. In a deep 9x13 baking pan, spread 2 Tbs tomato sauce on bottom, and lay down a single layer of lasagna noodles (you will have 4 layers of noodles total. Ladle half of the meat sauce over first layer of noodles.Lay down second layer of noodles and spread ricotta mixture over the noodles. Lay down third layer of noodles and spread remaining meat sauce on top. Lay down final layer of noodles. If your mozzarella is soft, slice into thin layers and lay over last layer of noodles, trying to cover as much surface area as possible. If your mozzarella is shredded, spread over noodles evenly.
Cover with foil or lid and bake at 400℉ for 20 minutes. Uncover, bake for another 15-20 minutes, until cheese is bubbly. Let rest about 15 minutes before serving.