Ingredients
1 1/2 lbs lean ground beef
2 C shredded part skim mozzarella cheese, divided
15 oz part skim ricotta cheese
9-10 oz frozen chopped spinach, thawed and well drained
1 C cabernet sauvignon wine
44 oz jar tomato and basil pasta sauce
12 no boil lasagna noodles
(or boil your own)
1/4 oz shredded parmesan cheese
Preparation
In large bowl combine 1 1/2 C mozzarella, ricotta and spinach, mix well. Heat large nonstick skillet on med til hot, add beef cook 8-10 min, breaking into crumbles and stirring occasionally. Add wine, continue cooking 3 min, stirring occasionally. Remove from heat and stir in pasta sauce. Preheat oven to 350. in 13 x 9 x 2 baking dish, spread 1 C beef sauce mix, layer 4 lasagna noodles on top, top with half of cheese mix, 2 C beef sauce mix, repeat layers, top with 4 remaining lasagna noodles and beef sauc mix. sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 40 min, uncover, bake 15-20 min or until bubble. Let stand 10 min before serving.
