1 1/2 pound lean ground beef
1/4 teaspoon salt
1 medium yellow onion, diced
2 cloves of garilc, minced
1/2 lb fresh mushrooms, sliced or a small can of mushrooms
1 (26 to 30-ounce) jar prepared spaghetti sauce
1/4 teaspoon ground red pepper
1/2 teaspoon Italian Seasoning
1 (15-ounce) carton part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1/4 cup freshly grated Parmesan cheese
10 no cook-style lasagna noodles
1 1/2 cups shredded italian cheese blend
Heat oven to 375°F (190°C). In large nonstick skillet, brown ground beef, onion and garlic over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with italian seasonings; stir in 1/2 of the spaghetti sauce, mushrooms and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach and Parmesan cheese.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish.
Spread the beef mix over the noodles, holding out 1 cup.Layer the top of the beef with another set of lasagna noodles. Then spread the entire ricotta cheese mixture over noodles.
Layer another set of lasagna noodles then top it with the prepared sauce. Pour the remaining beef mix on top of the sauce.
Bake in 375°F (190°C) oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.
I served it with a Cesar salad and garlic bread