Updated: Nov 29, 2021
Here is another recipe from my new cookbook on Pasta - there will be over 100 recipes in the book due out sometime next year - I have several adaptations on this classic dish, Lasagna. There are many different lasagna recipes from all over Italy and even southern France and Spain.
1lb lasagna noodles
1 lb ground beef, 85-percent-lean
2 cups of homemade sauce
2 cups thawed frozen spinach, drained
1 cup ricotta cheese
1 cup fresh mozzarella, grated, divided
1 cup sliced cremini mushrooms
½ cup Romano cheese
1 medium onion, minced
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
Vegetable oil cooking spray
Heat oven to 375°F.
In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds, and pepper until meat 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 the last layer, scatter spinach. Top with Romano cheese.
Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more, cool 10 minutes before serving.