Spinach and Basil Lasagna

This was my very first time making lasagna and I loved it! We usually opt for Stouffer's Lasagna, but thought that we would like a healthier option. We also knew exactly what was being put into this dish, and that's a lot more reasurring than eating frozen food. I found this recipe from Healthy Seasonal Recipes and I love how it can be catered toward your preferences of cheese, noodles, and beef. The spinach is also a plus, spinach is always a plus actually!
I halved this recipe, and it still could've fed 4-6 people. We had leftovers and then some. But, it's a great aount of lasagna for two people still, it would easily last three meals! We really loved this recipe and I am so excited for you all to try it!
I was surprised at the simplicity of this lasagna, I think I have always thought it was a very difficult meal to prepare, and while it did take more time than some meals, it wasn't the most difficult meal I have prepared, and didn't take up a lot of my time. This recipe is your meat, carbs, and vegetables all rolled into one. I still steamed some broccoli for more veggies, but I spend about the same amount of time in preparation of this meal as most meals, it just took a little longer to cook. It tasted fresh, healthy, and warmed us right up. I'll definately be keeping this meal on our meal plans!




Ingredients
6 whole-wheat lasagna noodles (or lasagna noodles of choice)
1/2 lb. lean ground beef
1 1/2 cups sliced mushrooms
3/4 tsp. dry Italian Seasoning blend
1 clove garlic, minced (about 1 1/2 tsp.)
14 oz. crushed tomatoes
4 oz. tomato sauce
1/2 tsp. salt
2 cups fresh spinach
1/4 cup chopped fresh basil, plus 2 Tbsp. for garnish
1 small eg
8 oz. part-skim ricotta cheese
1/2 tsp. ground pepper
3/4-1 cup shredded mozerella cheese
1 Tbsp. grated Parmesan cheese

Directions

1. Preheat oven to 350℉
2. Spray 8x8 Pyrex dish with cooking spray
3. Bring a pot of salted water to boil and cook lasagna until it is almost to al dente, but not quite, about 7 minutes
4. Drain and rinse with cool water
5. Begin cooking beef in a skillet, and add mushrooms and Italian seasoning until cooked through
6. Add garlic and then salt, crushed tomatoes, and tomato sauce until combined
7. Bring to a simmer while slowly adding spinach until it's wilted
8. Remove from heat and stir in basil
9. Beat egg in a small bowl and add ricotta cheese and pepper
10. Seperate tomato mixture into fourths in the pan
11. Spread 1/4 of mixture to bottom of 8x8 pan, add lasagna noodles on top horizontally (you need two for each side and then use the excess from each for the middle) 
12. Top with 1/4 of tomato mixture dot with half of the ricotta mixture and add 1/4 of the mozerella cheese on top
13. Lay noodles vertically over cheese, and top with 1/4 of tomato mixture and then dot with ricotta cheese and 1/4 of mozerella cheese 
14. Place remaining lasagna noodles horizontally over cheese, topping with the last 1/4 of tomato mixture
15. Cover in tin foil and bake in oven for 40 minutes
16. Remove tin foil and top with last 1/4 of mozerella cheese and Parmesan cheese, bake for about 10 minutes, or until cheese is just melted
17. Remove from oven and add basil for garnish, let sit about 15 minutes