INGREDIENTS:

***(Do not drain canned tomatoes if using oven-ready lasagna noodles

METHOD:

Cook ground beef in a little olive oil, add onions and garlic and continue to cook until beef is browned and onion is tender.

Drain off all fat.

Add drained (see note) tomatoes and mix well, cutting tomatoes into chunks with spoon.

Stir in tomato sauce and paste, parsley, oregano, basil and salt and pepper to taste, bring to a boil.

Stir occasionally and simmer on low heat for 45 minutes, uncovered until reasonably thick. 

Preheat oven to 350°F or 180°C.

Mix ricotta, or cottage cheese, 1/2 cup parmesan cheese, chopped parsley and oregano in a bowl.

Add egg and milk mixture and stir well.

Set aside.

Be sure to reserve 1 cup of meat sauce for final topping.

In un-greased large (approx 30cm x 40cm x 5cm) lasagna pan, layer noodles, followed by some meat sauce, then mozzarella cheese, more noodles, then spinach, then ricotta cheese mixture, more noodles, etc.

Continue to add layers ending with a layer of noodles.

Spread remaining meat sauce over this layer and sprinkle with parmesan cheese.

Bake, uncovered for 45 - 60 minutes.

Allow to cool for 10 minutes before serving.

Serves 12.

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