Here goes:
1lb lean ground beef (I used 94/6)
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
15 oz canned tomato sauce
2 14.5 oz diced tomatoes (I used one plain and one Italian seasoned)
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
1 c low-fat ricotta cheese
1 package frozen spinach (defrosted)
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese
*Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes (I didn't have any so left them out); simmer 5 minutes to allow flavors to blend.
*Meanwhile, in a medium bowl, stir together ricotta cheese, spinach and 1 cup of mozzarella cheese.
*Spoon 1/3 of beef mixture into a 13x9 dish. Lay 3 lasagna sheets over beef mixture; top with half of ricotta mixture. *Repeat with another layer and finish with remaining 1/3 of beef mixture.
*Cook at 350 for 50 minutes.
*In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Bake until cheese melts, about 10 minutes. Yields 1/6th of dish per serving=10 points
