This takes a little time, but is worth the effort; and you've got everything you need in one dish. I just add sliced french bread rubbed with a garlic clove and warmed in the microwave or toasted in the oven. I like mine toasted!

BEEF AND SPINACH LASAGNA

Ingredients:
1 T olive oil
1 large onion, chopped
1 lb lean ground beef
3 garlic cloves, minced
1 package (16 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1/3 c flour
3 c skim milk
1/2 t salt
1/4 t pepper
1/8 t cayenne pepper
1 jar (26 oz.) spaghetti sauce, divided
12 lasagna noodles, divided
1 1/2 cups shredded part-skim mozzarella cheese, divided

Preheat oven to 375 degrees. Heat oil in a large skillet over medium heat. Add onion until browned, stirring occasionally. Add ground beef and cook until beef is no longer pink. Stir in garlic and spinach. Reduce heat, cover and cook 3 minutes or until spinach is tender. Set aside.

Combine flour, milk, salt, black pepper and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture and set aside.

Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup spaghetti sauce and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture and remaining 3 lasagna noodles. Top with remaining spaghetti sauce. Pour reserved milk mixture over the top and sprinkle with remaining 3/4 cup cheese.
Bake for 50 minutes or until lasagna is browned on top.