Lasagna

1 batch Meat Sauce for Pasta (recipe below)
6 ounce bag baby spinach
3 cloves garlic, minced
16 ounce container ricotta
2 tablespoons grated parmesan
1 egg
8 ounces shredded mozzarella
2 ounces shredded parmesan
no boil lasagna sheets
olive oil
salt & pepper

Preheat the oven to 375.

Heat skillet over medium heat. Add a generous drizzle of olive oil to the pan and add the garlic to infuse the oil. Add the spinach to the pan, a handful at a time, to start the wilting process. When the spinach has wilted and most of the water has cooked off, turn off the heat.

In a small bowl, combine the ricotta, spinach, grated parmesan, egg, and a generous sprinkle of salt and pepper.

In a 13x9 glass or ceramic baking dish, layer in this order: lasagna sheets (enough to cover the bottom), half the ricotta, half the meat sauce, lasagna sheets, ricotta, meat sauce. Sprinkle the shredded parmesan over the sauce, then top with the mozzarella.

Bake, covered, for 30 minutes. Bake uncovered until the mozzarella is melted and the sauce is bubbling at the edges of the pan. Rest for 5-10 minutes before cutting.

Meat Sauce for Pasta


1 medium onion (yellow or white), diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, minced
1 pound ground beef (chuck or round)
8 ounces sliced mushrooms
Generous pour of dry red wine (optional)
28 ounce can crushed tomatoes
1 teaspoon dried Italian seasoning or oregano
olive oil
salt

Heat oil in large skillet over medium-high heat. Add onions, celery, and carrot. Sprinkle with salt and cook until onions are browning. Add the mushrooms and cook until they release their juices. Spread to the outside of the pan, leaving an open circle in the middle. Add the beef and allow to brown on one side. Flip over and brown on the other side, sprinkling the browned side with salt.

When browned on both sides, begin breaking up the beef with a cooking spoon/spatula and brown these chunks as well. Add the garlic and cook until fragrant, then add the wine and scrape the bottom of the pan to release the brown bits.

Add the tomatoes and Italian seasoning. When the sauce comes to a boil, reduce heat to low and cover. Simmer for one hour or until the meat is tender. Taste for seasoning and adjust as needed.