Lasagna - Beef & Spinach

Heat olive oil in pan. Add the onions, carrots, and garlic, and cook, stirring, until they are lightly browned. Push to the side of the pan and add the beef. Break it up into bits, cooking until it loses its pink color. Add about 2 cups of spaghetti sauce to the pan, stir and simmer for 15 minutes. Add the oregano, basil, salt, and pepper, partially cover, and simmer 15 minutes. In a bowl mix ricotta cheese and spinach together. Preheat oven to 375 degrees. Spread the final cup of spaghetti sauce on to the bottom of the baking dish.

Assemble the lasagna in layers from bottom to top: 

final cup of spaghetti sauce, 1/3 of the uncooked pasta, all of the cheese and spinach mixture, 1/3 of the uncooked pasta, 1/2 of the meat sauce, 1/2 of the mozzarella, 1/3 of the uncooked pasta, 1/2 of the meat sauce, 1/2 of the mozzarella, sprinkle Parmesan on top.

Place in the oven with a cover of tin foil or a cookie sheet, and bake covered until the pasta is cooked for 25 to 30 minutes. Remove the cover and bake for another 15 minutes until the cheese is melted with a hint of golden-brown.