Creamy Spinach and Ground Beef Lasagna

This is pure and simple just how I make lasagna and how the boys like it. Not compared, not borrowed, not ethnic...just how we eat it. And as we haven't eaten if for a very long time...I thought tonight was as good as any. Everyone has their own recipe for Lasagna but not everyone makes it the same way. So I decided I would share my beef/spinach recipe. Yum...I am anxious to start it just talking.

Ingredients:
(for a 9 x 13 pan - use glass if you can as it cooks better)

• 3 cups lean ground beef
• salt and pepper to taste
• 2-14 oz cans of tomato sauce (spaghetti style - I usually use the garlic and herb)
• 1 pkg froz. spinach
• 1 cup cream cottage cheese (or ricotta but then increase your sour cream by 1/4 cup)
• 1 cup sour cream
• 1/2 cup fresh shredded parmesan or asiago cheese
• 4 tbsp prepared pesto sauce (of course, I use my own- see pesto post)
• 10 slices mozzarella - optional
• 1 box oven ready lasagna noodles (you may use whole wheat...I sometimes do but not for this post)
• Thaw spinach over colander. Squeeze juice out of spinach. It is okay if some remains as the oven ready noodles will absorb it.
• Brown ground beef and break into small pieces. Drain. Add fresh ground pepper and salt to taste. Add 1 1/4 can of tomato sauce. Heat through and take off burner.
• Put spinach, sour cream, cottage cheese (or ricotta), pesto and parmesan in a food processor. Give it a whirl until well blended.
• Here is the key....Bring water to a boil. Put all the lasagna noodles in. Boil for three minutes and remove from hot water. Rinse but don't pat dry.
• Pour several tablespoons of water on the bottom of the pan. Lay out three or four noodles to cover bottom of pan. Spread meat sauce over noodles. Put noodles on top. Put layer of creamed spinach mixture on top of noodles, layer with noodles, put meat sauce on top, noodles, cream mixture, noodles and then top with the remaining 3/4 can of plain sauce. Spread all over. Layer mozza slices on the sauce if you so desire.

• Bake in 350 degree oven for 55 minutes. Let sit and cool for proper slices. It is better to let it cool completely and then individually heat the serving plates. This will keep the slices in layers.

Enjoy...I served mine tonight with the 7 layer salad being posted soon.

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