Beef Lasagne
Instructions
Preheat oven to 375.
Cook noodles al dente according to directions on pkg.
Drain them well then lay out on waxed paper to prevent them from sticking to each other.
Heat a large nonstick skillet over a medium-high heat.
Add beef, cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes.
Transfer meat to a plate, discarding any fat remaining in pan.
Add oil to same pan, heat over a medium-high heat.
Add mushrooms, cook, stirring occasionally until all liquid has evaporated, they begin to brown, about 5 minutes.
Return meat to pan.
Stir in 2 cups of tomato sauce, simmer 2 minutes.
In a medium bowl combine ricotta cheese, spinach, egg, salt, pepper, nutmeg.
Spread 1 cup of tomato sauce on bottom of a 9x13" baking dish. Place a layer of noodles on top, touching but not overlapping. Spread half of ricotta mixture on top of noodles.
Add another layer of noodles.
Top with half beef-mushroom mixture.
Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture, finally 1 more layer of noodles.
Top final layer of noodles with remaining sauce, then sprinkle with grated cheeses.
Cover loosely with foil, bake 45 minutes.
Uncover, bake 15 minutes more.
