Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1         28 oz. jar  spaghetti sauce
  1                can  {14 1/2 oz.}  Italian-style diced tomatoes
     1/4      teaspoon  salt
     1/4      teaspoon  ground red pepper
  1          container  {15 oz.}  ricotta cheese
  1        10 oz. pkg.  frozen spinach -- thawed and drained
     1/4           cup  grated Parmesan cheese
  1                     egg -- beaten
  10                    uncooked lasagna noodles
  1 1/2           cups  shredded Mozzarella cheese

Preparation:

Preheat oven to 375 degrees. Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a large skillet, brown ground beef over medium heat; drain. Add spaghetti sauce, tomatoes, salt, and red pepper; mix well. In a medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg; mix well. Spread 2 cups of the sauce mixture over the bottom of the baking dish. Layer 4 noodles lengthwise over the sauce in the baking dish and 1 noodle across the end of the dish, completely covering the sauce. Spread the ricotta mixture evenly over the noodles, then sprinkle 1 cup of the Mozzarella cheese. Cover with 1 1/2 cups of the sauce, then arrange the remaining 5 noodles over the top. Spread remaining sauce over the top. Bake 45 minutes, or until noodles are tender. Remove from oven and top with remaining 1/2 cup Mozzarella cheese. Cover with aluminum foil and let stand 15 minutes. Cut and serve.

Nutritional Information:

402 Calories (kcal); 31g Total Fat; (69% calories from fat); 23g Protein; 9g Carbohydrate; 123mg Cholesterol; 554mg Sodium