Tuscan Lasagna

1 pound 85-percent-lean ground beef

1 cup sliced cremini mushrooms

1/2 cup minced white onion

2 garlic cloves, crushed

4 tablespoons chopped fresh parsley

1 tablespoons salt

1 1/2 teaspoons dried basil

1 teaspoon Italian seasoning

1/2 teaspoon fennel seeds

1/4 teaspoon freshly ground black pepper

1 cup low fat ricotta

1 package (8 ounces) whole-grain lasagna noodles

Vegetable oil cooking spray

16 ounces low-sodium marinara sauce, divided

1/2 cup part-skim fresh mozzarella, divided

2 cups thawed frozen spinach

1/3 cup grated Parmesan



Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds

and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with

cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara

and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach.

Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.