2 lbs ground beef
1/2 cup Parmesan
1 tsp garlic powder
1 tsp onion powder
1 tsp ground oregano
1 tsp dried thyme
1/2 tsp cayenne pepper powder
salt & ground pepper to taste
1 jar marinara sauce (23 oz or so)
10 oz fresh spinach
2 eggs, beaten
15 oz ricotta
2 cups mozzarella, shredded
1 cup parmesan, finely shredded
Make the meat layers. Start by preheating the oven to 450°F.
Mix the ground beef with the seasonings, parmesan and eggs. Mix well. Line a baking sheet (18inx13in) with parchment paper. Transfer the seasoned meat onto the baking pan and press with hands or back of spoon to flatten. The meat should by pressed to almost touch all sides of the pan. Place in a preheated oven and back for 12 minutes, or until just browned. Remove from the oven. Once cooled a little, cut in half once.
While the meat is cooking, put together the ricotta mixture. In a bowl, mix together two eggs, ricotta, 1/2 cup mozzarella and 1/2 cup parmesan. Stir together and set aside.
Cook the spinach with a little olive oil in a cast iron pan until wilted. Turn off the heat and set aside.
In a small bowl, mix together the mozzarella and remaining Parmesan.
Assemble the lasagna in a 9in x 13 in baking dish. Pour 1/4 cup of marinara sauce into the bottom of the baking dish and spread around evenly. Place one half of the meat layer into the baking dish. Top with half of the ricotta mixture. Then half the spinach. Then half of the mozzarella and Parmesan mix. Cover with half of the remaining sauce. Repeat with the layer of meat, ricotta mixture and spinach again. Cover with sauce. Add remaining cheese.
When you are ready to bake. Preheat the oven to 400°F, bake for 25 minutes or until cheese is melted and slightly golden and the lasagna is bubbling. Let sit at least 10 – 20 minutes before cutting into the lasagna to give it time to cool.