Lightened-Up Lasagna

All the same great taste of the family favorite – just lightened up.

• 1 pound extra lean ground beef
• 4 teaspoons garlic, minced
• 1 medium onion, diced
• 1 (48 ounce) jar low-sodium spaghetti sauce
• 2 cups mushrooms, chopped
• 1 (14.5 ounce) can diced, no-salt-added tomatoes
• 2 tablespoons Italian seasoning, divided
• 2 cups shredded mozzarella cheese, divided
• 16 ounces low-fat ricotta cheese (may use low-fat cottage cheese)
• 10 ounces frozen spinach, thawed
• 9 no-cook lasagna noodles (8 ounces, total)

1. Preheat oven to 375 degrees F.
2. In a large skillet over medium-high heat, sauté the beef, garlic and onion until the beef browns. Drain off the excess fat.
3. Add sauce, mushrooms, tomatoes and1 tablespoon Italian seasoning to ground beef mixture. Stir to combine.
4. In a medium bowl, combine 1 cup mozzarella cheese, ricotta cheese and spinach.
5. In a greased 9-by-13-inch baking dish,add a layer of meat sauce, followed by a layer of noodles and cheese. Continuelayering with remaining ingredients.
6. Sprinkle remaining mozzarella and Italian seasoning on top layer of lasagna.
7. Bake covered for 30 minutes. Uncoverand bake an additional 10 to 15 minutes,or until cheese lightly browns.