Ingredients

• 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 lowfat 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

Instructions

1. 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.