12 lasagna noodles
3 (8oz.) cans tomato sauce
2 T. grated Pamesan cheese
1 pound ground beef
¼ c. chopped onion
1 clove garlic, minced
1 (10-oz.) package frozen chopped spinach, thawed and draiined
⅓ c. grated Parmesan cheese
2 T. milk
2 eggs, slightly beaten
½ t.+ Italian seasoning (to your liking)
¼ c. butter
¼ c. + 2T. all purpose flour
2 c. (1 pint) half & half or can use liquid whipping cream
⅛ t. pepper
Cook lasagna noodles according to package directions; drain, toss with small amount of olive oil and set aside.
Combine tomato sauce and 2 T. Parmesan cheese; spread 1 cup tomato mixture in lightly buttered
13x9x2inch baking dish; set aside dish and remaining sauce.
Cook beef, onion and garlic in a large pan until beef is browned, stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add ⅓ c. Parmesan cheese, milk, eggs and Italian seasoning; stir well.
Layer four noodles on top of the sauce in the baking dish. Next, add some of the meat mixture. Continue layering two more times. Save a little to add to the top of the cream sauce. Set aside.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add half and half; cookover meduim heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over top layer in baking dish; spoon remaining tomato mixture over cream sauce.
Bake, uncovered, at 375º for 30-45 minutes .