1 lb. extra lean ground beef
1 tbsp. olive oil
2 garlic cloves, minced
10 oz. pkgs. frozen chopped spinach, thawed and drained
1/2 tsp. basil
1/2 tsp. nutmeg
1/4 tsp. crushed red pepper
Salt and pepper
12 oz. lasagne noodles
10 oz. shredded Mozzarella cheese
1 lb. ricotta cheese
3/4 c. grated Parmesan cheese
7 oz. jar oil packed sun dried tomatoes, drained
4 tbsp. butter
1/4 c. flour
3 1/2 c. milk
1/2 c. chopped parsley

Brown the beef with the garlic in the oil in a skillet. Stir in spinach, basil, half the nutmeg, red pepper, and salt and pepper to taste. Melt the butter in a saucepan and stir in the flour. Season with salt and pepper and remaining nutmeg. Heat the milk and stir in to flour mixture; whisk well and simmer until thickened. Stir in the parsley and remove from heat. Add 1 cup of this cream sauce to the meat mixture and blend well.

Cook and drain the noodles. Cover the bottom of a 9x13 inch baking pan with a layer of cream sauce. Top with a layer of noodles. Spread with meat mixture and top with 1 cup Mozzarella and 1/4 cup Parmesan. Cover with more sauce, and spoon the ricotta over this. Chop the tomatoes and sprinkle on top. Add 1 cup Mozzarella and 1/4 cup Parmesan.

Place a third layer of noodles on top, cover with the rest of the sauce and the remaining cheeses. Cover the casserole with foil and bake in a preheated 325 degree oven for 1 hour. Let stand 10 minutes before serving. Serves 8-10.