2 tbsp. olive oil
1 lb. lean ground beef
4 c. tomato sauce
4 tbsp. chopped parsley
3 1/2 c. low fat ricotta cheese
1 c. chopped, cooked spinach
1/4 c. grated Parmesan cheese
1 tbsp. dried oregano
3/4 tsp. ground nutmeg
Black pepper
8 lasagna noodles, cooked
3 c. grated low fat Mozzarella cheese

Preheat oven to 350 degrees. Heat olive oil in skillet over medium heat. Brown ground beef. Drain off oil. Place tomato sauce in saucepan. Add browned beef and 2 tablespoons parsley. Cook for 5 minutes. Remove from heat.

In a bowl mix ricotta cheese, chopped spinach, Parmesan cheese, remaining 2 tablespoons parsley, oregano, nutmeg and black pepper. Place 2 cups tomato and meat sauce in bottom of 9"x13" baking dish. Place 4 lasagna noodles on top. Place half of the ricotta mixture over lasagna. Sprinkle with 1 cup Mozzarella cheese. Repeat with a second layer of sauce, noodles, ricotta mixture and cheese. Top with remaining sauce and remaining 1 cup Mozzarella cheese.

Cover dish loosely with aluminum foil. Place on cookie sheet and bake 45 minutes. Remove foil and bake 20 minutes more. Remove from oven and let rest 10 to 15 minutes before serving. Serves 8.