from Quick & Easy Weeknight Favorites (Slow Cooker Recipes, Casseroles, and More)
1.5 lbs. ground beef
1 (28oz.) jar pasta sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 (15 oz.) ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese, divided
1 egg, beaten
12 lasagna noodles, cooked, drained
2 T. chopped fresh parsley (optional)
Brown beef in large skillet over medium-high heat until no longer pink, stirring occasionally to break up beef; drain. Mix pasta sauce, basil and oregano in small bowl; stir 1 cup spaghetti sauce mixture into beef. Reserve remaining sauce mixture.
Mix ricotta cheese, spinach, mozzarella, 1/3 c. Parmesan and egg in medium bowl. On each lasagna noodle, spread about 1/4 c. ricotta mixture. Top with 1/3 c. beef mixture. Roll up each noodle from the short end; lay each roll, seam side down, in lightly greased 13x9 baking dish. Pour reserved spaghetti sauce mixture over noodles. Sprinkle with remaining Parmesan and parsley. Cover with plastic wrap. Cover with aluminum foil. Freeze.
Thaw completely. Discard plastic wrap. Recover with foil. Preheat oven to 350. Bake, covered, 30 minutes. Uncover and bake 15-20 minutes more or until hot and bubbly. Serve with additional Parmesan cheese if desired.