cups meat sauce, see recipe below
1 pound lasagna noodles
4 cups medium cream sauce
3 cups cooked chopped
For meat sauce:
2 teaspoons vegetable oil
1 1/2 cups
1/4 cup chopped parsley
3 garlic cloves, chopped
pound ground beef
1-28 ounce can plum tomatoes, chopped
1 1/2 cups beef
3 teaspoons tomato paste
2 teaspoons dried oregano
leaves salt and pepper
In a large heavy saucepan heat
oil over moderate heat. Add onion, parsley and garlic.
Cook until onions
are soft, about 5 minutes. Add beef and cook while stirring and breaking up the
meat, until evenly brown.
Add tomatoes, beef stock, tomato paste, oregano
and bay leaves; cook stirring over medium heat until mixture starts to simmer.
Reduce heat and simmer for one hour or until thickened to desired
Remove bay leaves. Add salt and pepper to taste.
Cook 1 pound of lasagna in a large pot of salted boiling
water until al dente. Transfer to cold water to cool the pasta.
arrange pasta on a sheet pan.
Cover with a moist towel.
Spread about 1/2 cup of meat sauce over the bottom of a 13 by 9
inch deep baking dish. Arrange a layer of lasagna noodles on top. Spread with a
little meat sauce, then a little cream sauce, and half of the spinach. Sprinkle
with mozzarella cheese.
Repeat the same process until all ingredients have
been used, finishing with cream sauce and cheese.
Bake at 400 degrees for
20 to 30 minutes, or refrigerate until needed, then bake at 375 degrees for 40
to 50 minutes.