Serves 6 to 8
1 pound ground beef or ground turkey
2 cloves of garlic minced
1 t. dried basil
1 t. dried oregano
3 c. pasta sauce
salt and pepper
1 c. chicken stalk
8 oz. cream cheese, softened
12 oz. grated mozzarella
6 to 8 no boil lasagna noodles
2 cups cooked spinach
1 cup freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook ground beef, garlic, and herbs in large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about two minutes. Season to taste.
In medium saucepan over medium heat, bring chicken stocl to a boil. Add cream cheese, turn heat to low, and whisk until smooth.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 c. grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. Toss spinach evenly over noodles.
Pour cream cheese sauce over noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 40 minutes. Let cool for 10 to 15 minutes or it will not cut well.
