16-ounce (450 g) pack of lasagna noodles
1 pound (450 g) ground beef
1 large white onion, chopped
2 14-ounce (396 g) jars pasta sauce
20 ounces (566 g) ricotta cheese
1 large brown egg
1 teaspoon basil
1 teaspoon parsley
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
10 ounces (283 g) fresh or frozen baby spinach
8 ouces (226 g) mozzarella cheese, grated
Preheat the oven to 350 degrees Fahrenheit. Heat a pot of boiling water over high heat. Cook the lasagna noodles according to package instructions and drain.
In a dry pan over medium heat, cook the onions and the ground beef until the beef is browned. Pour in one jar of pasta sauce and allow to cook down for 10 to 15 minutes
In a large bowl, combine the ricotta, egg, basil, parsley, garlic powder, salt, pepper and spinach.
Lay each cooked lasagna noodle flat. Spread the cheese mixture over each noodle with the back of a spoon. Place a layer of the beef sauce over the top.
Roll each noodle up snugly and place in the bottom of a well-greased 3-quart casserole dish.
Pour the second jar of tomato sauce on top and sprinkle with the mozzarella. Cover and bake in the oven for 30 to 35 minutes.