Buffalo Lasagna

ground buffalo meat, no-boil lasagna noodles, part-skim ricotta cheese, mozzarella cheese, spinach, tomato sauce doctored with your choice of spices, parmesan cheese

Cook the meat in a skillet over high to medium heat, adding spices (basil, oregano, thyme, garlic salt, Italian seasoning - your choice). Mix a jar of pre-made tomato pasta sauce (Classico, for example), a can of plain tomato sauce, and a can of tomato paste in a sauce pot, adding spices (to your taste, same as to meat). When meat is cooked through, but not dry, add to tomato sauce mixture. Chop spinach. Grate mozarella. Mix spinach, grated parmesan, and mozarella by hand in a bowl. Using a casserole dish (I use a deep, square dish, but a long, shallow 9x13 will also work), add a small bit of sauce/meat mixture to the bottom (just enough to keep anything from sticking to the bottom). Then, start making your layers. First, noodles with ricotta cheese spread on top. Then, cover with cheese/spinach mix. Top with meat sauce. Continue layering noodles with ricotta on top, cheese/spinach mix, sauce. Make sure the very top layer is cheese/spinach. Bake in a pre-heated 375 degree (or whatever temperature your no-bake noodles' box instructs) for 30 minutes covered. After 30 minutes, uncover and continue baking for another 15 minutes, so the cheese on top is bubbly and a bit golden brown. Let sit 5-10 minutes to cool and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user DRAGONFLIEZ99.