Preheat oven to 400°F. Place
lasagna noodles in a large shallow dish and cover with
boiling water for 15-20 minutes in order to soften. Cook
meat in a large skillet for 10 minutes or until brown,
stirring occasionally. Drain fat and return to skillet.
Reduce to low heat and add in pasta sauce. Simmer for 5
In a bowl, mix ricotta, goat cheese,
eggs, basil, parmesan and Herbamare to taste.
Spread 1 cup of sauce on bottom of
9x13-inch baking dish. Place one-third of softened noodles
on top of sauce. Add half of the spinach, pressing down to
make a flat layer. Spread half of the ricotta mixture as the
next layer. Top with meat mixture, and then another third of
noodles. Add remaining spinach as a layer, and then the
remaining ricotta mixture as a layer. Top with remaining
noodles and last cup of sauce. Bake 45 minutes to 1 hour on
the middle rack at 400 degrees. Pour mozzarella cheese over
sauce the last 10 minutes of baking.
May be prepared and refrigerated up to 24
hours or frozen.