9 (2-inch) lasagne noodles
1 pound lean ground beef
2 cans (14.5 oz. each) Italian stewed tomatoes
2 cans (8 oz. each) tomato sauce
2 cans (13.5 oz. each) whole leaf spinach
1 15 oz package ricotta cheese
3 cups shredded mozzarella cheese
Cook pasta according to package, drain.
Cook meat, tomatoes and tomato sauce in a skillet over medium heat for 10 minutes.
Drain spinach, combine with ricotta cheese.
Layer 3 noodles, 1/2 spinach mixture, 1/3 tomato mixture and 1/3 mozzarella cheese in 9×12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese.
Bake at 350 degrees for 30 minutes or until heated through.