Cheesy Spinach & Meat Lasagna

Ingredients

• 1 Tbs olive oil
• 1 lg garlic cloves, finely chopped
• 1 lb ground pork
• Kosher salt & pepper
• 1⁄3 cup tomato paste
• 3⁄4 cup dry white wine
• 3⁄4 cup flat leaf parsley, chopped and divided
• 1 15-oz container part-skim ricotta cheese
• 1⁄4 cup plus 2 Tbs pecorino cheese
• 4 cups baby spinach, roughly chopped
• 4 oz part-skim mozzarella cheese, coarsely grated and divided
• 6 no-boil lasagna noodles

Directions

1. Heat oven to 450° F
2. Heat oil and garlic in large skillet on medium. Add pork, season with 1⁄4 tsp each salt and paper and cook, breaking pork up with a spoon until beginning to brown, 5-6 min.
3. Add tomato paste and cook, stirring, 2 min. Add wine and simmer for 2 min. Fold in 1⁄4 cup parsley.
4. Meanwhile, in a bowl, combine ricotta, 1⁄4 cup pecorino and 1⁄4 tsp each salt and pepper. Fold in spinach and all but 1⁄2 cup of mozzarella. Add the remaining 1⁄2 cup of parsley.
5. Spread 1⁄2 cup meat sauce on bottom of 8-in square baking dish. Top with 2 noodles and spread one-third (about 1⁄4 cup) of remaining sauce over the top. Dollop with one-third (about 1 cup) of ricotta mixture; repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
6. Sprinkle with remaining 1⁄2 cup mozzarella and 2 Tbs of pecorino, cover tightly with an oiled piece of foil and bake 15 min. Uncover and bake until noodles are tender and top is gold brown, 9 to 10 mins.