1 8oz fresh pack Fillo Dough
1 lb. ground beef
1 medium sweet onion chopped
3-4 cloves garlic pressed
8oz tomato paste
16oz tomato sauce
16oz diced tomatoes drained
2 tsp dried basil
32oz part skim Ricotta
3/4 cup graded Parmesan Cheese
8oz frozen chopped spinach (thawed and drained)
2 8oz bags shredded mozzarella cheese (or more)
Cook meat, onion, garlic until browned, drain grease. Add tomato paste, sauce, diced tomatoes, basil and stir; simmer about 15 minutes or until sauce is reduced to proper consistency.
In a large bowl add Ricotta, eggs, 1/2 cup Parmesan, spinach; mix until thoroughly combined.
Using a lasagna pan , spray pan with spray oil, layer one third of a fresh pack of the Fillo dough, use spray oil lightly between sheets. Spread layer of Ricotta mixture, then spread 8oz bag mozzarella, spread layer of 1/2 of the meat/sauce. Repeat layer of 1/3 Fillo/ Ricotta mixture/ mozzarella, then the rest of the meat/sauce. Top with rest of Fillo, and then sprinkle remaining Parmesan cheese.
Bake at 375 degrees for 35 to 45 minutes, or until Fillo browns and lasagna is hot throughout.
Can substitute chopped green squash, mushrooms, and extra onions for ground beef to make a vegetarian lasagna.