Spinach and Beef Lasagna

Followed the previous recommendations of doubling beef & using 2 tbsp of parsley. For our pasta sauce however, we chose Garden marinara & mushroom marinara. It made it difficult to layer the lasagna & also ended up being a bit sweet. So next time we'll use a spicy marinara instead. We prepped the night before and made the next day thinking it would take a lot of time. But, it was surprisingly a lot faster than our first attempt at a different lasagna. Great recipe! We will be making it again! :)

The flavour on this dish is fantastic and flavour wise it should be 5 stars but there are some problems with the recipe itself. It calls for ½ lb. of ground beef I increased it to 1 lb. and still felt that it was skimpy. The recipe calls for ½ cup dry parsley this is way to much I used 1 tbsp. think next time will double this. I have never seen a 45 oz. jar of spaghetti sauce so I used a 28 oz. jar of spaghetti sauce and a 28 oz. jar to tomato sauce the extra worked great as I used 15 oz. of fresh spinach instead of frozen. Now for the instructions. There is no indication on what to do with the onions for I fried them up along with mushroom the beef and spices. Now for the layers as written there is no way that you can use ½ the amount of meat sauce in the layers and still have some for the top. The way it should read is as the following: small amount of sauce on the bottom of the pan, noodles, 1/3 of meat sauce, ½ of the cheese mixture, noodles, 1/3 of meat sauce, remaining cheese mixture, noodles and remaining of the meat mixture. Bake as pre the recipe instructions. I will be making this again.