Beef and Veggie Lasagna

INGREDIENTS
2 lbs ground beef
1 package of no cook lasagna noodles
1- 16 oz package of mixed veg chopped to bite sized pieces (broccoli, cauliflower, carrots)
1- 15 oz Ricotta
6 Cups Shredded Mozzarella
1 Egg
2 Jars of Marinara Sauce (Rao's Makes a great one)
2 Tbsp Italian Seasoning
1 Medium Yellow Onion Chopped
3 Cloves Garlic Chopped
4 Cups Fresh Spinach
1/2 Tsp Grated Nutmeg
2 Tbsp Chopped Parsley
S+P


DIRECTIONS:
In a large pan over medium heat saute chopped onion in EVOO until tender (about 4-5 minutes).  Add chopped garlic and frozen veggies. Cook for another 4-5 minutes until onions start to brown and veggies are soft.  Add fresh spinach and 1 tbsp of the Italian seasoning continuing to stir for another 2-3 minutes until spinach is wilted.  Drain any liquid left and transfer veggie mixture to a bowl.

In the same large pan cook the ground beef with the remaining Italian seasoning over medium heat for 8-10 minutes until cooked through.  Drain liquid once cooked and set aside.

In a mixing bowl add the ricotta, egg, salt, pepper and nutmeg and stir until smooth.

Preheat oven to 375F.

In a 9x13 lasagna pan add a little marinara sauce to the bottom so the first layer doesn't stick to the pan.  Add a layer of no cook noodles followed by the ricotta mixture.  Top that with the beef and veggies, mozzarella, and then more sauce.  Use a spatula to even each layer.  Repeat steps 2 more times then top with layer of noodles, sauce,  mozzarella and parsley.  Cover with foil leaving one corner open for ventilation.  Bake for 45 min - 1 hour.  Once edges are bubbling, take the foil off and bake for another 10 minutes until top layer is golden.