1 package Whole Wheat Lasagna Noodles
1 jar of spaghetti sauce
1 15 ounce container of light ricotta cheese
1/4 cup parmesan cheese (whatever was left in the container)
big handful of spinach chopped (leftover from yesterday's salad)
2 green onions (leftover from bulgogi)
3 cloves of garlic minced, sliced finely
1 package shredded mozzerella cheese
1 pound of ground beef
red wine (leftover)
Cook ground beef in red wine.
Combine ricotta, parmesan, green onions, spinach, and garlic.
Take a 9 x 13 pan. Pour sauce on the bottom. Put down a layer of uncooked noodles. Add half the ricotta mixture. Then add half the meat mixture. Add a layer of mozzerella, then a layer of sauce. Repeat. Top with noodles, sauce and cheese. Cover and bake for 45 minutes at 350 F/175 C.