This is a modified version of the lasagna I ate all the time growing up. Perfect for a family dinner and stays well in the refrigerator if you have leftovers.

1 box lasagna noodles
1 lb. ground turkey or beef
32 oz. container ricotta cheese
8 oz. shredded mozzarella cheese
1 egg
2 jars tomato sauce
2 c. spinach
shredded Parmesan cheese

Boil the lasagna noodles until mostly done, adding in a small splash of oil once the water is boiling. Drain the noodles and allow to cool. Mix ricotta, mozzarella, and egg in a bowl until thoroughly combined, and then stir in spinach. Put ground meat in a frying pan and cook until fully browned, making sure to break up the ground meat as it cooks. Drain the excess oil from the pan and add 1 to 1.5 jars of sauce to the meat. Lightly cover bottom of lasagna pan with a layer of sauce (from the jar that is not mixed with meat). Lay 4 noodles on the bottom, overlapping them so that there are no holes. Put half of the cheese mixture on top of this layer – 6-8 big spoonfuls will do, and it will melt so no need to spread thoroughly. Cover with another layer of overlapping noodles. Pour the meat sauce mixture over the noodles, and then cover with another layer of noodles. Add the rest of the cheese on top and cover with one last layer of noodles. Finally, cover the top with another layer of sauce (from the jar). Cover the pan with aluminum foil and bake on 375 for about an hour. Serve with extra sauce and Parmesan cheese to taste.