This is my low-carb version of lasagne. Add more oregano and basil if you like, or add dried parsley or perhaps thyme.
This recipe is for a very large pan (10" x 15"). Perhaps cut it in half for a smaller pan.
2 pounds of ground beef, or a mixture of beef, pork or Italian sausage meat
1 large onion, diced
3 or 4 cloves of garlic, diced or crushed
1 28-ounce can diced tomatoes
16 to 24 oz ricotta cheese
1/2 to 1 pound mozzarella, grated (or other cheese, like Gruyere)
1/4 to 1/3 pound Parmigiano Reggiano, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound baby spinach
Brown the onion in oil and add the ground meat.
Add the garlic, tomatoes, oregano, basil, and half the pepper and salt
Bring to a boil and then reduce heat and simmer, stirring frequently until much of the liquid has been reduced.
In a bowl beat the two eggs and mix in the ricotta.
Then add half the mozzarella and Parmigiano Reggiano, and the rest of the salt and pepper.
In an 10 inch by 15 inch pan place a layer of spinach leaves using about a quarter of the spinach
Add a layer using half the meat and tomato mixture, and top with another layer of spinach.
Add all the ricotta cheese mixture, and another layer of spinach.
Add the rest of the meat mixture and top with the last of the spinach.
Finally, top with the rest of the mozzarella and Parmigiano Reggiano cheese.
Place in an oven at 350 F for about 40 minutes, or until cheese on top is golden brown.