Instructions: Preheat the oven to 375 degrees. In a large skillet, cook the ground beef over medium heat for 8-10 minutes, or until browned; drain the excess liquid.

Add the salt, pepper, spaghetti sauce, and tomatoes; stir until well blended
then set aside. In a medium-sized bowl, combine the spinach, ricotta and Parmesan cheeses, and the egg; mix well. Spead 2 cups of the sauce mixture
over the bottom of a 9" x 13" baking dish that has been coated with nonstick
vegetable spray. Place 4 of the uncooked noodles lengthwise over the sauce and 1 noodle crosswise across the end of the bakign dish, completely covering
the sauce mixture and pressing the noodles into it. Spread the ricotta mixture evenly over the noodles, then sprinkle with 1 cup mozarella cheese.

Cover that evenly with the 1 1/2 cups of the sauce mixture, then arrange the
remaining noodles over the sauce, pressing lightly into the sauce. Spread the remaining sauce over the top. Bake for 45 minutes, or until the noodles
are tender. Remove from the oven and sprinkle with the remaining 1/2 cup mozzarella; cover with aluminum foil and let sit at room temperature for 15
minutes before cutting.

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