Lasagna with meat and spinach

Ingredients (serves four)

13.5oz leaf spinach (Del Monte)

3oz medium pitted black olives (Hy-Top)

8oz part skim Ricotta cheese (Frigo)

8oz pasta sauce (Classico Italian sausage with peppers and onions)

8oz pasta sauce (Classico mushroom and ripe olives)
1/2 cup 6 Italian cheese blend (Sargento)

2 medium/large fresh tomatoes

1/2lbs ground pork

pesto (Classico traditional basil pesto)

shredded Parmigiano Reggiano cheese (Kirkland Signature)

thick lasagna sheets
Italian seasoning (Encore Premium)
salt
olive oil
2x7x11 inch oven pan

Preparation 
Boil the lasagna sheets in water with a little salt and olive oil for five minutes.
Brown the ground pork in a skillet coated with olive oil, add Italian seasoning to taste.
Wash and slice the tomatoes.
Drain and slice the olives.
Drain the spinach leaves.
Mix the Ricotta cheese with pesto to taste.

Bottom layer : Spread several tablespoons of the ricotta/pesto mix with several tablespoons of the Italian sausage pasta sauce on the bottom of the pan and sprinkle in half of the sliced black olives. Cover with a layer of lasagna sheets. 

Middle layer : Cover the lasagna sheets with sliced fresh tomatoes, browned ground pork and the spinach leaves. Cover with 6 Italian cheese blend and a layer of lasagna sheets. 

Top layer : Spread several tablespoons of the ricotta/pesto mix with several tablespoons of the mushroom and ripe olives pasta sauce over the lasagna sheets and sprinkle in half of the sliced black olives. Cover with the shredded Parmigiano Reggiano cheese to taste. 

Cook on middle rack for about 45 minutes at 350 degrees Fahrenheit.

Eet smakelijk!

Wine suggestion: full-bodied red wine.