• Preheat oven to 375℉
• Fill a 3 quart saucepan with water and heat to boiling. Add 1 teaspoon Diamond Chrystal Kosher Salt and the broken lasagna noodles. Cook until they are not quite al dente, stirring frequently. Pour noodles into a colander to drain.
• In an oven-proof skillet over medium-heat add 1½ tablespoons olive oil and sauté the onion until translucent, about 2-3 minutes. Add the ground beef, cooking, stirring and pressing the meat with a wooden spoon to break it up. Stir in the Italian Seasoning and the red wine. Cook until the wine has cooked in completely.
• Turn off the heat and tilt the pan, moving the meat mixture to the high side of the pan so the oil will run to the low side. Remove as much of the oil as possible. Then return the pan to medium high heat, stirring in the marinara.
• Reduce heat to simmer and cook for 5 minutes. Remove from the heat and set aside.

Make the Ricotta and Spinach mixture

• In the same saucepan that you cooked the pasta, heat 1 tablespoon olive oil over medium-high heat. Add the chopped spinach, the minced garlic and a pinch of salt. Sauté until wilted then remove from the heat.
• In a medium bowl, add the 2 cups Ricotta stir in the cooked spinach and the 1/4 cup grated Parmesan cheese.

Putting it all together

• Stir in the cooked pasta to the meat mixture then add ¾ cup of the mozzarella cheese, stirring to combine. Add 5 or 6 dollops of the Ricotta/spinach mixture on top and sprinkle remaining ¼ cup mozzarella over all.
• Place the skillet in the oven and bake until cheese has melted and golden, about 10 minutes