What you need:
1 jar of spaghetti sauce
1 pound lean ground beef - 80%
1 package (18 oz) cream cheese softened
8 lasagna noodles - cooked and drained *DO NOT GET NON-COOK!
2 cups baby spinach
2 cups shredded Mozzarella
Fresh Parsley - chopped (optional)
-Heat Oven to 350 degrees Fahrenheit. Spray 13x9 glass baking dish with cooking oil. Spread about a half cup of sauce in the bottom of the dish and set aside. This should be enough to lightly coat the bottom just so the noodles won't burn later
-In a skillet (I used 12 inch), cook the ground beef over medium-high heat. Do not drain! Most recipes will say to drain but I do not. I also add some salt, pepper, garlic powder and onion powder while cooking to season the meat, but it is totally optional.
-Lay out noodles and spread cream cheese down the center of each noodle (Philadelphia cream cheese is the best!). I approached this step like an assembly line with all of the noodles laid across the counter working with one ingredient at a time. Divide the beef evenly between each noodle. Top with mozzarella (I used way more than listed above because cheese is life). Place spinach leaves down the center. Putting them on the top will help hold things in when we roll them up!
-Roll noodles and place in the dish. Make sure they're tight so things aren't falling out. After they're all in the dish, pour the rest of the sauce over them. Sprinkle some cheese on top
-Bake for 20 minutes, let stand for 5 minutes. Sprinkle with chopped fresh parsley and serve!