Lasagna

1. Preheat oven to 400°F. Oil an 12 x 17-inch baking sheet with 2 Tbsp olive oil. Set aside.
2. Heat a large deep skillet over medium heat. Add 1 Tbsp oil along with garlic and pepper. Cook, stirring often until fragrant, about 1 minute. Add spinach and salt and cook, stirring often, until spinach is wilted, 1 more minute. Remove spinach mixture to a strainer and remove excess liquid. Place spinach in a medium bowl, add the ricotta cheese and stir to combine. Set aside.
3. Wipe out the skillet and bring it back to medium heat. Add the remaining 1 Tbsp oil along with ground beef and cook until the beef is browned, another 5 minutes. Add the Italian seasoning and onion and cook until the onion softens, 3 more minutes. Remove from the heat.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta al dente, stirring often to avoid clumping. Drain well, reserving 1 ½ cup of pasta water.
5. While the pasta is cooking, add the marinara to the beef and onions and mix well. Add the pasta water, pasta, half the shredded cheese and stir.
6. Spread the mixture on the 12 x 17-inch baking sheet. Dollop the ricotta-spinach mixture, and sprinkle with remaining shredded cheeses. Bake until the sauce is bubbly, and the top is lightly browned, about 30 minutes.