Preheat oven to 400°F. Place lasagna noodles in a large shallow dish and cover with boiling water for 15-20 minutes in order to soften. Cook meat in a large skillet for 10 minutes or until brown, stirring occasionally. Drain fat and return to skillet. Reduce to low heat and add in pasta sauce. Simmer for 5 minutes.

In a bowl, mix ricotta, goat cheese, eggs, basil, parmesan and Herbamare to taste.

Spread 1 cup of sauce on bottom of 9x13-inch baking dish. Place one-third of softened noodles on top of sauce. Add half of the spinach, pressing down to make a flat layer. Spread half of the ricotta mixture as the next layer. Top with meat mixture, and then another third of noodles. Add remaining spinach as a layer, and then the remaining ricotta mixture as a layer. Top with remaining noodles and last cup of sauce. Bake 45 minutes to 1 hour on the middle rack at 400 degrees. Pour mozzarella cheese over sauce the last 10 minutes of baking.

May be prepared and refrigerated up to 24 hours or frozen.