Preheat the oven to 425 with a rack in the top third. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes. Drain.
Meanwhile, wrap the thawed spinach in a clean kitchen towel and wring out as much excess liquid as possible. Transfer to a medium bowl and combine with the ricotta, parmesan, 1 teaspoon of salt, and ¼ teaspoon of pepper.
Heat oil in a 10-inch high-sided ovenproof skillet over medium-high. Add the beef and season with salt and pepper; break up into small pieces with a wooden spoon and cook, turning a few times, until the meat is browned, about 8 minutes.
Drain excess fat from the skillet and scrape the browned beef into a large heatproof bowl. Set aside 1 ½ cups of Rao’s Homemade® Marinara sauce and stir the remaining marinara into the bowl with the browned beef.
Using the same skillet, (do not return to the heat) spread about 1 cup of the sauce mixture in a thin layer at the bottom of the skillet. Arrange a third of the noodles over the sauce, breaking the noodles up to fit if necessary, and spread half of the remaining sauce mixture over the noodles. Dollop with half of the spinach-ricotta mixture and sprinkle with a third of the mozzarella. Repeat layering one time with another third of the noodles, the remaining half of the sauce mixture, the remaining half of the spinach- ricotta mixture and another third of the mozzarella.
Top lasagna with the remaining third of the noodles and spread the reserved marinara sauce over the
top. Sprinkle with the remaining third of the mozzarella and bake lasagna until golden and bubbly, about
Let sit 10 minutes before serving. Sprinkle with parmesan.