To yield a 13×9 inch pan
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ tsp salt
To assemble lasagne
12 lasagne noodles
3 cups spaghetti sauce (1 jar)
1 10-oz package frozen spinach, thawed and well-drained
3 cups shredded mozzarella cheese
½ cup grated parmesan
Heat oven to 350.
Cook noodles according to package directions, drain and cool (do not rinse).
Make filling: Mix together ricotta cheese, 1 cup mozzarella, ½ cup parmesan, egg and salt.
Put ½ cup sauce over bottom of 13×9 pan. Top with 3 noodles, overlapping if necessary.
Spread 1/3 of cheese/egg mixture evenly over noodles.
Top with 1/3 of spinach.
Sprinkle ¾ cup of mozzarella over.
Top with ½ cup of sauce.
Repeat 2 more times, ending with noodles.
Over top layer of noodles, pour remaining sauce. Sprinkle with remaining mozzarella and ½ cup parmesan.
Cover with well-oiled foil and bake 30 minutes. Remove foil and bake 10 more minutes until golden brown and bubbly.
Remove from oven and let cool on rack 10 minutes before serving.
[To make spinach/mushroom lasagne, add 2 cups of sauteed mushrooms to the spinach and mix well; proceed with recipe as directed.]