16 oz ricotta cheese
2- 10 oz packages frozen spinach- thawed and drained
1c grated Parmesan cheese
1 large egg, beaten
3/4t garlic powder
1/2t salt
48 oz spaghetti sauce
10 oz lasagna noodles
1 lb mozzarella cheese, shredded
Heat oven to 350°. Grease a 9x13 inch baking dish. In a medium bowl, combine ricotta with half of the spinach and half of parmesan cheese, egg, garlic powder and salt. Mix to combine. Add the remaining half of the drained spinach to the marinara sauce. Spread 1/2c spinach mixture over the bottom of the baking dish and top with layer of noodles. Top bottom layer with 3/4 c marinara, spread about one-third ricotta mixture on top, spacing evenly in dollops and sprinkle with a quarter of the mozzarella cheese. Repeat making two more layers. Top with a last layer of noodles, the rest of the sauce, shredded mozzarella, and last of the parmesan cheese. Cover the lasagna with greased foil. Bake 45 min. Remove foil and bake for 25 min.
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