Here is the spinach lasagna recipe. You use REGULAR lasagna noodles, not the no-boil kind. They don't need to be cooked first. I make this recipe often, because it's easy. You could also add a can of diced tomates or any other vegetable cut up very small.
16oz low fat ricotta cheese or lowfat cottage cheese
2 cups shredded part skim mozarella cheese
1 package (10 oz) frozen chopped spinach, cooked and drained
1 tsp salt
3/4 tsp oregano
1/8 tsp pepper
1 jar (32 ounces ) of spaghetti sauce-note :I use one or two EXTRA cups of sauce-it tastes better
1 8oz package of lasagna noodles-do NOT cook them
1 cup of water
Preheat oven to 350 degrees
thaw and drain spinach. In a large bowl, mix ricotta cheese, 1 cup mozarella, the egg, spinach, salt, oregano and pepper
in a greased (I use fat free cooking spray) 13 by 9 inch dish layer one cup sauce, third of noodles, and half the cheese mixture.
Repeat layering again
Top with remaining noodles and remaining sauce. Sprinkle with remaining one cup of shredded mozarella
Pour one cup of water around the edges. Cover tightly with aluminum foil.
Bake for about one hour and fifteen minutes.
Let stand for fifteen minutes before serving
Yield ten servings