Spinach Lasagna... on our menu!

LASAGNA

serves 8

• 2 extra-large eggs (lightly beaten)
• 15 ounces of ricotta cheese
• 10 ounces of frozen spinach - defrost and squeeze dry
• 3/4 cup of grated parmesan cheese - divided
• 1 teaspoon of salt
• 1/3 teaspoon of ground pepper
• 1 teaspoon of oregano
• 26 ounces of spaghetti sauce
• 10 sheets of no-boil lasagna noodles
• 1 pound of shredded mozzarella cheese - divided

Preheat the oven to 400 degrees F.
Ricotta Mixture:
In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.
Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:
Layer one
3/4 cup of the Sauce
3 Sheets of pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella
Layer two
3 sheets of Pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella
Layer three
4 Sheets of pasta
3/4 cup of the Sauce
1 and 1/3 cups of the Mozzarella
1/4 cup Parmesan Cheese
Bake for 30 minutes, until the sauce is bubbling.
Let sit for 10-15 minutes before cutting.