EASY SPINACH LASAGNA

Nothing could be easier than this wonderful lasagna. You don’t even

have to cook the noodles — they cook themselves during baking. 10 ounces frozen spinach, thawed

16 ounces ricotta cheese

2 cups shredded mozzarella cheese, divided, 1/2 cup reserved

1 egg

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 box regular uncooked lasagna noodles (not the ‘No-Cook’ kind)

1 32-ounce jar spaghetti sauce Butter for baking dish

Preheat oven to 350 degrees. Butter a glass or ceramic baking dish. In a bowl, mix together the spinach, ricotta, 1-1/2 cups mozzarella, egg and seasonings.

Spread 1/2 cup of sauce over bottom of buttered dish. Place a layer of

uncooked lasagna noodles over the sauce. Spread half the filling over the noodles. Cover with 1/3 of the sauce. Repeat layers, ending with a layer of noodles (you may not need to use all the noodles). Top with the last 1/3 of the sauce. Pour about a cup of water around the sides of the lasagna.

Cover with foil and bake for one hour. Uncover and sprinkle with reserved mozzarella cheese. Return to oven for another 15 minutes,

until bubbly and lightly browned.

MAKES 8 SERVINGS