Spinach Lasagna

2 cups ricotta cheese

1 pound preshredded mozzarella cheese

1 package no-boil lasagna noodles (about 12 pieces)

1/2 cup grated Parmesan

1 10-ounce bag of washed spinach (remove stems)

2 10-ounce jars Ragú spaghetti sauce (I use Chunky Garden Combination)

2 mixing bowls

9-by-13-inch pan

Aluminum foil

Directions:

1. Preheat oven to 375 degrees F.

2. Mix spinach with ricotta cheese. Divide mixture evenly into two mixing bowls.

3. Spread a little sauce to cover the bottom of the pan.

4. Cover with a single layer of noodles (three or four, break as necessary to fit).

5. Spread 1/2 of ricotta/spinach mixture over noodles.

6. Cover with 1/3 of the sauce.

7. Scatter 1/2 of the mozzarella on top.

8. Cover with another layer of noodles (breaking as necessary to fit).

9. Layer remaining ricotta/spinach mixture.

10. Cover with another 1/3 of the sauce.

11. Scatter remaining mozzarella.

12. Cover with a final layer of noodles (breaking as necessary to fit).

13. Spread rest of the sauce.

14. Sprinkle Parmesan over the top.

Bake for 25 minutes uncovered. Cover with aluminum foil. Bake another 20 minutes. Let stand 10 minutes before serving. Serves 8 to 10.

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