Lasagne

• 1 package Lasagne Noodles (about 12)
• 2 cups Shredded Parmesan
• 15 ounces Ricotta
• 2 cups Shredded Mozzarella
• 6 cups Sauce (have more to serve on the side)
• 10 ounces Frozen chopped Spinach (optional)
• 1 piece Egg

1. Mix egg, Ricotta and 1/2 cup parmesan
2. If using spinach, cook according to instructions and add to Ricotta mixture.
3. Cook noodles 4-5 at a time in salted water bringing water to a boil after removing each batch. Lay on a dish cloth to drain.
4. Spray 11 X 13 pan with Pam. Add 2/3 cup sauce to bottom of pan. Lay a layer of noodles (4). Add 1 1/3 cup sauce and spread half of Ricotta mixture. Add 2/3 cup Mozzarella on top.
5. Add second layer of noodles and press firmly. Add 2 cups sauce, rest of Ricotta and 2/3 cup Mozzarella.
6. Put down final layer of noodles, Press firmly.
7. Cover with 2 cups sauce, 2/3 cup mozzarella and rest of Parmesan.

noodles, parmesan, ricotta, mozzarella, sauce, egg

Taken from www.epicurious.com/recipes/member/views/lasagne-571e62f8e3c948b60a812df5 (may not work)