Spinach-Basil Lasagna

• 1 large egg, lightly beaten
• 2 cups reduced-fat ricotta cheese
• 4 ounces crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 jar (24 ounces) pasta sauce
• 9 no-cook lasagna noodles
• 3 cups fresh baby spinach
• 2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0. Mix first 7 ingredients.
2. Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
3. Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving.
4. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

egg, ricotta cheese, feta cheese, parmesan cheese, fresh basil, garlic, pepper, pasta sauce, noodles, fresh baby spinach, mozzarella cheese

Taken from www.tasteofhome.com/recipes/spinach-basil-lasagna/ (may not work)