Amateur Lasagna

• 10 ounces spinach frozen
• 60 ounces spaghetti sauce
• 2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese shredded
• 1 each eggs beaten
• 8 ounces lasagna noodles
• 18 teaspoon black pepper
• 1/2 teaspoon oregano optional
• 1/2 teaspoon basil optional
• 1/2 cup vegetable juice cocktail
• 1/2 cup water

1. Thaw the spinach and squeeze dry.
2. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.
3. Add the thawed spinach and blend well.
4. Use a 13x9 inch pan.
5. Put a small amount of the sauce in bottom and spread lightly to cover bottom.
6. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
7. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix.
8. Make 3 layers this way, ending with the sauce.
9. Combine the water and vegetable juice cocktail or tomato sauce.
10. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly.
11. Sprinkle with grated parmesan cheese if desired.
12. Cover tightly with foil.
13. Bake at 350F (180C) for 1 hour to 1 and 1/4 hours.
14. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.

spaghetti sauce, ricotta cheese, mozzarella cheese, eggs, lasagna noodles, black pepper, oregano optional, basil, vegetable juice cocktail, water

Taken from recipeland.com/recipe/v/amateur-lasagna-44538 (may not work)