Spinach Lasagna

• 12 ready to bake lasagna noodles (such as Ronzoni)
• 2 (8 ounce) containers ricotta cheese (part skim can be used)
• 2 (12 ounce) packagesfrozen whole spinach leaves, defrosted and well drained
• 4 eggs, lightly beaten
• 1 cup parmesan cheese
• 8 ounces mozzarella cheese, thinly sliced
• 2 cups marinara sauce (homemade is best)

1. In large bowl, combine spinach, ricotta, 1/2 cup Parmesan cheese and eggs.
2. Mix well.
3. In a lasagna pan, spread a good layer of sauce.
4. Place a layer of lasagna noodles down over the sauce.
5. Evenly spoon half of spinach mixture on top followed by another layer of noodles.
6. Spread another layer of sauce and 1/4 cup of Parmesan cheese.
7. Place half of the sliced mozzerella cheese evenly on top.
8. Repeat with another layer of noodles, remaining spinach mixture and top with final noodle layer with sauce, remaining Parmesan and mozzerella cheeses on top of lasagna.
9. Bake lasagna at 350 degrees for 30 minutes.
10. Enjoy!

ready, containers ricotta cheese, spinach leaves, eggs, parmesan cheese, mozzarella cheese, marinara sauce

Taken from www.food.com/recipe/spinach-lasagna-407977 (may not work)