EcrosTechWiki | Recipes / Mary Ann's Spinach Lasagna

An original recipe provided by my sister Mary Ann when we needed to feed a large group of people with little fuss. She said she considers all lasagna noodles as precooked and she is right - the texture is perfect using uncooked noodles. Her choice of Rao's Arrabbieta is inspired. Serves eight.

1 Box	.....	lasagna noodles
1 & 1/2 24 oz. jars	.....	Rao's Arrabbieta Pasta sauce
16 ounces	.....	ricotta
1	.....	egg
1 Tablespoon	.....	Dried basil or a lot of fresh chopped basil
1/2 Tablespoon	.....	Dried oregano
To taste	.....	Fresh ground pepper
16 ounces	.....	Mozzarella
1/2 C	.....	Grated Parmesan
16 ounces	.....	Fresh baby spinach

Preheat oven to 350 degrees.

Mix the ricotta with the egg, basil, oregano and pepper in a small bowl

Pour a thin layer of pasta sauce in the bottom of a 9 x 13 baking pan. Place 3 + uncooked lasagna noodles on the sauce. Since the noodles are uncooked they don't cover the bottom of the pan so I broke one in pieces to fill the gap. Spoon a third of the ricotta mixture on the noodles. Place thin slices of the mozzarella over that then layer a third of the spinach leaves. Sprinkle Parmesan over all.

Repeat with two more layers of sauce, noodles, cheeses & spinach. Add a top layer of sauce.

Cover with foil and bake for 35 minutes, then remove the foil and cook for an additional 15-20 minutes or until the top is browned and the sauce is bubbling.

Postamble : Cover leftovers with the aluminum foil and refrigerate for up to 3 days. To store longer, place in a suitable container in the freezer, blah, blah.