- ½ lb lasagna noodles
- 1 lb ricotta
- 1 c
- parsley, fresh
- ½ c grated parmesan
- 20 oz. frozen spinach, thawed and drained
Cover bottom of lasagna pan with 1/3 of the sauce. Arrange layer of uncooked noodles on bottom. Cover with second 1/3 of the sauce. Combine ricotta, parmesan and spinach and spoon ½ of the mixture over the noodles. Put a second layer of noodles over the cheese mixture, then the rest of the cheese mixture. Cover with the remaining sauce. Top with the
Bake 45 Minutes at 375 degrees.
Remove foil and bake 20 minutes more.
Allow to set for ½ hour before cutting to serve.