Linda's Spinach Lasagne

• Ricotta cheese, 16 oz.
• Shredded mozzarella cheese, 2-4 cups
• lasagne noodles (DO NOY COOK THESE BEFORE MAKING THE LASAGNE!)
• Spaghetti sauce, 2 big jars (at the most)
• One egg
• Frozen spinach that has been thawed and the excess water squeezed out
• Some herbs: basil, minced onion, garlic powder, oregano ...

In a bowl bix Ricotta cheese, 2 cups of Mozzarella, egg, spinach, some basil, minced onion, and garlic powder (to your liking.) (mrm note: surely minced garlic is fine, too.)

You can substitute something else for the spinach, or just add more Mozzarella cheese to make the filling cheesier.

In a 9x13 pan, add the following ingredients:

• Spray the bottom of the pan with a little non-stick spray
• Add a layer of spaghetti sauce
• Add a layer of (uncooked) lasagne noodles
• Place one-half of the cheese mixture on the noodles
• Add a bit more spaghetti sauce
• Add aother layer of (uncooked) noodles
• Add the rest of the cheese mixture
• Add the last layer of (uncooked) noodles
• Top with spaghetti sacue and Mozzarella cheese

(If you don't want all those noodles, just place ALL the cheese mixture on the first layer of noodles and then cover that with noodles, sauce and cheese. I do that a lot to reduce the layers of noodles. Another variations: instead of noodles used ssteadmed cabbage leaves. It's actually really good. (or how about eggplant? -mrm.))

Here's the key! Add 1/2 to 1 cup of water to the edge of the pan, so that you see water along the edges of your lasagne. Wrap the pan tightly in foil, and bake in 350 oven forr one hour fifteen minutes. Then remove the foil and bake for an additional 15 minutes. Then remove the lasagne from the oven and let it sit for another 15 minutes before cutting into it. Enjoy!