Easy Spinach Lasagna

By Lori Watson

Easy and delicious! No need to boil the noodles first, this can be made that morning or even the night before and it turns out just fine. My recipes never have exact measurements, so feel free to adjust and estimate as needed.

1 box lasagna noodles
Large container ricotta cheese
1 bag frozen or fresh spinach, chopped into small pieces
1 egg
2 bags shredded Italian cheeses
2 large jars of Prego pasta sauce

Cover the bottom of a 13x9 inch pan with sauce. Layer uncooked lasagna noodles across the pan, on top of the sauce. In large bowl, combine ricotta, spinach, and an egg (you can throw the shredded cheese in there as well, but I prefer it as a separate layer). Spread some of this mixture across the lasagna noodles. Sprinkle the shredded cheese over this and then pour a layer of sauce. Repeat- noodles, cheese mixture, shredded cheese, sauce, noodles until pan is full. End with a sauce layer (cover ingredients well with the sauce) and sprinkle shredded cheese over the top of the whole thing. Cover with foil and place in your fridge for an hour or two or ten. If you're in a hurry, you can just pop it into the oven but the edges may come out crunchy (still good, in my opinion!).

About an hour before you're ready to eat, pop it into a pre-heated 350 degree oven. Remove the foil about 40-45 minutes into the process, so the cheese on top can get melty and yummy. Serve with a Caesar salad from a bag and you have a simple dinner that looks like a lot of work. Oh, and if you have carnivores in the house like I do, you can throw a layer of ground beef or Italian sausage in there (fry it up first!). Makes it a little less easy but still pretty simple.