Spinach Lasagna

Like there aren't enough spinach lasagna recipes already! This one comes from a Classico advertisement during the Superbowl season in 1993: Super Sunday Lasagna. This is a cheater recipe that uses sauce in a jar, but it is very tasty and easy to do. Use your favorite sauce; I'm fond of the Classico sauces because they aren't very sweet, but my favorite is Newman's Own Vodka Sauce. Feel free to experiment; adding more spices or some ground sausage or ground beef only improves the recipe. Usually one and a half jars of sauce is enough, but if you're using No Boil lasagna noodles, using both jars covers the noodles so they cook better.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 lasagna

Ingredients

• 8  ounces  lasagna noodles
• 2 (26 ounce) jars  of classico  pasta sauce
• 16  ounces ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• 16  ounces mozzarella cheese, shredded
• 1⁄2 cup parmesan cheese
• 2  large eggs
•  fresh parsley leaves, chopped

• optional

• 2  teaspoons basil
• 1  teaspoon oregano
• 1⁄2 teaspoon thyme

Directions

1. Prepare lasagna according to package directions, drain, and place in a medium bowl.
2. Combine thawed spinach, ricotta, 1/2 cup of mozzarella, Parmesan, and eggs; mix well.
3. In a 15 x 9-inch baking dish, layer 2 cups of sauce, half the lasagna, half of the remaining sauce, all of the spinach mixture, half of the remaining mozzarella, the remaining lasagna, and the remaining sauce.
4. Cover with aluminum foil. Bake in a 350 degrees F. oven until bubbly--about 45 minutes.
5. Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes uncovered.
6. Let stand 10 minutes before serving. Serves 12-15.