Spinach Lasagna

By á-122

Ingredients

• 16 lasagna noodles
• 2 T. olive oil
• 3-4 c. tomato sauce
• 3 c. cooked spinach, squeezed dry and chopped (about 1 1/2 lbs. fresh)
• 1 1/2 c. ricotta
• 1 1/2 c. coarsely grated mozzarella plus extra for top layer
• 2 c. grated romano cheese plus extra for top layer
• salt and pepper

Details

Servings 6

Preparation

Step 1

1. Cook lasagna noodles. Drain and lay flat on oiled surface.
2. Combine ricotta, mozzarella, and romano cheese.
2, Heat oven to 400. Grease baking dish with olive oil, adda large dollop of tomato sauce and spread it around. Put a layer of four noodles in the dish; top ith a layer of tomato sauce, one third of the spinach, and one-fourth of the ricotta, mozzarella and romano cheese mixture. Spread evenly.
3. Repeat the layers twice, and top with the remaining cheese mixture and noodles. Cover the top of the noodles with extra mozzarella, romano and sauce.
4. Bake until lasagna is bubbling and the cheese is melted and lightly broned on top, about 30 minutes.