Vegetarian Spinach Lasagna

Cook ½ of a 1 lb pack of lasagna noodles.

Other ingredients:

1 ½ to 2 cans or bottles of marinara sauce

16 oz ricotta cheese

1 T + some to sprinkle of Parmesan cheese

8 oz. mozzarella cheese (1 lb. shredded mozzerella)

2 10 oz packs of frozen spinach

2 beaten eggs

¼ C parsley, chopped

Put some sauce in the bottom of the 9x12 pan. Lay 3 noodles down, ½ of the spinach, ½ of the ricotta cheese, and sprinkle some mozzerella.

Put another layer of 3 noodles, a little sauce, and then a layer of the following mixture:

2 beaten eggs

¼ C chopped parsley

½ C mozzarella

½ C Ricotta

½ C Spinach

1 T Parmesan

Put another layer of 3 noodles, then the rest of the spinach, then the rest of the sauce, then the rest of the ricotta and mozzarella. Sprinkle some Parmesan on top.

Cook covered with aluminum foil at 350 degrees until cheese is melted, browning and bubbling.

Source: Mary Ellen Henderson