My recipe for tommorrow's pot luck lunch at work

Spinach Lasagna

1 26 oz jar tomato sauce
1 lb no boil lasagna noodles
16 oz bag frozen chopped spinach, thawed and squeezed dry
(if 16 oz bag isn’t available or like more spinach use 2 10 oz packages)
¼ cup Parmesan cheese
1 egg (optional)
32 oz ricotta
2 cups pre-grated mozzarella
about 2 tablespoons olive oil

Preheat oven to 400 degrees. Spread ¼ cup of sauce on the bottom of 13x9 lasagna pan.
Put a layer of lasagna noodles on top, being careful not to overlap the pasta.

In bowl beat egg. Mix together egg, ricotta, spinach and Parmesan cheese. Spread half of this mixture on top of the pasta and cover with a layer of noodles (again don’t overlap the noodles). Spread the remaining spinach and ricotta mixture on pasta; pour half the remaining sauce over. Sprinkle on 1 cup of the grated mozzarella. Add another layer of noodles. Top with remaining sauce and grated mozzarella. (Optionally sprinkle salt and pepper to taste). Drizzle olive oil on top.

Bake on middle rack for 40 to 50 minutes or until pasta is tender and cheese is golden brown. Let cool a few minutes and cut into wedges.

Serves 8