4 C (32 oz) ricotta cheese
2 large eggs
1/2 tsp salt
1/4 tsp pepper
2 10 oz packages frozen chopped spinach, thawed and drained
6 C (48 oz) spaghetti sauce
8 oz lasagna noodles
16 oz mozarella cheese, shredded
Preheat oven to 400. In medium bowl, mix ricotta cheese, eggs, salt and pepper. Add spinach and stir well.
Spread a small bit of tomato sauce in bottom of 9 x 13 baking dish.
Arrange layer of noodles on top. Spread on top 1/3 of ricotta mix, 1/3 of tomato sauce and 1/3 of grated cheese. Repeat 2 more layers.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until top is golden brown.
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