Spinach Lasagna

Ingredients

~15 lasagna noodles (uncooked!), whole wheat or white	2 15 oz containers Ricotta cheese (fat-free)
16 oz Mozzarella cheese, shredded (regular, not low-fat)	2 10 oz boxes frozen chopped spinach (thawed)
1/2 cup or so Romano cheese (grated)	1/2 cup or so Parmesan cheese (grated)
spaghetti sauce (full recipe leaves about 1 cup left)

Directions

Preheat oven to 350. Oil casserole dishes with olive oil (sides and bottom). I use an oval 9x12 (feeds 8 people) and square 8x8 (feeds 4 people) - both are about 3 1/2" deep.

Mix together ricotta and spinach.

Make 2 layers in the casserole dishes. For each layer: 1. Sauce 2. Noodles - cover as completely as possible, breaking noodles into pieces as needed 3. Ricotta/spinach mixture - spread evenly 4. Sprinkle parmesan and romano cheese 5. Sprinkle on mozzarella

Bake covered for 45 minutes. Uncover and bake 15 minutes more. Let stand for 15 minutes (or more).

Notes

Be sure not to cook the noodles!