I'm not sure I know a single person who doesn't LOOOVE lasagna. (If you happen to be reading this and you are someone who does not like lasagna... I no longer know you. You are dead to me.) Lasagna is magnificent. It has everything wonderful going for it: it's warm, gooey, cheesy, saucy, noodley, and Italian. All things that I love. Plus - and this is definitely high on the list of positives - it's extremely easy to make!
I know you can complicate this recipe by making your own sauce, using noodles you have to boil, and grating fresh Parmesan, but really - it would probably taste exactly the same and add at least another hour of prep time. So do it the easy way and you'll have more time to play with your kids. Or, in my case - tackle the mound of laundry on the coffee table while sending my kids outside to play. Tomato/tomato, right?
2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups fresh spinach
2 (26 ounce) jars pasta sauce
12 uncooked lasagna noodles
1. Preheat oven to 375 degrees F. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan cheese and eggs in bowl.
2. Spread 1 cup pasta sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta mixture, and two cups spinach; repeat.
Cover tightly with aluminum foil, place on cookie sheet, and bake 1 hour.
3. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes, just until cheese is melted. Let stand 10 minutes before serving. Serve.