1 bag of baby spinach
1 large can of tomato sauce
No-boil lasagne noodles
1 pound mozzarella (deli sliced, very thin)
Grated Parmesan cheese
4 ounces ricotta (optional)
Preheat oven to 350.
Roughly chop or tear spinach leaves. Cover the bottom of a 9×13 pan with a thin layer of sauce.
Layer noodles, sauce, spinach, ricotta, parmesan, and mozzarella.
Bake for 45 minutes. Cover with foil for first half.
Optional: Add chopped onions, sliced mushrooms, or seasonings (garlic, oregano, basil) to sauce.