Spinach Lasagna


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.