12 lasagna noodles
3 C ricotta cheese
2 C mozzarella cheese
1 C Parmesan cheese
1 C frozen spinach, thawed
2 eggs
2 Tbsp oregano
In a large bowl beat eggs, then add the ricotta, Parmesan, and half the mozzarella as well as the spinach. Mix well.
Spread some sauce on bottom of 13x9 baking dish, then lay down three al dente lasagna noodles. Spread with 1/3 of the cheese mixture and then enough sauce to cover. Repeat x2. Finish with the last three noodles and remaining sauce.
Bake 350 degrees for 30 minutes, then sprinkle with mozzarella cheese and oregano. Bake for 10 more minutes.
Always let lasagna sit for at least 15 minutes before you cut it, or you will have soup. For best results, refrigerate overnight and then cut and heat individual portions in the microwave right before serving. That's what Italian restaurants do!
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