Spinach Lasagne

By Scott Marley

Ingredients 10 oz frozen chopped spinach, thawed and drained 32 oz ricotta cheese 1 cup fresh Parmesan cheese, grated 1 egg ¾ teaspoon salt ¼ teaspoon freshly ground pepper Tomato sauce - homemade or two 15 ½ oz. jars 1 pkg lasagne sheets (don't cook them)  8 oz Mozzarella cheese, grated 1 cup water Preparation You will need a glass baking dish. Before you grease the dish, figure out how many sheets of lasagne you'll need by laying them out in the pan, as many as will fit without overlapping (they expand a lot when cooking). Don’t worry if you have to break a few sheets to fit them in. You'll need the same amount for the second layer as well. Squeeze the spinach as dry as possible. In a large bowl, combine spinach, ricotta, ½ cup of the Parmesan,egg, salt, and pepper; mix thoroughly. In the greased dish, spread a layer of tomato sauce. Arrange the lasagne sheets to cover the first layer of sauce. Spoon half of the ricotta/spinach mixture in small dollops onto the sheets, spreading it out into aneven layer using a wooden spoon. Then sprinkle evenly with half of the shredded Mozzarella. Carefully spread on 1 ½ cups sauce. Then, repeat layering: lasgane sheets, ricotta/spinach mix, mozzarella, sauce. Sprinkle the remaining ½ cup of Parmesan evenly over top. Run a knife around the edges of the lasagne. Spoon water around the edges (you won't use the whole cup of water). Cover tightly with foil and bake in a preheated 190 C (375 F) oven for 1 hour and 15 minutes.

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