(Makes 12 servings)

12 Lasagna Noodles
2 Boxes Chopped Spinach
2 Cloves Crushed Garlic
1 Tb. Olive Oil
1 1/2 Cups Ricotta Cheese
2 eggs
1 tsp nutmeg
1/2 Cup Parmesan Cheese
About 36 oz spaghetti Sauce (1-1/2 jars)
3/4 to 1 lb mozzarella Cheese

Thaw and drain spinach.
Cook lasagna noodles according to directions on packet (ours took 8-10 minutes)
Mix Ricotta Cheese, Garlic, Olive Oil, Cooked Spinach, eggs, nutmeg, and Parmesan Cheese in a large bowl
Spread spaghetti sauce on the bottom of a large glass dish (enough to prevent the noodles from sticking)
Put four of the pasta noodles on the sauce so that they form one flat sheet
Spread 1/3 of the spinach mixture over the noodles, making sure to evenly distribute it to the corners
Then repeat the past three steps two more times, sprinkling mozzarella cheese between the sauce and the noodles: sauce, noodles, spinach mix, sauce, noodles, spinach mix, sauce
Sprinkle shredded Mozzarella liberally on the top and a little bit of parmesan
Bake at 350 degrees for one hour
Let sit for 20 minutes before serving or refrigeration

Makes 12 400-calorie servings