Spinach Lasagna

Ingredients:

• 2 eggs
• 1 pint ricotta cheese or cottage cheese
• ½ tsp salt
• 6-8 minced garlic cloves
• 1 (10-oz) package frozen chopped spinach, thawed and drained
• 1 cup Parmesan cheese
• 8 ounces sliced mozzarella cheese
• 8 lasagna noodles

Directions:

Preheat over to 350 degrees. Lightly grease or spray with cooking spray a 13x9 inch lasagna pan or baking dish.

Beat the eggs in a mixing bowl, combine ricotta or cottage cheese, salt, minced garlic, and cheese spinach and ½ cup Parmesan cheese.

Spread ½ cup Marinara sauce into the baking dish. Place 3-4 of the uncooked lasagna noodles over the sauce, spread with half the spinach mixture and then slices of mozzarella cheese, and then marinara sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.

Cover dish with foil and bake for 1 hour. Let stand 10 minutes before cutting and serving.

Marinara Sauce

• 5 large garlic cloves, minced.
• ¼ cup olive oil
• 2 lbs very ripe plum tomatoes, peeled, seeded and chopped or one 28-oz can Italian peeled tomatoes, drained and chopped.
• Salt
• 10-12 fresh basil leaves, torn into pieces

Sauté garlic in olive oil, until golden, about 5 minutes.
Add tomatoes and salt to taste. Bring to a simmer and cook, stirring often until sauce thickens, 15-20 minutes. Stir in basil leaves.
Serve over hot pasta.