½ box of lasagna noodles
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium-high, heat garlic, salt, pepper and spinach. Drain excess liquid and cool. Lay 5 lasagna noodles in bottom of a 9x13-inch baking dish. Spread one third of the spinach mixture over noodles. Sprinkle 1 cup mozzarella, 1 cup ricotta cheese, and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times. Cover dish with aluminum foil and bake in a preheated oven for 50 minutes. (Remove foil after 25 minutes.)
