Aunt Annie's Spinach Lasagna

This precious recipe from Bob's late sister is the perfect comfort meal!

Ingredients

• 1 lb Ricotta Cheese

• 1 1/2 C Freshly Shredded Mozzerella (save 1/2 C for top)

• 1 Egg

• 20 Oz Frozen Chopped Spinach - thawed and strained

• 1 t Salt

• 3/4 t Oregano

• 1/4 t freshly ground Pepper

• 2 cloves Garlic

• 30 oz Tomato Sauce (We like Rao's Spicy Marinara)

• Uncooked Lasagna Noodles

• 8 Oz Canned Black Olives and Artichoke Hearts (optional for topping)

• 1 C Water

Procedure:

• Preheat Oven to 375

• Pour 1 C sauce in the bottom of a 13x9x2 baking dish. In a large bowl, mix ricotta, 1 C mozzerella, egg, spinach, and spices

• Lay a row of lasagna noodles over the sauce. Spread half the cheese mixture, then 1 C sauce. Another layer of noodles, remaining cheese, sauce. Add the final noodle layer and remaining cheese. Add optional olives and artichoke hearts.

• Finish with a sprinkling of parmesan cheese. Add 1 C water overtop so steam can cook the noodles. Cover with tin foil and bake for 1 hour and 15 minutes. *If using no-boil noodles, omit water and cook for only one hour.

• Let stand for fifteen minutes and enjoy!