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SPINACH LASAGNA 
3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375 F.

Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.

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 Rating: 5 / 5 - Reviews: 5
Aug 30, 8:30 PM
Ashley Stringfield (Florida) says:
Sep 4, 5:50 AM
Suzanne (Michigan) says:
Jun 5, 12:33 PM
Starr (Kentucky) says:
Apr 5, 8:21 PM
Allie (Wisconsin) says:
Jun 30, 8:50 AM
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