16 oz. ricotta or cottage cheese
1 (16 oz.) bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
1 (10 oz.) box frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion

Preheat oven to 350°F.

Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes.

Submitted by: Brittany Rodrigues