1 (10 oz.) box frozen chopped spinach, thawed
1 lb. carton Ricotta cheese
1 egg, beaten
Lasagna noodles
4-6 oz. shredded Mozzarella
1 c. Parmesan, grated
1 (1 lb.) jar Ragu spaghetti sauce

Use square baking pan (8x8 or thereabouts).

Mix together Ricotta, beaten egg and thawed spinach. Pour 1/2 of Ragu sauce on bottom of pan. Cover with uncooked lasagna noodles. Cover with 1/2 of the uncooked spinach mixture. Then rest of Ragu, then layer of noodles, then rest of spinach mixture. Top with shredded Mozzarella and ground Parmesan.

Cover with foil so that moisture in spinach will cook the noodles. Bake about 50 minutes at 375 degrees. Cooled leftovers may be cut into squares and frozen.