2 c. tomato sauce
1 (16 oz.) tomato paste
1/2 c. water
1/2 c. onion, minced
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. black pepper
1/2 lb. lasagna noodles, cooked
8 oz. mozzarella cheese, grated
1/2 c. parmesan cheese
1 pt. Ricotta cheese
1 c. spinach, cooked

Combine tomato sauce, paste, water, garlic, onion and seasonings. Combine the Ricotta cheese and the spinach (well drained). Spread a thin layer of the sauce mixture on the bottom of a 13 x 9 inch baking pan. Place 1 layer of cooked noodles across the bottom of the pan. Cover the noodles with sauce. Then add a layer of the Ricotta mixture followed by a layer of mozzarella cheese and a dusting of Parmesan cheese. Repeat the layering. The top should be noodles covered with sauce and dusted with Parmesan cheese. Bake for 45 minutes at 350 degrees. Remove from the oven and sprinkle the top with Mozzarella cheese. Return to the oven until the top cheese is starting to brown. Remove from the oven and allow to stand for 10 minutes before serving.