1 1/2 lb. fresh spinach (or 2 pkg. frozen)
1 lb. ricotta cheese
1 c. Romano cheese, grated
1/2 tsp. fennel seed
1/2 tsp. salt
2 eggs, extra lg. plus 1 yolk
1/4 lb. lasagna
8 tbsp. (1 stick) unsalted butter, melted
26 oz. of your favorite red pasta sauce (meatless)

Spinach - parboil, drain, squeeze until it can be packed in 4 cups.

Puree spinach, Ricotta, 1/2 cup Romano, fennel and 1/2 teaspoon salt in food processor. Blend in eggs. Mix sauce with remaining Romano and yolk.

Cool lasagna aldente in well-salted water, according to package directions. Place drained lasagne in plenty of ice cold water until cool.

Coat a deep baking dish (about 11 x 7 inch) with a generous layer of butter. Then arrange ingredients in the baking dish as follows: Lasagna, sauce, lasagna, spinach mixture. Trickle remaining butter over the top layer.

Bake lasagna 1 hour in oven preheated to 325 degrees. Cool slightly, cut into large squares and spoon warm sauce on top of each square before serving.