10 lg. lasagna noodles, uncooked
30 oz. jar spaghetti sauce
1 lb. Ricotta or cottage cheese
2 eggs
1/2 lb. Mozzarella cheese, shredded
10 oz. pkg. frozen chopped spinach, thawed and drained
1/4 tsp. each basil, oregano, thyme, garlic powder and pepper

Pour 1/2 cup spaghetti sauce over bottom of 9x13 inch pan. Add 5 uncooked noodles.

Mix Ricotta or cottage cheese, eggs, seasonings and well drained spinach. Spread 1/2 of spinach mixture over noodles, then spaghetti sauce and Mozzarella. Add 5 more noodles and layer remaining spinach mixture, sauce and Mozzarella.

Pour 1 cup (scant) water around side of pan. Cover with aluminum foil and bake at 350 degrees for 1 1/4 hours. Rest for 10 minutes before cutting.

I substitute equal amount Swiss chard for spinach in season.