1/2 container low-fat Ricotta cheese
1 pkg. shredded Parmesan cheese
1 c. grated Provolone cheese
1 can crushed tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1 egg
1 pkg. frozen spinach, thawed
1 pkg. cooked lasagna noodles

Mix tomatoes, oregano, basil and thyme in large saucepan and simmer. Put noodles on to boil (according to directions on package). Squeeze all water from spinach, then add cheeses and eggs. Layer noodles, spinach mixture and tomato sauce (in that order) in lasagna pan. This should make 2 layers. Top with extra Provolone cheese. Bake at 400 degrees for 30 minutes, until bubbly.