1 box Barilla No Boil Lasagna
9x13 pan
1 1/2 lb homemade Italian sausage (or store bought)
1 large container ricotta
1 1/2 cups Parmesan cheese
2-3 cups mozzarella cheese
Parsley
1 egg
salt and pepper
10 oz spinach (cooked and drained)
2 cans crushed tomatoes
onion
garlic
2 tablespoons olive oil

Put oil in pot with 1/2 of onions and garlic. Remove casing from sausage and break apart add to pot. Cook and drain spinach then add to sausage. Once mixed, add to bowl and let cool.

In same pot, add more oil rest of onions and garlic. Add crushed tomatoes let cook for about 20 min. In bowl add Ricotta, egg, parsley, parmesan cheese, salt and pepper.

In 9x13-inch pan, layer bottom with tomato sauce. Then layer lasagna, ricotta mixture, sausage and spinach, mozzarella, sauce, lasagna.

Top layer: add extra layer of lasagna, then top off with sauce, mozzarella and Parmesan cheese. Cover with foil. Put slits in top of foil. Preheat oven to 350°F.

Bake for at least 40 minutes, until cheese is bubbly.

Enjoy with a nice loaf of Italian bread!

Submitted by: C.J.S