2 cans cream of celery soup
1 soup can milk
2 c. chopped onions
1/2 tsp. thyme
1/8 tsp. nutmeg
1/2 tsp. pepper
1/8 tsp. cayenne pepper
2 pkg. (10 oz.) frozen spinach, thawed & squeezed dry
1/2 lb. lasagna noodles
2 c. diced baked ham (1/2 lb.)
1/2 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese
1 (15 oz.) container ricotta cheese
1/4 c. chopped parsley
2 tbsp. butter or olive oil

Cook onions in butter or oil until translucent. Add thyme, nutmeg and peppers. Mix cans of celery soup and milk. Blend well. Add onion mixture to soup mixture. Mix greens and spinach. Stir 2 cups sauce into greens.

Grease a 13 x 9 inch baking pan. Make a single layer of noodles in dish. Spread 1/2 greens mix on top. Sprinkle with 1/2 the ham, 1/2 the Mozzarella, and 1/4 cup Parmesan. Drizzle with 1/2 cup sauce. Add another layer of noodles and repeat. Mix ricotta and parsley. Spread over top of greens. Top with remaining noodles and pour remaining sauce over top. Sprinkle with remaining Parmesan cheese.

To make with UNCOOKED noodles, layer as directed above, pour 3/4 cup water around edge and seal tightly (with foil if placing in conventional oven and with plastic wrap if microwaving). Bake in 350 degree oven for 1 1/2 hours. Let stand 10 minutes; microwave 30 minutes and let stand 10 minutes. To make with cooked noodles, layer as directed above. Bake uncovered in 400 degree oven for 40 minutes. Let stand 10 minutes.